Description
Creamy chocolate-coconut chia pudding that tastes like Almond Joy candy but delivers 11g protein and 10g fiber. Simply stir together before bed and wake up to breakfast that’s already made. Naturally vegan, gluten-free, and packed with omega-3s for sustained morning energy.
Ingredients
⅓ cup chia seeds
1½ cups full-fat coconut milk (from can, well-shaken)
2 tablespoons unsweetened cocoa powder (Dutch-processed preferred)
3 tablespoons pure maple syrup (adjust to taste)
1 teaspoon pure vanilla extract
½ teaspoon coconut extract (optional but recommended)
Pinch of sea salt
For Toppings:
¼ cup unsweetened shredded coconut, toasted
¼ cup sliced almonds, toasted
2 tablespoons dark chocolate chips
2 tablespoons large coconut flakes
Optional: fresh berries for garnish
Instructions
1. Shake canned coconut milk vigorously for 30 seconds before opening to re-combine separated cream and liquid.
2. In a large bowl or large mason jar, whisk together coconut milk, cocoa powder, maple syrup, vanilla extract, coconut extract (if using), and sea salt. Whisk vigorously for 30-60 seconds until cocoa powder is completely dissolved with no lumps or streaks.
3. Add chia seeds to the chocolate mixture. Immediately whisk or stir vigorously for 2-3 minutes, ensuring all seeds are dispersed and not clumping.
4. Let mixture sit for 5 minutes, then vigorously stir again for 1 minute to redistribute any seeds that settled to the bottom.
5. Divide mixture evenly among 2-4 mason jars or containers (8-12 oz each), leaving ½ inch headspace for toppings.
6. Cover jars with tight-fitting lids and refrigerate for at least 4 hours, but overnight (8-12 hours) is ideal for best texture.
7. Optional: Toast shredded coconut and sliced almonds on a baking sheet at 350°F for 5-7 minutes, stirring halfway, until golden and fragrant.
8. In the morning, check pudding consistency. It should be thick and spoonable. If too thick, thin with 1-2 tablespoons coconut milk; if too thin, add 1 teaspoon chia seeds and wait 30 minutes.
9. Just before serving, top each jar with toasted shredded coconut, sliced almonds, dark chocolate chips, and large coconut flakes.
10. Serve chilled. Pudding can sit at room temperature for 20-30 minutes if you prefer less-cold breakfast.
Notes
Always add chia seeds to liquid (never liquid to seeds) to prevent clumping.
The magic ratio is 4:1 liquid to chia seeds for perfect pudding consistency.
Use full-fat canned coconut milk, not coconut milk beverage from cartons.
Two-stir method (initial mixing + 5-minute rest + second mixing) prevents clumps.
Store prepared pudding for up to 5 days in sealed containers in refrigerator.
Add toppings fresh each morning to maintain crunch—don’t store with toppings.
Texture improves over first 24 hours as chia continues hydrating.
For thinner milk alternatives, increase chia seeds to ⅓ cup + 1 tablespoon.
Batch prep 5 jars on Sunday for weekday breakfasts—just add toppings daily.
Substitute any nut butter for different flavor profiles (peanut, almond, cashew).
- Prep Time: 5 minutes
- Cook Time: 0 minutes (chilling time: 4-8 hours)
- Category: Breakfast, Snack
- Method: No-Cook, Overnight
- Cuisine: American
Nutrition
- Serving Size: 1 jar (about 1 cup)
- Calories: 385
- Sugar: 18g
- Sodium: 95mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 38g
- Fiber: 15g
- Protein: 11g
- Cholesterol: 0mg
Keywords: overnight chia pudding, almond joy breakfast, chocolate chia pudding, vegan breakfast, meal prep breakfast, healthy pudding