Cocoa Coconut Almond Chia Pudding (Printable Version)
Creamy chocolate-coconut chia pudding topped with toasted almonds and shredded coconut for a satisfying healthy treat.
# Ingredient List:
→ Base
01 - 1/3 cup chia seeds
02 - 2 cups unsweetened coconut milk (carton)
03 - 1/3 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup or agave nectar
05 - 1/2 teaspoon vanilla extract
06 - Pinch of sea salt
→ Toppings
07 - 1/4 cup sliced almonds, toasted
08 - 1/4 cup unsweetened shredded coconut
09 - 2 tablespoons dark chocolate shavings (optional)
10 - Fresh berries (optional)
# How to Make It:
01 - Whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt in a medium bowl until smooth and fully combined.
02 - Stir in chia seeds ensuring even distribution throughout the mixture.
03 - Cover bowl and refrigerate for minimum 2 hours or overnight. Stir once after 30 minutes to prevent seeds from clumping together.
04 - Stir thickened pudding again and divide evenly among 4 serving dishes.
05 - Top each serving with toasted almonds, shredded coconut, dark chocolate shavings, and fresh berries if using.
06 - Serve immediately while chilled.
# Expert Advice:
01 -
- It tastes like dessert but powers you through until lunch without that mid-morning crash
- The texture becomes incredibly velvety after sitting overnight, like something youd order at a fancy cafe
02 -
- Forgetting that mid-chill stir results in a weird gelatinous lump situation that requires serious intervention with a fork
- Canned coconut milk makes this incredibly rich and heavy, which is amazing occasionally but too much for everyday breakfast
03 -
- Invest in good cocoa powder because this recipe lives or dies by that chocolate flavor
- Double the recipe and store in meal prep containers, your future self will thank you repeatedly