Chocolate Almond Berry Protein Chia (Printable)

Silky chocolate chia cream meets juicy berries and toasted almonds in this protein-rich layered creation.

# List of ingredients:

→ Chia Cream Base

01 - 1/3 cup chia seeds
02 - 2 cups unsweetened almond milk
03 - 2 tbsp unsweetened cocoa powder
04 - 2 tbsp maple syrup or honey
05 - 1 tsp vanilla extract
06 - Pinch of sea salt
07 - 1 scoop (about 1 oz) vanilla or chocolate protein powder

→ Berry Layer

08 - 1 cup fresh mixed berries (strawberries, blueberries, raspberries)
09 - 1 tsp lemon juice
10 - 1 tbsp maple syrup or honey

→ Almond Topping

11 - 1/4 cup sliced almonds, toasted
12 - 1 tbsp dark chocolate shavings (optional)

# Steps:

01 - In a medium bowl, whisk together chia seeds, almond milk, cocoa powder, maple syrup, vanilla extract, sea salt, and protein powder until well combined and smooth.
02 - Cover and refrigerate for at least 2 hours (or overnight), stirring once after 30 minutes to prevent clumping.
03 - In a small bowl, gently toss the berries with lemon juice and maple syrup. Set aside.
04 - When the chia cream is thickened, give it a good stir. Divide the cream into 4 serving glasses or bowls.
05 - Spoon the berry mixture evenly over each portion.
06 - Sprinkle with toasted sliced almonds and, if desired, finish with dark chocolate shavings. Serve immediately or refrigerate until ready to enjoy.

# Expert Advice:

01 -
  • The texture transforms from loose pudding to this impossibly creamy mousse-like consistency that feels like dessert but powers you through a morning workout
  • Once you master the base, you can swap ingredients endlessly—coconut milk, different berries, whatever feels right that day
02 -
  • If you skip the stir after thirty minutes, you will end up with a solid chia disk at the bottom of your bowl and I will not fix it for you
  • Coconut milk makes it absurdly creamy but also much richer—great for dessert, maybe too heavy for breakfast
03 -
  • Sift your cocoa powder into the mixture instead of dumping it in—prevents those stubborn lumps that never dissolve
  • Let the toasted almonds cool completely before sprinkling, or they will slightly melt into the cream layer

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