Cocoa Almond Coconut Chia (Printable Version)
Creamy layered chia pudding with chocolate, almonds, and coconut for a wholesome treat.
# Ingredient List:
→ Chia Pudding Base
01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tablespoons maple syrup or agave nectar
04 - 1/2 teaspoon pure vanilla extract
→ Chocolate Layer
05 - 3 tablespoons unsweetened cocoa powder
06 - 1 tablespoon maple syrup
07 - Pinch of sea salt
→ Toppings
08 - 1/3 cup toasted sliced almonds
09 - 1/2 cup unsweetened shredded coconut, toasted
10 - 2 tablespoons dark chocolate shavings
11 - Fresh berries
# How to Make It:
01 - Whisk together chia seeds, almond milk, maple syrup, and vanilla extract in a medium bowl until fully combined. Let stand for 10 minutes, then whisk again to break up any clumps and ensure even distribution.
02 - Cover the bowl and refrigerate for at least 2 hours or overnight until the mixture thickens to a pudding-like consistency.
03 - Once the base has set, divide the chia pudding into two equal portions. In one portion, whisk in the cocoa powder, 1 tablespoon maple syrup, and sea salt until completely smooth and incorporated.
04 - Alternate spoonfuls of vanilla chia pudding and chocolate chia pudding into serving glasses, creating distinct layers for visual appeal.
05 - Top each serving generously with toasted sliced almonds, toasted coconut, and dark chocolate shavings. Add fresh berries if desired for extra freshness and color.
06 - Serve the parfaits chilled for the best texture and flavor experience.
# Expert Advice:
01 -
- The contrast between the smooth vanilla and rich chocolate layers makes every spoon feel like a special occasion
- You can assemble it the night before and wake up to dessert for breakfast without an ounce of guilt
02 -
- That second whisk after 10 minutes is nonnegotiable unless you enjoy chia clumps in your pudding
- The pudding needs those full two hours to reach the right texture so plan ahead and do not rush the chilling process
03 -
- Toasting your almonds and coconut in a dry pan over medium heat brings out flavors you cannot get any other way
- Room temperature ingredients incorporate more smoothly so take your milk out of the fridge before starting