This secretly green almond butter chocolate chia pudding is both decadent and nourishing. It tastes like a rich almond butter cup yet packs a surprising punch of greens thanks to one trusty addition.
This post is sponsored by Kiwami Greens. All thoughts and opinions are my own.
Chia pudding tends to be one of those polarizing, love-it-or-hate-it type dishes. I happen to fall firmly in the love-it camp and could eat the stuff by the bowlful many times each week, so I’m always looking for new ways to jazz it up.
While the fruity chia puddings abound around here, the more decadent, chocolaty chia puddings are few and far between.
Time to change that fact.
This vegan almond butter chocolate chia pudding is rich and dreamy. Although its look and taste is a dead ringer for a chocolate almond butter cup, it packs a surprising punch of greens thanks to the addition of Kiwami Greens.
Kiwami Greens is an Aojiru blend—a traditional Japanese greens blend known for its superior nutritional properties. Young Barley leaves are combined with Ashitaba greens, Matcha, and Sencha to create a smooth, nutrient-dense mixture of greens to conveniently complement daily vegetable intake and promote gut health.
The vibrant green blend comes in individually packaged, powdered form, which makes it perfect for on-the-go add-ins and travel.
From my experience, not all green powders are created equal, and some are downright difficult to stomach in more than minuscule (i.e., 1/4 teaspoon) quantities (I’m looking at you, spirulina… and you too, chlorella). That being said, I’ve been pleasantly surprised how seamlessly, smoothly, and even tastelessly (in a good way) Kiwami Greens blends into smoothies, nice creams, and chia puddings.
If you or your loved ones are finicky about greens or you’re simply looking for an easy way to sneak more green goodness into your days, Kiwami Greens is definitely worth a look.
To make this vegan almond butter chocolate chia pudding, you’ll start by rounding up your ingredients.
Here’s what you’ll need:
» Unsweetened almond milk (or plant-based milk of choice)
» Chia seeds
» Natural almond butter
» Cacao powder
» Pure maple syrup
» 1–2 packets Kiwami Greens
» Pure vanilla extract or vanilla bean powder
» Pinch sea salt
» Toppings (think coconut flakes, more almond butter, cacao nibs, chopped Medjool dates, strawberries, etc.)
Once you have your chia pudding mise en place, add everything (except the toppings, of course) to a mixing bowl and vigorously whisk together until combined.
Then, chill the chia pudding overnight (or for at least 8 hours). I know, this is truly the only tough part about chia pudding. That wait can be painful, but I promise you’ll be rewarded with plenty of nutty, chocolaty goodness come daybreak.
In the morning, vigorously whisk the pudding to ensure the chia seeds are evenly distributed.
I find this pudding tends to set quite thick, so I usually whisk in an additional 1/4 cup almond milk; however, if yours just so happens to be on the thin side, don’t fret. Simply whisk in another tablespoon or two of chia seeds.
The final step?
Top, top, top away.
My favorite toppings are melted almond butter, cacao nibs, sliced strawberries, chopped dates, and coconut flakes, but you do you.
If you’re feeling nothing more than a little almond butter drizzle, go on with yourself. If you’re feeling all sorts of fancy free and want to add 10+ toppings, go on even more.
Then, grab a spoon and enjoy this tasty vegan almond butter chocolate chia pudding.
Secretly Green Almond Butter Chocolate Chia Pudding
Almond Butter Chocolate Chia Pudding
- 1 1/4 cups unsweetened almond milk*
- 1/4 cup plus 1 tablespoon chia seeds
- 2 tablespoons natural almond butter*
- 2 tablespoons cacao powder
- 3–4 tablespoons pure maple syrup, to taste
- 1–2 packets Kiwami Greens
- 1 teaspoon pure vanilla extract
- 1/8–1/4 teaspoon fine sea salt, to taste
- Coconut flakes
- Almond butter
- Cacao nibs
- Chopped Medjool dates
- Sliced strawberries
For the Almond Butter Chocolate Chia Pudding
- In a large airtight jar or container, vigorously whisk together the almond milk, chia seeds, almond butter, cacao powder, maple syrup, Kiwami Greens, vanilla, and sea salt until thoroughly combined and the chia seeds are distributed throughout the liquid. Refrigerate overnight (or for at least 8 hours) to thicken.
- In the morning, vigorously whisk the chia pudding. If it's too thin, add more chia seeds, 1 tablespoon at a time, to thicken. If it's too thick, add more almond milk, 1 tablespoon at a time, to thin. (I find this particular chia pudding tends to set quite thick, so I usually need to add about 1/4 cup more almond milk in the morning to thin.)
- Divide the chia pudding between two jars or bowls, top as desired, and serve immediately.