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Secretly Green Almond Butter Chocolate Chia Pudding
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5 from 1 vote

Secretly Green Almond Butter Chocolate Chia Pudding

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. 
Prep Time10 mins
Course: Breakfast, Snack
Cuisine: Gluten-Free, Grain-Free, plant-based, Vegan
Servings: 2


Almond Butter Chocolate Chia Pudding

  • 1 ¼ cups unsweetened almond milk*
  • ¼ 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
  • ⅛–¼ teaspoon fine sea salt, to taste

Topping Ideas

  • 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 ¼ cup more almond milk in the morning to thin.)

To Assemble

  • Divide the chia pudding between two jars or bowls, top as desired, and serve immediately.


*To make this chia pudding nut-free, substitute a nut-free plant-based milk (e.g., soy milk, rice milk, oat milk) for the almond milk and substitute sunflower butter for the almond butter.