Cocoa Nuts {Grain Free Cocoa Wheats. GAPS, Paleo, THM S}

Growing up one of my favorite breakfasts was Cocoa Wheats. They were thick, sweet, chocolatey warmth filling my belly. My mom let us put sprinkles on top. 🙂 They were delicious.

This recipe was created by my desire for a few things:
1. Chocolate for breakfast.
2. A break from eggs, waffles and pancakes.
3. An grain free alternative to the chocolate oatmeal my boys frequently request.
4. Sweetness and warmth in my belly.

While I’m not following all of the GAPS principles right now because of major aversions to broth and cravings for more carbs, I still like the idea behind it of using food to heal the gut. And since I followed Trim Healthy Mama during Cameron’s pregnancy, and felt so much better than while pregnant with Seth, I wanted to make something that satisfied both diet requirements and fulfilled mine {see above}.

To make this easier to digest I recommend soaking the nuts and seeds overnight, but I have also made it without soaking them.

The gelatin adds protein and helps heal the gut while the eggs add a little more creaminess and more protein.

Both boys love this for breakfast, with chocolate chips on top. Seth asks for sprinkles but we don’t have any in the house and honestly they aren’t a priority like the dairy free chocolate chips are. 🙂

The longer you let this sit the thicker it will become. It is really yummy chilled and eaten as dessert.

You will need a blender or food processor to make this grain free breakfast cereal.

Cocoa Nuts {Grain Free Cocoa Wheats. GAPS, Paleo, THM S}
Serves 4-6
3/4 cup cashews
3/4 cup unsweetened coconut flakes
3/4 cup sunflower seeds

2 teaspoons vanilla
1 teaspoon salt
1/4 cup cocoa powder
1 package Knox gelatin or 2 teaspoons whatever kind you have
1 teaspoon stevia extract powder
2-2 1/2 cups water
1 Tablespoon chia seed
1-2 eggs (optional)

Place nuts and seeds in a large bowl, cover with water and soak over night.

In the morning drain the nuts/seeds as best you can and dump them into the blender. Add the rest of the ingredients (start with two cups of water and see if the Cocoa Nuts are at your desired thickness) and blend until smooth.

Pour contents of blender into a large saucepan and heat over medium-high heat while stirring. I usually use medium-high heat and have a little stick to the bottom of the pan, maybe if you use lower heat and a better stirring pattern then me you might not get that. 🙂

Once cereal has began to boil remove from heat. Put some in your bowl, with some chocolate chips or whipped coconut cream on top and enjoy your warm bowl of chocolatey goodness while reminiscing of your childhood. 🙂

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