Growing up my favorite candy was Almond Joy. I loved the richness of the chocolate with the creaminess of coconut and a nice crunch from the almond. With those flavors in mind, I made a Chocolate Coconut Almond Chia Pudding Parfait utilizing our Deep 30 Coconut Dream and Double Bonded Dark Chocolate for an added protein boost.
It makes approximately 2 big servings of pudding at around 20 g protein per serving.
And don’t let the “Pudding” in the name scare you off. The whole recipe only uses 1 Tbs of maple syrup and has stevia in it from the protein powders included, so this is a low sugar and healthy, delicious treat!
1 can coconut milk (I prefer Native Forest Organic Coconut Milk for the consistency)
1 Tbs maple syrup
3/4 Tbs cocoa/cacao powder (you kind of have to eye ball it)
2 scoops Double Bonded Protein Dark Chocolate
4 Tbs Deep 30 Coconut Dream
1/4 cup total chia seeds (1/8 cup per flavor)
Finely Shredded coconut (I like the Let’s Do Organic – no sulfites or sugar added)
Semi-sweet chocolate chips or dark chocolate shavings
1.) Pour the can of coconut milk into a bowl, mix in maple syrup, and whisk until smooth.
2.) Divide the mixture in half by measuring out 1/2 cup + 1/3 cup of the coconut milk and put in another bowl. One bowl will be your Coconut flavored layer, one will be your Chocolate flavored layer.
3.) In one of the bowls whisk in the 3/4 Tbs cocoa powder, once about mixed in, then whisk in 2 scoops Double Bonded Chocolate protein. (This takes a bit of whisking!)
4.) In your other bowl with just the coconut milk and maple syrup, whisk in 4 Tbs Deep 30 Coconut Dream. Tip: I had a really hard time whisking in this one, so if you have a blender bottle/shaker cup, pour the coconut milk in there first, then add in the Deep 30 and shake, shake, shake until thoroughly mixed!
5.) Pour your well mixed chocolate and coconut flavored mixtures into appropriate containers to go in the fridge. Then mix in 1/8 cup chia seeds in each flavor mixture. Put in the fridge to set for several hours (or overnight if you want it for breakfast).
6.) Once your mixtures have thickened in the fridge, scoop out some of the chocolate layer into a glass cup, then top with some shredded coconut. Layer in the coconut pudding layer on top and then sprinkle with more coconut and chopped almonds. Finish by topping with the chocolate layer, and then put more shredded coconut, chopped almonds, and either dark chocolate shavings from a bar or semi-sweet chocolate chips to top it all off.
P.S. You can totally just make 1 batch of chocolate pudding or 1 batch of coconut pudding with the entire can of coconut milk and then just layer in more chocolate chips! Just a Double Bonded Chocolate parfait with the toppings layered through out sounds just as good! If you try that, just use 1 1/2 Tbs cocoa powder and 4 total scoops of Double Bonded Chocolate.