Cocoa Almond Chia Cream (Printable Version)

Silky dairy-free chia pudding featuring rich cocoa and nutty almond flavors, ideal for breakfast or healthy dessert.

# Ingredient List:

→ Base

01 - 2 cups unsweetened almond milk
02 - 6 tablespoons chia seeds
03 - 4 tablespoons pure maple syrup or agave syrup
04 - 3 tablespoons unsweetened cocoa powder
05 - 1 teaspoon vanilla extract
06 - Pinch of sea salt

→ Toppings

07 - 2 tablespoons sliced almonds
08 - 2 tablespoons dark chocolate shavings
09 - Fresh berries such as raspberries or strawberries

# How to Make It:

01 - In a medium bowl, whisk together almond milk, chia seeds, maple syrup, cocoa powder, vanilla extract, and sea salt until fully combined and no cocoa lumps remain.
02 - Cover the bowl and refrigerate for at least 2 hours, or overnight, until mixture thickens to a pudding-like consistency. Stir once after 30 minutes to prevent chia seeds from clumping.
03 - Before serving, stir the pudding again. Spoon into glasses or bowls.
04 - Top with sliced almonds, dark chocolate shavings, and fresh berries if desired.

# Expert Advice:

01 -
  • It tastes like dessert but powers you through the morning with plant protein and omega 3s
  • The texture becomes incredibly silky after sitting in the fridge, like chocolate mousse decided to get healthy
  • You can meal prep four jars in under ten minutes and pretend you have your life together
02 -
  • That stir after thirty minutes is nonnegotiable, unless you enjoy fishing chia seed clumps out of your pudding later
  • The flavor develops overnight, so making this the night before actually improves the taste
  • If your pudding seems too thick in the morning, stir in another tablespoon of almond milk to loosen it up
03 -
  • Let your whisk touch the bottom of the bowl while whisking to catch any cocoa hiding there
  • Room temperature ingredients combine more smoothly than cold ones straight from the fridge

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