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Chia Icebox Cake

This no-bake icebox cake layers protein and fiber-packed chocolate chia pudding with graham crackers, topped with Greek yogurt for a healthy and delicious summer treat!
Prep Time 20 minutes
Cook Time 3 hours
Total Time 3 hours 20 minutes
Servings 16 squares

Ingredients

  • For the pudding:
  • ½ cup chia seeds
  • 2 cups almond milk
  • 1 teaspoon vanilla
  • 3 tablespoons maple syrup
  • 3 tablespoons cocoa powder or raw cacao powder if you have it

  • For assembling the cake:
  • 1 box graham crackers you will need about 2/3 of the box

  • For the frosting:
  • 1 cup Greek yogurt I used Chobani plain 2%
  • 2 tablespoons maple syrup
  • 1 teaspoon vanilla

Instructions

  • Whisk together chia seeds through cocoa powder until smooth. Refrigerate for at least 2 hours. Transfer to a blender and blend until smooth.
  • Line an 8x8 pan with one sheet of plastic wrap large enough so that the ends can be folded over the top of the pan (smooth out as many wrinkles as possible so they don’t get stuck in between cake layers).
  • Cover the bottom with one layer of graham cracker sheets, breaking the sheets if necessary to get a flat layer. Spread a thin layer of pudding over the sheets—about ½ to ¾ cup. Repeat layering until pudding is gone, ending with a layer of graham crackers. Freeze for at least two hours.
  • Once frozen, unmold the cake by gently overturning the pan over a cutting board or serving plate and removing the plastic wrap.
  • Combine the Greek yogurt with vanilla and maple syrup--consistency will be pourable. I sort of poured most of it on top and let it drape over the sides, using a spatula to spread it around more evenly. Top with fresh cut fruit, sprinkles, shaved chocolate, etc. and freeze for an additional 25-40 minutes, or until yogurt hardens.
  • Slice and serve!
  • Store in the freezer (yogurt may get soft in the fridge). Thaw at room temperature for 5-10 minutes before serving.

Notes

I originally used 1.5 cups of almond milk in the chia pudding, but I would suggest using 2 cups (as written) purely for more volume since I think thicker layers of pudding could only benefit this cake.
I also found myself wishing for more frosting. Next time around, I might try doubling the "frosting" recipe and layering that inside the cake alongside the chia pudding.
Adapted from here

Did you try this recipe?

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