Cocoa Almond Coconut Chia Indulgence (Printable Version)
Creamy cocoa chia pudding topped with toasted almonds and shredded coconut; chilled and ready to enjoy.
# Ingredient List:
→ Chia Pudding Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened coconut milk
03 - 3 tablespoons unsweetened cocoa powder
04 - 1/4 cup maple syrup or agave syrup
05 - 1 teaspoon pure vanilla extract
06 - Pinch sea salt
→ Toppings
07 - 1/3 cup toasted sliced almonds
08 - 1/3 cup unsweetened shredded coconut
09 - 2 tablespoons dark chocolate shavings (optional)
10 - Fresh berries for garnish (optional)
# How to Make It:
01 - In a large mixing bowl, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt until the mixture is smooth and well incorporated.
02 - Add chia seeds to the liquid base and whisk thoroughly to distribute evenly.
03 - Allow the mixture to rest for 5 minutes, then whisk again to prevent chia seeds from settling or clumping.
04 - Cover the bowl and refrigerate for a minimum of 2 hours, or overnight, until the pudding attains a thick, creamy consistency.
05 - Stir the set pudding to loosen, then divide evenly among 4 serving glasses or bowls.
06 - Top each portion with toasted sliced almonds, shredded coconut, and chocolate shavings. Add fresh berries if desired. Serve well chilled.
# Expert Advice:
01 -
- This treat feels like a secret: you get creamy, chocolatey decadence without any guilt or dairy.
- It’s a breeze to whisk up and makes you look like you planned ahead—even if you didn’t.
02 -
- If you skip the second whisk after five minutes, your chia seeds will clump into little islands—it’s worth the patience.
- Switching to full-fat coconut milk was a revelation; the creaminess is unbeatable.
03 -
- Measure the chia seeds carefully—too much and you’ll have concrete instead of pudding.
- A slow, thorough whisk makes for a velvety-smooth pudding that never feels gritty.