This easy Almond Joy Overnight Chia Pudding recipe is inspired by my love for candy bar, Almond Joy! This chia pudding tastes just like the sweet treat as it’s made with chocolate, coconut milk, and almonds.
Mix chia seeds, maple syrup, vanilla, and coconut milk in a bowl. Cover the bowl with plastic food wrap and leave at room temperature to thicken, for about 15-20 minutes.
Once it has thickened, stir together again, and add a little bit more milk if desired. Add cocoa powder and stir again.
Top with coconut shavings, sliced almonds and mini chocolate chips.
Store chia pudding refrigerated in an airtight container or in a bowl covered with plastic wrap. Store without toppings for about 1 week. If stored with toppings consume over 2 days.
To make layering effect of chocolate and plain pudding simply divide the pudding in two portions once it has thickened. Add cocoa to one half and leave the other half plain. Place in a jar by layering with nuts, almonds, chocolate chia layer and plain chia layers.
Make sure to break apart any clumps in your chia pudding before transferring it to the fridge. You want the chia seeds to be able to absorb the liquid.
Don’t have maple syrup? Feel free to swap for honey.
Chia seeds don’t have any taste to them on their own and take on the flavor of the liquid it is in. In this case, your chia pudding will taste like coconut thanks to the coconut milk.
If you don’t have coconut milk, you can use almond milk but the taste won’t be super similar to Almond Joy.
While you can purchase pre-sliced almonds, you can also roughly chop your own if you prefer.
I suggest using real vanilla extract and not artificial since you aren’t cooking this recipe and you’ll taste the extract.
You can easily scale this recipe up to multiple servings.