Chia pudding made with layers of chocolate, coconut and caramel from the beloved flavors of the popular Samoas Girl Scout cookies.
I am a big fan of any breakfast that tastes like dessert, especially when it’s secretly healthy.
Chia pudding makes the perfect breakfast when you are trying to stay fit plus it’s super easy to customize with your favorite flavors.
You can make it the night before for a decadent breakfast or mix up a batch in the morning to enjoy later on in the day.
I made these Samoa Chia Seed Pudding Parfaits back in February when I was on my Girl Scout cookie kick. It has all the delicious flavors of my favorite Samoas cookies without the added guilt.
The bottom layer is made by mixing in dark melted chocolate to the chia seed pudding, another chocolate pudding layer made with unsweetened cocoa powder, then a mixture of toasted coconut, drizzled caramel, melted chocolate and a handful of chocolate chips for good measure.
You can also choose to make the chia pudding with just one chocolate layer of your choice like I did in the picture below. The different layers just make it so darn pretty and fun though 🙂
These little cups of indulgence will have you thinking you’re cheating on your healthy breakfast when in fact chia seeds are gluten free, rich in antioxidants, and contain a generous dose of calcium, iron, minerals and vitamins.
It’s also really easy to whip up that you can even have the husband and kiddos make this for you as a healthier Mother’s Day breakfast.
Full of flavor and lots of nutrition — this is one breakfast you can feel good about indulging in!
- 1/3 cup chia seeds
- 1-1/4 cups coconut milk or milk of your choice
- 2-3 Tablespoons maple syrup or your favorite sweetener
- 1 Tablespoon melted dark chocolate or unsweetened dark cocoa powder
- 1 tablespoon unsweetened cocoa powder or cacao powder
- 1/2 cup unsweetened shredded toasted coconut
- caramel sauce or melted soft caramel candies
- melted chocolate
- handful of your favorite chocolate chips optional
- Combine the chia seeds, coconut milk and maple syrup in a mixing bowl or storage container that has a lid. Stir well until combined.
*For one single chocolate layer, stir in 1-1/2 - 2 tablespoons of cocoa/cacao powder of your choice and mix well.
*For two separate chocolate layers, divide the pudding equally into two mason jars. Stir in the melted dark chocolate into one mason jar and the unsweetened cocoa powder into the other. Mix well until thoroughly combined.
Let rest covered in the fridge overnight or at least 4 hours or until thickened.
- Remove jars from the fridge and make sure pudding is thick. Give each jar a good stir. Spoon half of the dark chocolate pudding into two jars or glass dishes. Layer with the unsweetened chocolate layer pudding. Top with toasted coconut, melted chocolate, melted caramel and chocolate chips if desired. Serve chilled.
*You can choose to just make one single layer of chocolate chia pudding of your choice. I made mine with both dark chocolate and unsweetened cocoa for aesthetic purposes.
Feel free to adjust the amount of sweetener and milk based on your preference of how sweet and thick you want this.
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