Almond Joy Chia Pudding – Cookin’ with Mima


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This easy chia pudding recipe is inspired by my love for Almond Joy! This Almond Joy Chia Pudding tastes just like the sweet treat as it’s made with chocolate, coconut milk, and almonds. You’ll definitely be looking forward to the mornings you have this chia pudding prepared!

This almond joy version of chia seed pudding is full of wholesome ingredients but tastes just like the chocolate bar. If you’ve never had chia seed pudding, it’s essentially dessert but for breakfast! You mix everything together the night before, let it set in the fridge overnight, and in the morning, you’ve got a healthy pudding. 

front view shot of almond joy chia pudding with a spoon in the cup

Mornings can be busy, especially if you’ve got kids! If you want more easy breakfast recipes to make mornings less stressful, try my Baked Oats Recipe, 3 Ways or my Blueberry Crumb Muffins. There’s nothing better than a stress-free morning!

Why You’ll Love This Almond Joy Chia Pudding Recipe

  • It’s so easy. You literally just mix everything together then let it set in the fridge. No cooking required!
  • It’s dessert for breakfast. Seriously, you really cannot beat this reason! Who would say no to it?
  • It’s healthy. Chia seeds are not only high in protein but also have large amounts of fiber and omega-3 per serving. 

What You’ll Need

  • Chia seeds — white or black chia seeds
  • Maple syrup
  • Vanilla
  • Coconut milk
  • Cocoa powder
  • Almonds — you can purchase pre-sliced almonds
  • Coconut shavings
  • Mini chocolate chips — you can use more chocolate chips as well
top down shot of the chia pudding ingredients

How to Make Almond Joy Chia Pudding

  • Make the chia seed pudding: Mix chia seeds, maple syrup, vanilla, and coconut milk in a bowl. Cover the bowl with plastic food wrap and leave at room temperature to thicken, for about 15-20 minutes.
chia being mixed into almond milk
  • Add in the cocoa powder: Once it has thickened, stir together again, and add a little bit more milk if desired. Add cocoa powder and stir again.
  • Add in toppings: Top with coconut shavings, sliced almonds and mini chocolate chips.
  • Let set overnight: Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without toppings for about 1 week. If stored with toppings consume over 2 days.
front view shot of the chia pudding showing the stacked ingredients
  • To make the layering effect: Simply divide the pudding in two portions once it has thickened. Add cocoa to one half and leave the other half plain. Place in a jar by layering with nuts, almonds, chocolate chia layer and plain chia layers.

Tips and Notes

  • Make sure to break apart any clumps in your chia pudding before transferring it to the fridge. You want the chia seeds to be able to absorb the liquid.
  • Don’t have maple syrup? Feel free to swap for honey.
  • Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like coconut thanks to the coconut milk.
  • If you don’t have coconut milk, you can use almond milk but the taste won’t be super similar to Almond Joy.
  • While you can purchase pre-sliced almonds, you can also roughly chop your own if you prefer.
  • I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
  • You can easily scale this recipe up to multiple servings.
top down view shot of almond chia pudding in 3 cups

FAQs

What is the difference between black and white chia seeds?

There are no nutritional value differences between black and white chia seeds. The only difference is the appearance of the color of the chia seeds themselves.

Is this gluten-free?

The ingredients to this chia pudding are naturally gluten-free but some chocolate chips may not be. I would double check the bag as some processing facilities are not certified gluten-free.

Is this vegan?

This is vegan! Just be sure to double check your chocolate chips if you are making this for someone who is vegan as some may not be vegan-friendly. There are vegan chocolate chips if you want to be super sure.

How long does this last in the fridge?

If you’re storing this in an airtight container, chia seed pudding without toppings can last up to a week and still taste fresh. It’s the perfect grab and go breakfast, especially if you have kids that like to sleep in and have to eat breakfast while on their way to school! You can add the toppings the day of enjoying or the night before.

almond joy chia pudding in a cup garnished with some nuts and chocolate chips

More Breakfast Recipes You’ll Love

I hope you enjoy all the recipes I share with you, including this Almond Joy Chia Pudding recipes. I hope you try it, enjoy it, rate it and share it with your friends and family!

If you try this recipe and liked it, please leave a star rating and comment below. Use my hashtag to share it with me on INSTAGRAM So I can see your delicious recreations! Also, follow me at Cookin’ With Mima on FACEBOOK |INSTAGRAM |PINTEREST for all of my latest social posts and recipes.

front view shot of almond joy chia pudding with a spoon in the cup

Almond Joy Chia Pudding

This easy chia pudding recipe is inspired by my love for Almond Joy! This Almond Joy Chia Pudding tastes just like the sweet treat as it’s made with chocolate, coconut milk, and almonds. You’ll definitely be looking forward to the mornings you have this chia pudding prepared!

Prep Time 5 mins

Total Time 8 hrs 5 mins

Instructions

  • Mix chia seeds, maple syrup, vanilla, and coconut milk in a bowl. Cover the bowl with plastic food wrap and leave at room temperature to thicken, for about 15-20 minutes.

  • Once it has thickened, stir together again, and add a little bit more milk if desired. Add cocoa powder and stir again.

  • Top with coconut shavings, sliced almonds and mini chocolate chips.

  • Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without toppings for about 1 week. If stored with toppings consume over 2 days.

  • To make layering effect of chocolate and plain pudding simply divide the pudding in two portions once it has thickened. Add cocoa to one half and leave the other half plain. Place in a jar by layering with nuts, almonds, chocolate chia layer and plain chia layers.

Notes

  • Make sure to break apart any clumps in your chia pudding before transferring it to the fridge. You want the chia seeds to be able to absorb the liquid.
  • Don’t have maple syrup? Feel free to swap for honey.
  • Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like coconut thanks to the coconut milk.
  • If you don’t have coconut milk, you can use almond milk but the taste won’t be super similar to Almond Joy.
  • While you can purchase pre-sliced almonds, you can also roughly chop your own if you prefer.
  • I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
  • You can easily scale this recipe up to multiple servings.

Nutrition

Calories: 637kcal | Carbohydrates: 43g | Protein: 14g | Fat: 52g | Saturated Fat: 35g | Polyunsaturated Fat: 11g | Monounsaturated Fat: 3g | Trans Fat: 1g | Sodium: 34mg | Potassium: 819mg | Fiber: 20g | Sugar: 10g | Vitamin A: 24IU | Vitamin C: 2mg | Calcium: 346mg | Iron: 11mg






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