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Breakfast recipe · from the recipe book

Mocha Almond Chia Pudding with Strawberries

Silky, coffee-deepened chocolate chia pudding with a creamy yogurt swirl, crunchy chopped almonds and juicy fresh strawberries and blueberries.

Mocha Almond Chia Pudding with Strawberries

Ingredients

  • 2 cups (470 ml)500 gAlmond milk, unsweetened
  • ½ cup (120 ml)120 gBrewed coffeecooled
  • 3 oz80 gChia seeds
  • ¼ cup25 gUnsweetened cocoa powder
  • 3 dates72 gMedjool dates, pittedfinely chopped
  • 2 tbsp32 gAlmond butter, no salt added
  • 1¼ tsp5 gVanilla extract
  • ½ tsp1 gGround cinnamon
  • ⅛ tsp1 gSalt
  • 7 oz200 gPlain Greek yogurt, nonfat
  • 1¼ cups sliced200 gStrawberriessliced
  • ⅔ cup100 gBlueberries
  • 3 tbsp whole28 gAlmondsroughly chopped

Steps

  1. In a large bowl, whisk the unsweetened cocoa powder, ground cinnamon and salt with the cooled brewed coffee until smooth and free of lumps.
  2. Whisk in the almond butter and vanilla extract until creamy, then whisk in the almond milk.
  3. Stir in the chopped dates and the chia seeds until evenly mixed.
  4. Let the mixture stand 10 minutes, then whisk again to break up any clumps of chia.
  5. Cover and chill at least 4 hours or overnight, until thick and spoonable.
  6. Stir the chilled pudding, then divide half of it among 4 glasses.
  7. Spoon half of the Greek yogurt over the pudding in the glasses, then top with the remaining half of the pudding and the remaining half of the Greek yogurt.
  8. Top each glass with the sliced strawberries, blueberries and chopped almonds, and serve cold.

Contains: Milk, Tree nuts.

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Saved in the Every Helping recipe book on October 24, 2026.

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