Chocolate Coconut Almond Protein Chia Cream (Printable)

Rich, creamy chocolate coconut chia pudding with almond butter and protein powder

# List of ingredients:

→ Base

01 - 13.5 oz (1 can) full-fat unsweetened coconut milk
02 - 3 tbsp unsweetened cocoa powder
03 - 2 tbsp smooth unsweetened almond butter
04 - 2-3 tbsp maple syrup or honey, to taste
05 - 1 tsp pure vanilla extract
06 - Pinch of sea salt

→ Protein & Texture

07 - 1/2 cup chia seeds
08 - 1/4 cup chocolate or vanilla protein powder (whey or plant-based)

→ Garnishes

09 - 2 tbsp toasted sliced almonds
10 - 2 tbsp unsweetened shredded coconut
11 - Dark chocolate shavings

# Steps:

01 - In a medium bowl, whisk together coconut milk, cocoa powder, almond butter, maple syrup or honey, vanilla extract, and sea salt until completely smooth and fully incorporated.
02 - Add protein powder to the mixture and whisk vigorously until no lumps remain and the powder is fully dissolved.
03 - Stir in chia seeds thoroughly, ensuring they are evenly distributed throughout the mixture.
04 - Cover bowl and refrigerate for at least 2 hours or overnight. Stir once after 30 minutes to prevent seeds from clumping together.
05 - Remove from refrigerator and stir the pudding well to redistribute any settled chia seeds and achieve consistent texture.
06 - Divide pudding evenly among 4 serving glasses or bowls. Top with toasted sliced almonds, shredded coconut, and dark chocolate shavings if desired.

# Expert Advice:

01 -
  • You get that decadent chocolate mousse texture without any heavy cream or refined sugar
  • The protein keeps you satisfied for hours while still feeling like an indulgent treat
  • It takes ten minutes to throw together and handles meal prep like a champion
02 -
  • The first time I forgot to stir after 30 minutes and ended up with a solid chia brick at the bottom
  • Let it sit overnight if you can because the flavors deepen and the texture becomes perfect
  • Room temperature coconut milk mixes much easier than cold straight from the fridge
03 -
  • Shake your coconut milk can well before opening because the fat separates
  • Warm the maple syrup slightly if it has crystallized in the pantry

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