Chocolate Almond Berry Chia Cream (Print Version)
Protein-rich chocolate chia cream with toasted almonds, coconut, and fresh berries. No cooking required.
# List of Ingredients:
→ Base
01 - 2 cups unsweetened almond milk
02 - 1/2 cup chia seeds
03 - 1/4 cup chocolate protein powder
04 - 2 tablespoons unsweetened cocoa powder
05 - 2 tablespoons maple syrup or honey
06 - 1 teaspoon vanilla extract
07 - Pinch of salt
→ Toppings
08 - 1/2 cup mixed fresh berries (blueberries, raspberries, strawberries)
09 - 1/4 cup unsweetened shredded coconut
10 - 1/4 cup toasted sliced almonds
11 - 1 tablespoon dark chocolate shavings (optional)
# Step-by-step Instructions:
01 - In a large mixing bowl, whisk together the almond milk, chia seeds, chocolate protein powder, cocoa powder, maple syrup or honey, vanilla extract, and a pinch of salt until smooth and thoroughly combined.
02 - Cover the bowl and refrigerate. After 30 minutes, remove and stir once to break up any clumps that may be forming, then return to the refrigerator.
03 - Continue refrigerating for a minimum of 4 hours or leave overnight until the mixture thickens into a rich, pudding-like consistency. Stir well before proceeding.
04 - Divide the chilled chia cream evenly among 4 serving glasses or bowls, smoothing the surface with the back of a spoon.
05 - Arrange fresh mixed berries over each portion, then sprinkle with shredded coconut, toasted almonds, and dark chocolate shavings if using. Serve immediately while chilled.
# Expert Advice:
01 -
- No cooking required, which means you can throw this together at midnight and wake up to something that tastes like dessert for breakfast.
- The combination of chocolate, coconut, and toasted almonds tricks your brain into thinking you are eating something far more decadent than a protein packed chia pudding.
02 -
- Skipping that thirty minute stir is the fastest way to end up with chia clumps that no amount of whisking can fix later, so set a phone reminder if you need to.
- Protein powders vary wildly in sweetness and texture, so taste the mixture before chilling and adjust your maple syrup accordingly because some brands will push it into overly sweet territory on their own.
03 -
- Toasting the coconut and almonds in a dry skillet over medium heat for two to three minutes transforms them from pantry staples into something genuinely fragrant and craveable, so never skip this step.
- Substituting half the almond milk with full fat coconut milk creates a richness that makes this taste like a restaurant dessert rather than meal prep, and that single swap has converted every chia pudding skeptic I know.