So it happened…I finally got on the Chia seed bandwagon! And honestly, after trying the little seeds of goodness and making these 4 Ingredient Almond Joy Chia Seed Puddings, I don’t know what took me so long!
This is my kind of ingredient, it can be mixed with only a few other ingredients and make a delicious tasting breakfast…or dessert!
And the health benefits of Chia seeds? They just can’t be beat! Chia seeds are filled will Omega-3 and Omega-6 essential fatty acids, fiber, and B vitamins, not to mention they contain protein and calcium!
But I’m dying to know…is it pronounced ‘ch-ee-ah’ or ‘ch-ii-a’ ?
Whatever way it’s pronounced, you need to try this recipe!
Not only is it super healthful, but it tastes delicious too, and there’s no added sugar!
You combine Chia seeds and Dark Chocolate Almond Milk (ummmm…have you guys tried Dark Chocolate Almond Milk? It’s the best! My friend Abby of The Frosted Vegan told me about it and I can’t get enough!) in a mason jar and then let them sit overnight in the refrigerator, then in the morning you quickly toast some coconut flakes and slivered almonds, mix it in, and then enjoy!
I love how the Chia seeds expand and become tapioca like and solidify giving the dish a wonderful pudding consistency!
I’ve made these Almond Joy Chia Seed Puddings over 5 times now, a perfect on-the-go breakfast or dessert…healthy and delicious whichever way you enjoy them!
Ingredients
- -Per Serving-
- 3/4 Cup Dark Chocolate Almond Milk
- 3 Tbs Chia seeds
- 1 Tbs Coconut flakes
- 1 Tbs Slivered Almonds
Instructions
- Pour almond milk into a small mason jar, mug, or bowl of your choice. Sprinkle Chia seeds into the almond milk and stir it a few times so that there are no lone seeds floating.
- Put in the refrigerator for 4 hours-or overnight - it will solidify, I usually stir it once or twice after an hour.
- Preheat oven to 350, line a baking sheet with a little piece of aluminum foil. Spread coconut flakes and almond slivers onto the aluminum foil. Bake for 5 minutes, then put on top of pudding cup, stir, and enjoy!
Lanae says
Do you cover the jar before putting it in the fridge overnight or leave uncovered?
Sweetphi says
I’ve done it both ways Lanae 🙂 Usually I just cover it with plastic wrap
Jennifer Smith says
I just found and tried this recipe after discovering chia pudding. I used Silk dark chocolate almond milk, something we always have. It did not thicken overnight. I’ve added another tablespoon of chia seeds, an hour later and it’s already thicker. Hoping to eat it soon!
Sweetphi says
Thank you for the feedback! I’ll update the recipe for the maximum results. I made this the other day after receiving your comment and it did solidify with 2 tablespoons, but it does have a slightly looser texture than a solid pudding, so just in case others are expecting more of a firm pudding, 3 tablespoons it is 🙂
Keri says
Mine didn’t get solid after soaking over night and I followed the ratio
Sweetphi says
Hi Keri, that’s so odd yours didn’t get solid after soaking over night, mine always do. Could you tell me what milk you used? I’ve found that some milks don’t work as well as others.
Keri says
Chochlate almond milk
Brandi says
I am a fairly regular purchaser of unsweetened chocolate almond milk to which we then add a few drops of stevia. Then it has no sugar. Do you think this would work for your recipe?
Sweetphi says
I haven’t tested it that way, but I don’t see why that shouldn’t work! I’d love to hear how it turns out for you!
Ashley says
I usually just buy regular almond milk so I may try using cocoa powder and stevia and see how that works. Recipe sounds great though! Love it 🙂
Sweetphi says
I’d love to know how it turned out with your modifications 🙂
Taylor says
I couldn’t find the dark chocolate almond milk but I did get just chocolate. I had it sit over night in the fridge but it’s still not solidifying. Think it’s because of the milk or do I need more chia seeds?
Sweetphi says
Hi there, I think it definitely is because of the milk – if you were using regular chocolate milk I would have added some more chia seeds because almond milk is thicker. I’d definitely try it again with either chocolate almond milk (or regular almond milk) or add a little more chia seeds in the regular chocolate milk.
Taylor says
Okay! I’ll try using more chia seeds. It was the chocolate almond milk. (Sorry I didn’t specify) it’s still good to drink though lol!
Alysha @Shesontherun says
I’m so pinning this! I have chocolate silk in my fridge right now.
Sweetphi says
YAY, thank you for pinning, it is much appreciated! And if you have chocolate silk in your fridge right now you are clearly very cool in my book-that stuff is AMAZING lol, throw some Chia seeds in and you’ll have delicious pudding in no time. Thanks for commenting girl!
Cindy says
I’ve yet to jump on the bandwagon. I need to go to Whole Foods and buy a small amount from the bulk to try out, because this pudding looks delicious!
Sweetphi says
Thanks for the compliment, this recipe is a great way to try chia seeds for the first time, I think you’ll love it! And what a great suggestion for a way to buy chia seeds for the first time, buying a little bit from the bulk bins would be a great way to try them out!
Ashley says
Woot woot for chia seeds!! Yay for jumping on the bandwagon! 🙂 haha This sounds awesome – and dark chocolate almond milk?? Happy weekend lady!
Sweetphi says
I am totally hooked, ever since seeing them on your blog! And yes, dark chocolate almond milk = best thing ever!
Taylor @ Food Faith Fitness says
You beat me! I haven’t even tried chia seeds yet, let alone pudding. But it has been totally on my to-put-in-my-face list! Love this girlfriend! Pinned!
Sweetphi says
Thank for pinning girl – super appreciated!! Chia seeds are the best, they make pudding that actually tastes good, yet is super healthy! And I’ve heard people using it to make jams, raspberry chia seed jam is next on my list!! You totally need to go find some of these seeds!