Almond Joy Chocolate Chia Pudding

This Almond Joy Chia Pudding is the best way to start your day, or a sweet treat between meals. If you’re someone who doesn’t love the texture of chia pudding, this one is blended to make it smooth. If you want to amplify the coconut flavor, add a splash of coconut extract.

Almond Joy Chocolate Chia Pudding Ingredients

Chia Seeds: The powerhouse of chia pudding! Chia seeds are tiny but mighty—packed with fiber, omega-3s, and protein. When soaked in liquid, they expand into a gel-like texture that’s perfect for puddings and overnight breakfasts. In this recipe we’re blending them, which helps create a smooth texture.

Almond Milk: Almond milk is a light, dairy-free option that adds creaminess without heaviness. It has a mild, slightly nutty flavor that blends seamlessly with chocolate and coconut. Here, it’s the liquid base that hydrates the chia seeds and gives the pudding its silky texture. Using almond milk keeps the recipe plant-based while reinforcing the almond flavor in this dessert-inspired dish.

Maple Syrup: Unlike regular sugar, maple syrup blends smoothly into liquids and brings its own subtle flavor. In this chia pudding, it lightly sweetens the mix without overpowering it, keeping the treat balanced and not too rich. It also enhances the dessert-like vibe of this Almond Joy–inspired dish. A little drizzle goes a long way.

Shredded Coconut: Shredded coconut brings a chewy texture and, it’s rich in healthy fats and adds a natural sweetness that complements chocolate beautifully. In this recipe it’s used as a topping, but feel free to stir it in. Toast it for an extra layer of flavor.

Almond Joy Chocolate Chia Pudding

Recipe by Jenn Lueke

4.3 from 90 votes

Servings

Adjust servings

+

–

4

servings

Prep time

5

minutes

Chill Time

6+

hours

This Almond Joy Chia Pudding is the best way to start your day, or a sweet treat between meals. If you’re someone who doesn’t love the texture of chia pudding, this one is blended to make it smooth. If you want to amplify the coconut flavor, add a splash of coconut extract.

Cook Mode

Keep the screen of your device on

Ingredients

• 2 cups and 2 tablespoons unsweetened vanilla almond milk (or milk of choice)

• 1/2 cup chia seeds

• 1/2 cup (about 48g) chocolate protein powder — I used Nutricost chocolate protein

• 2 tablespoons maple syrup

• 1/4 teaspoon kosher salt

• For topping

• 1/4 cup mini chocolate chips or cacao nibs (or melted chocolate)

• 1/4 cup shredded coconut (toasted or untoasted)

• 1/4 cup chopped or slivered almonds

Directions

• Add the milk, chia seeds, protein powder, maple syrup, and salt to a blender.
• Blend on high speed until the mixture is completely smooth, about 1 minute.
• Evenly distribute the mixture between four jars and cover. Refrigerate for at least 6 hours, or overnight for best results.
• Before serving, evenly divide the chocolate, coconut, and almonds between the four jars as garnishes.

Notes

• To make without protein powder, use 2 cups of milk, swap the protein for 1/4 cup cacao or cocoa powder, and increase the maple syrup amount to 1/4 cup.

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