Cocoa Almond Coconut Chia Cream (Printable Version)

Rich cocoa meets almond butter and coconut in this creamy no-bake chia seed treat perfect for any time of day.

# Ingredient List:

→ Chia Base

01 - 1/4 cup chia seeds
02 - 2 cups unsweetened coconut milk (carton, not canned)
03 - 3 tablespoons pure maple syrup or agave nectar
04 - 1/4 teaspoon sea salt
05 - 1 teaspoon pure vanilla extract

→ Cocoa Blend

06 - 2 tablespoons unsweetened cocoa powder
07 - 2 tablespoons almond butter (smooth or crunchy)

→ Toppings

08 - 1/4 cup toasted sliced almonds
09 - 1/4 cup unsweetened shredded coconut
10 - Fresh berries (optional)
11 - Extra drizzle of maple syrup (optional)

# How to Make It:

01 - In a medium bowl, whisk together chia seeds, coconut milk, maple syrup, salt, and vanilla extract until well combined.
02 - In a separate bowl, mix cocoa powder and almond butter until completely smooth.
03 - Add the cocoa-almond mixture to the chia base and whisk thoroughly until fully incorporated with no lumps remaining.
04 - Cover the bowl and refrigerate for at least 2 hours or overnight until thickened and creamy. Stir once after 30 minutes to prevent clumping.
05 - Before serving, give the cream a thorough stir and spoon into serving glasses or bowls.
06 - Top each portion with toasted almonds, shredded coconut, and fresh berries if desired. Drizzle with extra maple syrup for added sweetness.

# Expert Advice:

01 -
  • It tastes like a chocolate mousse that secretly happens to be good for you, and nobody at the table will guess it took ten minutes of actual work.
  • The chia seeds do all the heavy lifting overnight, turning a thin liquid into something impossibly velvety while you sleep.
02 -
  • Skipping that thirty minute stir is tempting, but you will end up with a gummy layer of seeds stuck to the bottom of the bowl that no amount of whisking can fix later.
  • The cream thickens dramatically as it chills, so if it seems too thin right after mixing, trust the process and let the refrigerator do its work.
03 -
  • Toast the almonds in a dry skillet over medium heat for three minutes, shaking the pan constantly, because burnt nuts will lend a bitter edge to the whole dish.
  • Make a double batch because this keeps beautifully in the fridge for up to four days and having dessert already waiting for you is a small luxury worth planning for.

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