Creamy Almond Joy Chia Pudding
A rich, no-bake, dairy-free chia pudding layered with chocolate, almonds, and coconut for a wholesome, satisfying treat. Quick to prepare, packed with plant-based protein and healthy fats, and perfect for breakfast, snacks, or dessert.
Equipment
- 2 mixing bowls
- Measuring Cups and Spoons
- Liquid measuring cup
- Mixing spoon
- 4 oz serving glasses (4)
- Sifter (for cocoa powder)
- Plastic wrap or lids
Ingredients
- 2 ½ cups coconut milk
- 4 tbsp chia seeds
- ½ cup non-dairy chocolate chips mini preferred, plus extra for garnish
- 3 tbsp maple syrup
- ⅓ cup slivered almonds
- 2 tbsp cocoa powder sifted
Instructions
- Prepare the Coconut Chia Base: Begin by pouring 2 ½ cups of coconut milk into a large mixing bowl. Add 4 tablespoons of chia seeds and 3 tablespoons of maple syrup. Use a sturdy mixing spoon to stir thoroughly, ensuring the chia seeds are evenly distributed throughout the coconut milk. Continue mixing for about 1–2 minutes until the liquid looks uniform. This mixture will form the base of your pudding. Set it aside for now; it will absorb the liquid and thicken during chilling.
- Make the Chocolate Chia Layer: In a separate mixing bowl, scoop half of your prepared coconut chia mixture. Carefully sift 2 tablespoons of cocoa powder over the top to avoid clumps. Add ½ cup of mini non-dairy chocolate chips and fold the ingredients together using a gentle, sweeping motion. Ensure the chocolate and cocoa are fully incorporated into the mixture for a smooth, rich chocolate layer.
- Chill and Thicken the Puddings: Cover both the plain coconut chia mixture and the chocolate chia mixture with plastic wrap or airtight lids. Place them in the refrigerator for a minimum of 6 hours or overnight. During this time, the chia seeds will absorb the liquid, transforming each mixture into a thick, creamy pudding. Check consistency after 6 hours; if needed, stir lightly to confirm the pudding has fully set.
- Prepare Your Serving Glasses: Choose your favorite 4 oz serving glasses for layering. Ensure they are clean and dry. These glasses will showcase the beautiful layers of coconut and chocolate pudding along with almonds and chocolate chips for visual appeal.
- Layer the Coconut Chia Pudding: Begin by spooning a generous layer of the plain coconut chia pudding into the bottom of each serving glass. Spread it evenly using the back of a spoon, creating a smooth base layer. This layer should cover roughly one-quarter of the glass height.
- Add the Chocolate Layer: Next, carefully layer the chocolate chia pudding on top of the coconut layer. Use a spoon to gently spread the mixture without mixing the two layers. Aim to fill another one-quarter of the glass with the chocolate pudding, creating a distinct contrast for a beautiful visual effect.
- Add Crunchy Almonds and Chocolate Chips: Sprinkle slivered almonds and a few mini chocolate chips on top of the chocolate layer. This adds a satisfying crunch and enhances the flavor. Gently press them into the layer to ensure they stay in place and don’t float when the next layer is added.
- Repeat the Layers: Repeat steps 5–7, alternating between coconut chia pudding, chocolate chia pudding, and almonds with chocolate chips, until your glass is filled to the top. The final layer should be garnished generously with extra slivered almonds and mini chocolate chips to create an inviting, textured topping.
- Chill Before Serving (Optional): Although the puddings are ready to eat after chilling, you can refrigerate the fully assembled glasses for 30–60 minutes to allow the flavors to meld together beautifully. This step enhances the taste and ensures the pudding is perfectly firm and creamy.
- Serve and Enjoy: Use a small spoon to enjoy your layered Almond Joy Chia Pudding. It’s perfect as a nutritious breakfast, satisfying snack, or indulgent yet guilt-free dessert. If not serving immediately, cover each glass and store them in the refrigerator for up to 3 days. Before serving leftovers, give the pudding a gentle stir or add a few fresh chocolate chips and almonds for garnish.
Notes
- Use full-fat coconut milk for a creamier texture; light coconut milk may result in a thinner pudding.
- Mini chocolate chips work best for layering and topping; regular-sized chips may sink to the bottom.
- Sifting cocoa powder prevents lumps and ensures a smooth, even chocolate layer.
- Chia seeds vary in absorbency; if your pudding isn’t thick enough after chilling, stir in an extra tablespoon and let sit for another hour.
- For added coconut flavor, consider sprinkling shredded coconut between layers or on top.
- This recipe is easily doubled or tripled for larger gatherings.
