There’s something deeply satisfying about curling up with a bowl of Vegan Chocolate Almond Chia Pudding after a long day. This luscious, creamy dessert feels indulgent yet wholesome, enveloping you like a warm hug. With each spoonful, flecks of rich cocoa meld with the nutty essence of almond butter, and the delicate crunch of toasted coconut on top adds a delightful contrast that makes this treat hard to resist.
Vegan Chocolate Almond Chia Pudding
- Total Time: 250 minutes
- Yield: 4 servings 1x
- Diet: Vegan
Description
A luscious, creamy vegan dessert that combines rich cocoa with almond butter, topped with toasted coconut for added crunch.
Ingredients
- 1 1/2 cups almond milk
- 1/3 cup chia seeds
- 3 tablespoons creamy almond butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1/4 teaspoon fine salt
- 1/3 cup toasted coconut flakes
Instructions
- Place all ingredients except coconut flakes into a blender and blend until smooth.
- Divide the mixture into jars, cover, and refrigerate for at least 4 hours or overnight.
- Top with toasted coconut flakes before serving.
Notes
For an extra creamy texture, let the pudding sit overnight. You can experiment with different nut butters for unique flavors.
- Prep Time: 10 minutes
- Cook Time: 240 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: Vegan
Nutrition
- Serving Size: 1/2 cup
- Calories: 210
- Sugar: 8g
- Sodium: 130mg
- Fat: 10g
- Saturated Fat: 1g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 7g
- Protein: 6g
- Cholesterol: 0mg
Let’s Make It Together
The magic of this Vegan Chocolate Almond Chia Pudding lies in how simple it is. A quick blend in your food processor, a bit of chilling, and voila! You have a dessert that is not just a treat, but also a nourishing snack. Just as the sun sets and the day winds down, this pudding is here to provide comfort and joy to your family.
Ingredients You’ll Need
- 1 1/2 cups almond milk
- 1/3 cup chia seeds
- 3 tablespoons creamy almond butter
- 3 tablespoons unsweetened cocoa powder
- 3 tablespoons maple syrup
- 1/4 teaspoon fine salt
- 1/3 cup toasted coconut flakes
Step-by-Step Directions
- Begin by placing all the ingredients, except for the coconut flakes, into a blender. Blend until smooth and creamy, letting the sweet aroma of almond and cocoa surround you.
- Next, divide this silky mixture into four jars, ramekins, or individual glasses. Cover them lovingly with plastic wrap and slide them into the refrigerator to chill for at least four hours, or overnight if you have the patience. The chia seeds will work their magic, swelling beautifully and creating that perfect pudding-like texture.
- When you’re ready to serve, remove the jars from the fridge and top each one with a generous sprinkle of toasted coconut flakes, adding that final flourish of crunch and flavor. Enjoy as a delightful dessert or a midday pick-me-up!
Nutritional Snapshot
- Serving Size: 1/2 cup
- Calories: 210
- Protein: 6g
- Carbs: 25g
- Fat: 10g
- Fiber: 7g
Packed with protein and fiber, this recipe keeps you feeling satisfied without compromising on health or taste.
Moments Made for This Dish
This Vegan Chocolate Almond Chia Pudding is perfect for those cozy Sunday brunches when you want to impress your family without spending hours in the kitchen. Imagine gathering around the table with your loved ones, the delightful chatter mixing with the clinking of spoons against jars. Serve it alongside fresh fruit, a dollop of coconut yogurt, or a steaming cup of coffee for that comforting morning boost. It’s also a sweet finish to a weeknight dinner or a midnight snack that whispers, “You deserve this.”
Smart Storage Tricks
To keep your pudding fresh, simply cover each jar tightly with plastic wrap or a lid and store it in the refrigerator. It will last for about four to five days, letting you enjoy it throughout the week. If you’d like to prepare it in advance for a gathering or just to have on hand, you could freeze the individual portions. Thaw in the fridge overnight when you’re ready to indulge, and top it with coconut right before serving to retain that delightful crunch.
Betty’s Secrets
- For an extra creamy texture, let the pudding sit overnight. The chia seeds will soak up more of the almond milk, enhancing that velvety feel.
- Try warming the almond butter slightly before blending; it will mix more easily and enhance the overall flavor.
- If you love a little more sweetness, adjust the maple syrup to your taste; just remember that the cocoa adds its own richness.
- Experiment with different nut butters; hazelnut or cashew butter can create a unique twist.
Creative Twists
- For the fall months, add a pinch of cinnamon or pumpkin spice to bring warmth and seasonal flair to your pudding.
- In the summer, swap out the coconut flakes for fresh berries or slices of peach for a refreshing burst of fruitiness.
- If you’re feeling adventurous, try adding a tablespoon of espresso powder to the mixture for a mocha version that packs a flavorful punch.
Curious Cooks Ask
Can I use other plant-based milks besides almond? Absolutely! Any plant-based milk like oat or coconut milk will work deliciously.
How long does the pudding need to set? Ideally, let it chill for at least four hours or overnight for the best results.
Can I make this recipe without the almond butter? Yes, you can substitute with tahini or omit it entirely, but it does enhance the creaminess and flavor.
Is this pudding suitable for kids? Definitely! It’s a wholesome treat that kids will love, plus you’ll feel good serving it to them.
