Almond joy chia seed pudding is a delicious and healthy way to satisfy a sweet craving any time of day – for dessert or an easy make-ahead breakfast.
(Recipe originally published December 18, 2014, but pictures and post text have since been updated)
Yes, yes, it’s another chia recipe. This isn’t just any old chia seed pudding though – its ALMOND JOY chia pudding, and that makes all the difference in the world considering that almond joys are pretty much the best thing ever. Chocolate, coconut, and almond are all perfectly fine on their own, but together it’s sheer heaven.
What is it about this time of year that just makes me crave sugar? Ahh! Its everywhere! I’m all about treating yourself when it’s worth it, but sometimes you just need a snack and prefer it to be on the healthier side. A satisfying snack, not a sugary junk food one.
Unlike a candy bar or cookie, this tasty desert has 9 grams of fiber, 5 grams of protein, and only 9 grams of sugar. A regular almond joy has 20 grams of sugar and isn’t nearly as filling. Its two little nuggets of chocolate that you munch through in less than two minutes. Chia pudding on the other hand, will leave you feeling more satisfied since it’s actually nutritious. Chia seeds are filled with all kinds of omegas that’ll do your body good long term, not just for the few minutes you’re eating them.
Chia pudding is one of my go-to healthy desserts. Between this, almond chia pudding, and my husband’s favorite, my decadent coconut chia pudding recipe, we have some form of chia pudding in the fridge all the time.
Plus, babies love this stuff! I make it for my little bean all the time, toning down the sweetness a bit, but otherwise the same. It’s excellent for baby led weaning and teaching baby to use a spoon!
This recipe is a fun change of pace though since it’s got layers! The layers aren’t just there for fun, they add a flavor contrast that you just don’t get if you mix the two pudding types together.
Almond Joy Chia Pudding
- 1/3 cup chia seeds
- 1 1/2 cup unsweetened almond milk
- 3 Tbsp. pure grade A maple syrup
- 1/2 tsp. almond extract
- 1/4 cup shredded unsweetened coconut, plus extra for sprinkling on top
- 2 Tbsp. chia seeds
- 1/2 cup unsweetened almond milk
- 1 Tbsp. pure grade A maple syrup
- 1 Tbsp. unsweetened cocoa powder
Stir all almond layer ingredients ingredients together in a medium sized container with a sealing lid.
Stir all chocolate layer ingredients together in a separate small container. You may need to use a whisk to break up all of the clumps.
Place both containers in refrigerator for at least two hours, preferably overnight. The pudding will be smoothest if you stir it once or twice at some point during this time, but fine even if you don't.
Remove containers from refrigerator and stir each pudding.
Spoon about 1/4 cup of the almond pudding into four glass serving dishes (my jars were 1 cup sized). Top this layer with a little less than 1/4 cup of chocolate pudding. Top with remaining layer of almond pudding.
Sprinkle additional coconut on top and serve. Prepared layered puddings will keep for two days in the refrigerator.