Almond Joy Chia Smoothies

Almond Joy Smoothie5 The Curvy Carrot

Smoothie time.

I have recently fallen in love with a chocolate almond milk-it’s like a secret treat in my fridge.  I’ve been eating it with cereal, in oatmeal, or even just plain (I never was a big milk drinker, even as a kid, so, for me, a whole glass of this stuff is a big deal.)  It’s also an incredibly good post-workout fuel.

Anyways, since I had some extra coconut flakes on hand from making these cupcakes recently, I figured I would try to come up with another breakfast smoothie recipe.  Inspired by one of my all-time favorite smoothie recipes ever, I decided to use some silken tofu as the base (Please don’t shy away from tofu.  I know it’s kind of icky looking and feeling, but if it’s prepared well, it’s really fantastic.)  Plus, knowing that I wanted a thicker, creamier texture, I figured adding the tofu might help.  And, of course, I added in some chia seeds….because smoothies are pretty much a perfect vessel (see here or here) for getting these little nutritional powerhouses in my system (otherwise, they just sit in my pantry, untouched.)  As a side note, though, if you’re not familiar with using the chia seeds, they will thicken relatively quickly and form almost a pudding-like consistency of whatever liquid you put them in.  So, if you don’t plan on drinking the smoothies right away, I would hold off on putting them in until you are ready.  I also used a sweetened chocolate almond milk and an unsweetened coconut milk beverage, so you can play around with the sweetness component here as well.

I played with this recipe and adjusted everything to taste as I went along.  Now, some people might have textural issues, but I actually like my smoothies to be thick and kind of chunky, in a way.  So I added in some toasted almonds and flaked coconut to the liquid base before I blended it-I personally really liked the addition of those things here, but I realize it’s not for everyone.  For a vegan version, substitute a vegan-friendly protein powder.

Otherwise, sit back, relax, and enjoy your dessert-like chocolate drink.


 Almond Joy Smoothie2 The Curvy Carrot


Almond Joy Chia Smoothies

Servings: 2



1/2 cup silken tofu

3/4 cup sweetened chocolate almond milk (I used Almond Breeze.)

3/4 cup unsweetened coconut milk beverage (I used So Delicious Dairy Free)

1 scoop (1-2 tablespoons) vanilla protein powder (I used whey protein.)

1 tablespoon cocoa powder

1-2 tablespoons chia seeds, depending on your desired thickness/consistency

2 tablespoons toasted sliced almonds

1/2 cup unsweetened flaked coconut

For the topping:  toasted almonds, coconut, and bittersweet chocolate shavings


Almond Joy Smoothie4 The Curvy Carrot


1. In a blender, combine all of the ingredients.  Blend until smooth.  Enjoy.


Source:  A Curvy Carrot original.

April 24, 2014 - 6:21 am

Lily (A Rhubarb Rhapsody) - They look so decadent, you’d never think something so delicious could be so healthy!

April 25, 2014 - 1:07 am

65 Healthy Vegetarian Snack Ideas - […] Almond Joy Chia Smoothie – The Curvy Carrot […]

April 25, 2014 - 4:32 am

Jo from yummyvege - They look delicious!

April 25, 2014 - 9:40 am

Helen @ Scrummy Lane - I’m not particularly a smoothie-lover, but what I do love is the idea of letting this get all thick from the chia seeds and eating it like a pudding (haven’t tried using chia seeds yet but really got to!) Great idea to use choccy almond milk in something like this, too.

April 28, 2014 - 6:41 pm

Annie - These look fab! I have been wanting to make a smoothie with similar flavors but now I may just have to try this one instead!

April 29, 2014 - 10:33 am

Joanne - As a fellow almond milk obsessed gal, I am so excited for these! I recently bought excess dried coconut for a recipe that didn’t end up working out and need some way to use it up…foresee many of these in my future!