Cocoa Almond Coconut Chia Bliss Bowl (Printable Version)
Creamy cocoa chia pudding topped with almonds, coconut, and fresh fruit for a nutrient-packed vegan breakfast.
# Ingredient List:
→ Chia Pudding Base
01 - ¼ cup chia seeds
02 - 1 cup unsweetened almond milk
03 - 2 tablespoons unsweetened cocoa powder
04 - 2 tablespoons maple syrup or agave nectar
05 - ½ teaspoon pure vanilla extract
→ Toppings
06 - ¼ cup sliced almonds
07 - ¼ cup unsweetened shredded coconut
08 - ½ banana, sliced
09 - 1 tablespoon dark chocolate chips or cacao nibs (optional)
10 - 2 tablespoons fresh berries (optional)
11 - 1 tablespoon almond butter, for drizzle (optional)
# How to Make It:
01 - In a medium mixing bowl, whisk together the chia seeds, almond milk, cocoa powder, maple syrup, and vanilla extract until smooth and fully incorporated.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes to prevent the chia seeds from clumping.
03 - Once the chia pudding has thickened to a creamy consistency, stir well and divide evenly between two serving bowls.
04 - Arrange sliced almonds, shredded coconut, and banana slices over each bowl. Add dark chocolate chips, fresh berries, or a drizzle of almond butter as desired.
05 - Serve immediately while chilled. Enjoy as a refreshing breakfast or energizing snack.
# Expert Advice:
01 -
- It genuinely tastes like chocolate pudding but you can eat it at seven in the morning without a single ounce of guilt.
- Zero cooking means you can throw it together half asleep and wake up to something that feels luxurious.
02 -
- Skip the thirty minute stir and you will find a solid chia brick at the bottom of your bowl that no amount of whisking can fix later.
- The pudding thickens more than you expect, so if it seems too loose at first just trust the process and let the fridge do its work.
03 -
- Toast the coconut and almonds together in a dry skillet for two minutes and thank yourself later when every bite has a warm nutty crunch.
- Use a fork instead of a whisk for the initial mixing because it breaks up cocoa clumps faster and saves you from aching wrists.