Have you been enjoying the abundance of blackberries this month? How do you like to eat them? I'll add them to granola and cobblers, maybe even fold them into muffin batter from time to time. But did you know that blackberries are especially fond of chocolate? These two bring out only the best in each other, and they are one of my favorite summer flavor combinations. I've been getting my fill's worth mostly in the form of smoothies and this chia pudding, and I certainly did not want you to miss out on this happy combination. For this pudding I smash some of the berries with a fork before mixing in the other ingredients. This ensures I get the blackberry flavor in every bite.

I know it's common to think dessert when you see a chocolate recipe, but with the natural stimulants and antioxidants from raw cacao and plenty of satiating, blood sugar stabilizing protein and healthy fat from chia, coconut milk, and almond butter, I've been enjoying this chia pudding for breakfast more often than not. Though, it's certainly just as good as a snack to make ahead and stash in the fridge for handy access when hunger strikes. Or as a beautiful but dead simple dessert, especially if you want something that feels rich and sumptuous but is actually high-vibe and clean.

The forest behind our house is overgrown with blackberry bushes. I've been foraging several times this month and brought my husband along this last time to document the evidence. It proved fruitful in more ways than one.

With his help reaching further and higher into the bushes than I'm willing to go (to say I don't like bugs or spiders would be an understatement) we brought home about 10 CHF worth of blackberries! Local apples and apple cider are already taking over our farmer's market , but I'm determined to continue enjoying summer produce for as long as possible with this pudding and a few other treats I'll share with you soon. Until then, I hope you make this blackberry pudding and enjoy the remaining summer days!

Smashed Blackberry and Chocolate Chia Pudding

Serves 1 for breakfast / 2-3 as dessert or snack

• 1 cup/240 ml coconut milk*
• 1 Tbsp. raw cacao (unsweetened cocoa powder works in a pinch)
• 1 Tbsp. almond butter (or any other nut butter you have on hand)
• 1 tsp. raw honey (or more if your blackberries are not very sweet)
• 1/2 tsp. vanilla paste or extract
• Small pinch salt
• 1 cup (150 gr) blackberries, divided 
• 3 Tbsp. chia seeds

1. Add coconut milk and the next five ingredients (through salt) to a small blender (or tall cup attachment of hand blender). Blend until smooth and creamy. 
2. Add half of blackberries to a small mixing bowl. Roughly mash with the back of a fork. Stir in chia seeds, then add coconut milk mixture. Stir well with fork to make sure chia seeds do not clump together.
3. Cover and chill in the fridge for at least 1 hour or overnight/6-8 hours. Serve, topped with remaining blackberries.

*Coconut milk makes this very rich. If you're eating this for breakfast and usually accustomed to a lighter breakfast, you can combine coconut milk with another plant-based milk (almond, oat, rice, etc) in a 2:1 ratio - two parts coconut milk to one part plant-based milk to equal 1 cup/240 ml total.