Chocolate Almond Coconut Berry Cream (Printable)
Nutrient-packed chocolate chia cream with almonds, coconut, and fresh berries for a protein-boosted treat.
# List of ingredients:
→ Cream Base
01 - 1 cup unsweetened coconut milk (canned or carton)
02 - 1 cup unsweetened almond milk
03 - 4 tablespoons chia seeds
04 - 2 tablespoons unsweetened cocoa powder
05 - 2 tablespoons honey or maple syrup, adjusted to taste
06 - 2 scoops (about 1.8 oz) chocolate or vanilla protein powder
07 - 1 teaspoon vanilla extract
08 - Pinch of salt
→ Toppings
09 - ½ cup mixed fresh berries (blueberries, raspberries, strawberries)
10 - ¼ cup sliced almonds, lightly toasted
11 - 2 tablespoons unsweetened shredded coconut
12 - Optional: extra drizzle of honey or maple syrup
# Steps:
01 - In a large mixing bowl, whisk together the coconut milk, almond milk, chia seeds, cocoa powder, honey or maple syrup, protein powder, vanilla extract, and a pinch of salt until smooth and fully incorporated.
02 - Allow the mixture to sit for 5 minutes, then whisk again vigorously to break up any chia seed clumps that may have formed.
03 - Cover the bowl and refrigerate for at least 2 hours, or until the chia seeds have fully absorbed the liquid and the mixture reaches a thick, creamy, pudding-like consistency.
04 - Give the chia cream a thorough stir to ensure an even, silky texture throughout.
05 - Divide the chia cream evenly among 4 serving glasses or bowls.
06 - Garnish each portion with fresh berries, toasted sliced almonds, shredded coconut, and an optional drizzle of honey or maple syrup. Serve chilled.
# Expert Advice:
01 -
- It genuinely tastes like chocolate mousse but takes ten minutes of active work and zero cooking.
- The protein powder makes it filling enough to pass as breakfast without anyone questioning you.
02 -
- Protein powder behaves differently across brands, so if your mixture seems too thick add a splash more almond milk before chilling.
- Skipping the second whisk almost guarantees chia seed clumps that no amount of stirring later can fix.
03 -
- Toast the almonds right before serving so their warmth and fragrance hit at the same time as the cold cream.
- Make a double batch of the base and keep it in the fridge for up to three days, adding toppings only when you are ready to eat.