Breakfast/ Fodmap

Coconut Espresso Chia Squares

Coconut Espresso Chia Squares

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Serves: 18 Cooking Time: 15 active


  • 1 can organic coconut milk
  • 1 cup water
  • 3 packets gelatin
  • 2 tsp cacao powder
  • 1/2 tsp cinnamon
  • 1/4 tsp espresso powder
  • 1/4 tsp allspice
  • 1 tbsp tocos
  • 1 tbsp organic chia seeds
  • 1 tbsp maple syrup
  • 1/4 cup dry toasted almonds



Open the can of coconut milk and heat in a small pan until reaches a boil


Take a large brownie non stick pan and spray with non-stick neutral cooking oil


Meanwhile in a large bowl mix the cacao, cinnamon, espresso, allspice and tocos in the water before sprinkling gelatin and mixing all together


Take the coconut milk off the heat and add to gelatin mixture


Add tocos, maple syrup, chia seeds, and almonds. Mix and pour into the brownie pan


Place in fridge overnight and cut into squares to store ( or eat right away)

Having stumbled upon a couple packets of gelatin in the pantry, they needed to be put to use somehow. Ideas like passionfruit homemade jello squares, puddings, and jams came to mind. Couple those thoughts with the fact I had been wanting to make a coconut chia pudding and the Squares were born.

The gelatin makes it resemble a jello like consistency and Chia seeds are added towards the end to help it solidify and add a boost of Omega fatty acids and crunch to the squares. Espresso powder (you can find it in the coffee section of your local grocery store) and almond silvers makes it a trip down memory lane for those past the age of 12 or over 40 if you grew up with jello salads…These little squares are great to grab while running around and get a further boost of vanilla flavor and Vitamin E from Tocos. Tocos are a raw form of rice bran solubles that deliver a ton of Vitamin E, promotes connective tissue regeneration, and can detox the liver. They have a delicious, creamy vanilla flavor that not only adds to the flavor of the squares, but you’ll be working on that youthful skin of yours as well!

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