Black Forest chia yoghurt pots
These pots are my go-to when I want something that feels a little indulgent but actually sets me up for the morning. Easy to make, perfect for meal prep, and they travel beautifully, so you can grab one for breakfast, a snack, or even a lighter dessert.
The combination of chocolate, cherries, and creamy yoghurt works every time. Sweet but not over the top, satisfying but still light.
Makes
3–4 pots
You Will Need
Base
1 ½ cups Greek yoghurt (or coconut yoghurt)
4–5 tbsp chia seeds
1 ½ scoops chocolate protein powder
3 tbsp peanut or almond butter
1–2 tbsp maple syrup (to taste)
Splash almond milk (just enough to loosen)
Pinch sea salt
Chocolate Layer
1 bar Loco Love Black Cherry Raspberry (or similar dark chocolate), melted
Topping
1 cup frozen cherries, roughly chopped
2–3 tbsp chopped pistachios
Extra dark chocolate, finely grated
Method
In a bowl (or directly into jars), mix together yoghurt, chia seeds, protein powder, nut butter, maple syrup, almond milk, and salt. Stir until completely smooth.
Spoon evenly into jars.
Melt the chocolate gently (10-second bursts in the microwave, stirring between).
Spoon a thin layer of melted chocolate over each pot — just enough to lightly coat the surface.
Place in the fridge for at least 1–2 hours (or overnight) to set.
To Finish
Roughly chop the frozen cherries and let them sit for a few minutes until slightly jammy.
Spoon cherries over the chocolate layer.
Add a small dollop of yoghurt.
Sprinkle with chopped pistachios.
Finish with freshly grated dark chocolate.
Notes
These are perfect for make-ahead breakfasts or snacks.
Keep in the fridge for 3–4 days.
They’re flexible, swap in different nut butters, chocolate, or nuts depending on what you have.
A Mindful Moment
Pause before you take the first spoon. Notice the colour of the cherries, the aroma of the chocolate, the texture of the creamy yoghurt. Taking a moment to appreciate your food is part of the nourishment.