Chocolate Almond Coconut Chia Cream (Printable)
Rich chocolate-almond-coconut chia cream chilled, topped with mixed berries, sliced almonds and shredded coconut.
# List of ingredients:
→ Chia Cream Base
01 - 1/2 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup full-fat canned coconut milk
04 - 2 tablespoons unsweetened cocoa powder
05 - 2 tablespoons maple syrup or honey
06 - 1 scoop (about 30g) chocolate protein powder
07 - 1/4 teaspoon pure vanilla extract
08 - Pinch of sea salt
→ Toppings
09 - 1/2 cup mixed fresh berries (strawberries, blueberries, raspberries)
10 - 1/4 cup sliced almonds
11 - 2 tablespoons unsweetened shredded coconut
12 - Extra drizzle of maple syrup (optional)
# Steps:
01 - In a large mixing bowl, combine the chia seeds, almond milk, coconut milk, cocoa powder, maple syrup, chocolate protein powder, vanilla extract, and salt. Whisk vigorously until smooth and well incorporated.
02 - Allow the mixture to rest for 5 minutes, then whisk again thoroughly to break up any clumps and ensure even distribution of the chia seeds.
03 - Cover the bowl and refrigerate for at least 2 hours, or until the chia seeds have fully absorbed the liquid and the mixture is thick and creamy.
04 - Stir the chia cream well before serving. Divide evenly among 4 serving glasses or bowls.
05 - Top each portion with fresh berries, sliced almonds, and shredded coconut. Drizzle with extra maple syrup if desired.
06 - Serve immediately while chilled for the best texture and flavor.
# Expert Advice:
01 -
- You do not need to turn on the stove or wait for anything to bake, which makes this a lifesaver during hot summer months.
- The texture lands somewhere between pudding and mousse, and it tastes genuinely indulgent while being packed with protein and fiber.
02 -
- Skipping the second whisk is the fastest way to end up with a lumpy chia pudding, because those seeds set quickly and lock clumps into place.
- The cream will thicken more than you expect overnight, so if you are making it ahead, stir in a splash of almond milk before serving to loosen it back up.
03 -
- Blend the entire mixture in a high speed blender for thirty seconds before chilling if you want a completely smooth pudding instead of the classic seedy texture.
- Toast the sliced almonds in a dry pan for two minutes before sprinkling them on top, because that small step adds a depth of flavor that raw almonds simply cannot match.