I have such a sweet tooth. Seriously, if I could get away with eating ice cream and only ice cream for the rest of my life, I probably would. So, I am constantly looking for ways to satisfy my sweet tooth without, well, eating a pint of ice cream.
Cue this recipe for Overnight Chocolate Chia Pudding — its dairy-free, gluten free, and vegan. And, it tastes amazing!
The Coconut Almond Whipped Cream really puts it over the top. But the pudding is pret-ty darn awesome on its own!
Ingredients:
Chocolate Chia Pudding:
- 2 cups unsweetened almond milk
- 1/2 cup dark chocolate chips (check the label to make sure they are vegan)
- 1/2 cup chia seeds
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
Coconut Almond Whipped Cream:
- 1/2 cup coconut milk
- 2-4 tablespoons powdered sugar
- 1/4 teaspoon almond extract
Add the almond milk to a large microwave safe bowl. Heat on high for 90 seconds. Carefully remove and add the chocolate chips. Let sit for 5 minutes.
After 5 minutes, stir thoroughly.
Add in the chia seeds, almond extract, ground cinnamon, and maple syrup. Stir to combine.
Cover and refrigerate overnight. Add a can of full fat coconut milk in the refrigerator overnight as well (you’ll use this to make the whipped cream tomorrow.)
The next day, scoop the pudding into individual bowls. If available, refrigerate the bowl you’ll make the whipped cream in for 10 minutes to get it cold.
To make the whipped cream, remove the coconut milk from the fridge being careful to not tip or shake the can. When opening the can, you should see solidified coconut milk on the top. Scrape that out, leaving behind the liquid at the bottom.
 
Add the solidified cream to a mixing bowl. Whip with an electric mixer until creamy, about 30 seconds.
Add in the almond extract and 2 tablespoons powdered sugar. Mix until smooth, another 1 minute.
If the consistency is not as thick as you’d like, add another tablespoon or two of powdered sugar and mix until you reach your ideal consistency – it won’t be as thick as traditional whipped cream, but boy, does it taste good.
Add a dollop of the whipped cream on top of the pudding and serve.
Top with almonds or unsweetened coconut if desired.
Yup. This is incredibly satisfying!
Ingredients
- 2 cups unsweetened almond milk
- 1/2 cup dark chocolate chips (check the label to make sure they are vegan)
- 1/2 cup chia seeds
- 1/2 teaspoon almond extract
- 1/2 teaspoon ground cinnamon
- 1/4 cup maple syrup
- 1/2 cup coconut milk
- 2-4 tablespoons powdered sugar
- 1/4 teaspoon almond extract
Instructions
- Add the almond milk to a large microwave safe bowl. Heat on high for 90 seconds. Carefully remove and add the chocolate chips. Let sit for 5 minutes.
- After 5 minutes, stir thoroughly.
- Add in the chia seeds, almond extract, ground cinnamon, and maple syrup. Stir to combine.
- Cover and refrigerate overnight. Add a can of full fat coconut milk in the refrigerator overnight as well (you’ll use this to make the whipped cream tomorrow.)
- The next day, scoop the pudding into individual bowls. If available, refrigerate the bowl you’ll make the whipped cream in for 10 minutes to get it cold.
- To make the whipped cream, remove the coconut milk from the fridge being careful to not tip or shake the can. When opening the can, you should see solidified coconut milk on the top. Scrape that out, leaving behind the liquid at the bottom.
- Add the solidified cream to a mixing bowl. Whip with an electric mixer until creamy, about 30 seconds.
- Add in the almond extract and 2 tablespoons powdered sugar. Mix until smooth, another 1 minute.
- If the consistency is not as thick as you’d like, add another tablespoon or two of powdered sugar and mix until you reach your ideal consistency – it won’t be as thick as traditional whipped cream, but boy, does it taste good.
- Add a dollop of the whipped cream on top of the pudding and serve.
- Top with almonds or unsweetened coconut if desired.
What do you think?