Vegan Chocolate Chia Pudding (Printable)

Luscious layered chocolate chia with coconut whip and berries

# What You'll Need:

→ Chocolate Chia Pudding

01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 1/4 cup unsweetened cocoa powder
04 - 1/4 cup pure maple syrup
05 - 1/2 teaspoon vanilla extract
06 - Pinch of salt

→ Coconut Whip

07 - 1 can (13.5 fluid ounces) full-fat coconut milk, chilled overnight
08 - 2 tablespoons powdered sugar
09 - 1/2 teaspoon vanilla extract

→ Parfait Layers and Toppings

10 - 1/2 cup fresh berries
11 - 2 tablespoons vegan dark chocolate, shaved or chopped
12 - 2 tablespoons toasted coconut flakes

# Method:

01 - In a large mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla extract, and salt until smooth and well combined.
02 - Stir in chia seeds, ensuring they are evenly distributed throughout the mixture without clumping.
03 - Cover the bowl and refrigerate for at least 2 hours or overnight, stirring once after 30 minutes to prevent settling and ensure uniform texture.
04 - Scoop the solidified coconut cream from the top of the chilled can into a clean mixing bowl, reserving the liquid for other uses.
05 - Add powdered sugar and vanilla extract to the coconut cream, then whip with a hand mixer until light and fluffy, approximately 2 to 3 minutes.
06 - Spoon a layer of chocolate chia pudding into serving glasses, add a layer of coconut whip, then repeat the layering process.
07 - Top with fresh berries, shaved chocolate, and toasted coconut flakes as desired before serving immediately.

# Expert Advice:

01 -
  • No oven required, just a bowl and patience, making this the easiest way to feel like you've made something fancy.
  • It genuinely tastes like dessert while sneaking in omega-3s and fiber that your body actually appreciates.
  • The contrast between creamy pudding and airy whip feels elegant enough to serve guests, yet casual enough for Tuesday breakfast.
02 -
  • Coconut milk brands vary wildly in how much cream they produce, so find one that separates well and stick with it; the liquid won't whip no matter how long you beat it.
  • Stirring the pudding after thirty minutes isn't optional if you want that creamy texture; skipping it leaves you with gritty patches that disappoint.
03 -
  • Chill your mixing bowl before whipping the coconut cream because cold equipment whips faster and holds peaks longer than room-temperature bowls.
  • Toast your own coconut flakes instead of buying them pre-toasted because they go from golden to burnt in seconds, but that moment when the aroma hits is worth the attention.
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