Chocolate Coconut Almond Berry Chia (Printable)
Creamy chocolate chia layered with coconut, toasted almonds and berries—protein-rich, gluten-free breakfast or snack.
# List of ingredients:
→ Chia Cream
01 - 1/3 cup chia seeds
02 - 1 1/2 cups unsweetened coconut milk
03 - 2 tablespoons maple syrup or honey
04 - 1 teaspoon vanilla extract
05 - 1 scoop (30 grams) chocolate protein powder
→ Chocolate Almond Layer
06 - 1/2 cup raw almonds, roughly chopped
07 - 2 tablespoons unsweetened cocoa powder
08 - 1 tablespoon maple syrup or honey
09 - 1/2 teaspoon sea salt
→ Berry Layer
10 - 1 cup mixed fresh berries (blueberries, raspberries, strawberries, blackberries)
→ Topping
11 - 1/4 cup unsweetened shredded coconut
12 - 2 tablespoons dark chocolate shavings or chips (optional)
# Steps:
01 - In a medium mixing bowl, whisk together the chia seeds, coconut milk, maple syrup or honey, vanilla extract, and chocolate protein powder until homogenous.
02 - Cover the bowl and refrigerate the chia mixture for at least two hours until it thickens to a pudding consistency, stirring once midway through chilling to prevent clumping.
03 - In a small bowl, combine the chopped almonds, cocoa powder, maple syrup or honey, and sea salt. Mix until almonds are evenly coated.
04 - Divide half of the thickened chia cream equally among four serving glasses or jars.
05 - Spread half of the mixed berries over the chia layer, followed by half of the chocolate almond mixture.
06 - Add the remaining chia cream, then remaining berries, and finish with the rest of the chocolate almond mixture.
07 - Sprinkle with shredded coconut and, if desired, dark chocolate shavings or chips.
08 - Serve immediately or refrigerate covered for up to 24 hours before serving.
# Expert Advice:
01 -
- The layers are secretly packed with nutrients, yet taste like something from a fancy cafe.
- It's flexible enough for breakfast, an afternoon pick-me-up, or a healthy treat after dinner.
02 -
- If you rush the chilling step, the chia won’t gel properly—it’ll be soupy instead of pudding-like.
- Mixing the cocoa with the almonds by hand works better than a spoon for even coating and extra crunch.
03 -
- Always taste your coconut milk before using—sometimes a bad batch slips through.
- Chill your serving jars for a few minutes for a refreshing parfait experience.