Cocoa Almond Coconut Chia Parfait (Printable Version)
Creamy cocoa chia pudding layered with crunchy almonds and coconut for a nutritious breakfast or snack.
# Ingredient List:
→ Chia Pudding
01 - 1/4 cup chia seeds
02 - 1 cup unsweetened almond milk
03 - 2 tbsp unsweetened cocoa powder
04 - 2 tbsp maple syrup or agave syrup
05 - 1/2 tsp pure vanilla extract
06 - Pinch of salt
→ Parfait Layers & Toppings
07 - 1/4 cup unsweetened shredded coconut
08 - 1/4 cup sliced almonds, toasted if desired
09 - 1/2 cup fresh berries such as raspberries or blueberries
10 - 2 tbsp dark chocolate chips or cacao nibs, optional
# How to Make It:
01 - Whisk together chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, and salt in a medium bowl until well combined and no cocoa lumps remain.
02 - Cover and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent clumping and ensure even texture.
03 - Stir the chilled chia pudding to ensure an even consistency. Set out two glasses or jars for assembly.
04 - Layer half of the chia pudding into each glass, followed by a sprinkle of shredded coconut, sliced almonds, and fresh berries.
05 - Repeat layering with remaining chia pudding, coconut, almonds, and berries. Top with dark chocolate chips or cacao nibs if using.
06 - Serve immediately for best texture, or cover and refrigerate for up to 24 hours. Toast coconut and almonds beforehand for deeper flavor.
# Expert Advice:
01 -
- It tastes like dessert for breakfast but keeps you full for hours
- The texture is somewhere between pudding and mousse, absolutely luxurious
02 -
- Stirring after 30 minutes prevents the seeds from clumping at the bottom
- Toast the coconut and almonds beforehand for way more flavor depth
03 -
- Double the batch and keep pudding base in the fridge for quick assembly
- Warm the pudding slightly in the microwave for 30 seconds on cold mornings