Chocolate Coconut Almond Chia Cream (Printable)
Layered chocolate chia pudding with coconut cream and mixed berries for a nutritious indulgent treat.
# List of ingredients:
→ Chia Pudding
01 - 1/3 cup chia seeds
02 - 1 1/2 cups unsweetened coconut milk (carton, not canned)
03 - 2 tablespoons unsweetened cocoa powder
04 - 2–3 tablespoons maple syrup or honey, adjusted to taste
05 - 1 scoop chocolate or vanilla protein powder
06 - 1/2 teaspoon vanilla extract
07 - Pinch of salt
→ Berry Layer
08 - 1 cup mixed berries (fresh or thawed frozen — blueberries, raspberries, or strawberries)
09 - 1 teaspoon fresh lemon juice
10 - 1 tablespoon maple syrup or honey
→ Coconut Almond Cream
11 - 1/2 cup coconut yogurt (or thick Greek yogurt for non-vegan)
12 - 2 tablespoons almond butter
13 - 1 tablespoon maple syrup or honey
→ Toppings
14 - 2 tablespoons sliced almonds, toasted
15 - 2 tablespoons unsweetened shredded coconut
16 - Extra mixed berries for garnish
# Steps:
01 - In a medium bowl, whisk together the chia seeds, coconut milk, cocoa powder, protein powder, maple syrup, vanilla extract, and salt until smooth and well combined. Let the mixture rest for 5 minutes, then whisk again to break up any clumps. Cover and refrigerate for at least 2 hours or overnight until the pudding is thick and set.
02 - In a small bowl, combine the mixed berries with lemon juice and maple syrup. Gently mash a portion of the berries to release their juices while leaving some whole for texture. Set aside or refrigerate until ready to assemble.
03 - In a separate bowl, whisk together the coconut yogurt, almond butter, and maple syrup until completely smooth and creamy. Chill until ready to use.
04 - Layer the chocolate chia pudding, berry mixture, and coconut almond cream in serving glasses or jars, repeating the layers as desired. Finish with toasted sliced almonds, shredded coconut, and extra berries on top.
05 - Serve immediately, or cover and refrigerate for up to 2 days before serving.
# Expert Advice:
01 -
- It tastes like dessert but packs enough protein and fiber to actually keep you full until lunch.
- The layers look gorgeous in a glass with almost zero effort, which makes you look like you tried way harder than you did.
02 -
- The chia pudding will continue to thicken in the fridge and gets almost pudding like after overnight resting, so if it seems too loose at first just be patient.
- Do not skip the second whisk after five minutes or you will find unpleasant seed clusters that no amount of stirring later can fix.
03 -
- Make a double batch of the chia pudding base and keep it in the fridge for quick breakfasts all week long.
- A tiny pinch of espresso powder in the pudding layer makes the chocolate flavor taste dramatically richer without adding any coffee taste.