Almond Joy Chia Pudding

Chocolate, almonds, and coconut come together deliciously in this Almond Joy Chia Pudding, which is perfect for both breakfast and dessert!

Getting back to normal

It’s been over a month since my surgery, but I’m still feeling some of its effects, like making weird mistakes, experiencing fatigue and low energy, and having digestive problems. Apparently, anesthesia puts the entire body to sleep, including the digestive system. My system didn’t want to wake back up, which is why I ended up in the hospital for longer than originally anticipated. My digestion is still not up to speed, so to speak, but I’ve ditched the medicines the doctors gave me in favor of more natural approaches. One of the things I’ve been trying is chia pudding, which is much, much tastier than the doctor recommended milk of magnesia.

Almond Joy Chia Pudding

Because of the combination of almonds and shredded coconut, this pudding had me singing, “sometimes you feel like a nut, sometimes you don’t”, like in the old candy bar commercials, so I’ve decided to call it “Almond Joy.” I like making it in the evening right before going to bed and having it the morning for breakfast.

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Almond Joy Chia Pudding

Yields 2 servings

Author Dianne Wenz

Ingredients

• ¼ cup chia seeds
• 1 cup non-dairy milk
• 2 tablespoons raw cacao powder
• 2 tablespoons slivered almonds
• 2 tablespoons shredded unsweetened coconut
• 2 tablespoons agave nectar or maple syrup
• ½ teaspoon almond extract

Instructions

1. Mix all of the ingredients together in a bowl or mason jar. Cover and store in the fridge for at least two hours before serving.

Recipe Notes

If you’re not feeling like a nut, omit the almonds and use coconut or vanilla extract instead of almond extract.

If you enjoyed this Almond Joy Chia Pudding, you may also like:

• Blueberries and Cream Chia Pudding
• Avocado Chocolate Mousse
• Chocolate Almond Date Truffles
• Cherry Almond Smoothie Bowl

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