Cocoa Almond Coconut Chia (Printable Version)
No-bake cocoa pudding with almonds, coconut and chia—plant-based, gluten-free, chilled to set and ready to enjoy.
# Ingredient List:
→ Dry Ingredients
01 - 3 tablespoons unsweetened cocoa powder
02 - 1/4 cup sliced almonds
03 - 1/4 cup unsweetened shredded coconut
04 - 1/4 cup chia seeds
05 - Pinch of sea salt
→ Wet Ingredients
06 - 2 cups unsweetened almond milk
07 - 2 tablespoons maple syrup or agave syrup
08 - 1 teaspoon vanilla extract
→ Optional Toppings
09 - Sliced bananas
10 - Fresh berries
11 - Additional almonds or coconut flakes
12 - Dark chocolate shavings
# How to Make It:
01 - In a medium mixing bowl, combine the cocoa powder, sliced almonds, shredded coconut, chia seeds, and sea salt.
02 - In a separate bowl or large measuring cup, whisk together the almond milk, maple syrup, and vanilla extract until well blended.
03 - Pour the wet ingredients over the dry ingredients and stir thoroughly to ensure everything is evenly incorporated and the cocoa powder is fully dissolved.
04 - Cover the bowl and refrigerate for at least 2 hours, or overnight, until the mixture thickens to a pudding-like consistency.
05 - Before serving, stir the mixture again. Spoon into bowls or glasses and top with your choice of fresh fruit, extra almonds, coconut, or chocolate shavings.
# Expert Advice:
01 -
- It genuinely tastes like a rich dessert but quietly packs fiber, healthy fats, and protein into every bite.
- No oven, no stove, no fancy equipment, just a bowl, a spoon, and the patience to let your fridge do the work.
02 -
- If you under refrigerate the mixture it will be thin and watery so give it the full two hours minimum.
- Stirring once around the one hour mark prevents the chia seeds from clumping at the bottom.
03 -
- Toasting the almonds and coconut in a dry pan for two minutes before adding them takes the flavor from pleasant to unforgettable.
- Using full fat canned coconut milk instead of almond milk creates a version so creamy it borders on decadent.