Description
This Mocha Chia Pudding is a delicious and nutritious make-ahead breakfast or snack that combines the rich flavors of coffee and cocoa with the health benefits of chia seeds. Creamy and satisfying, it’s naturally sweetened with maple syrup and coconut milk, making it a perfect vegan and gluten-free treat.
Ingredients
Scale
Chia Pudding
- 1/2 cup chia seeds
- 1 cup full-fat coconut milk
- 1/4 cup unsweetened cocoa powder
- 1 tsp pure vanilla extract
- 1/2 cup brewed coffee, cooled to room temperature
- 2 tbsp maple syrup (adjust to taste)
Instructions
- Prep: Gather all ingredients and ensure the brewed coffee has cooled to room temperature to avoid cooking the chia seeds prematurely.
- Combine Ingredients: In a large bowl, whisk together the chia seeds, coconut milk, cocoa powder, vanilla extract, cooled brewed coffee, and maple syrup until fully combined and smooth.
- Initial Whisk: After letting the mixture sit for 5 minutes, whisk it again thoroughly to break up any chia seed clumps for an even texture.
- Chill: Cover the bowl and refrigerate the mixture for at least 30 minutes or until it thickens to a pudding-like consistency.
- Finish and Serve: Before serving, stir the pudding to smooth it out, then add your favorite toppings such as nuts, berries, or additional cocoa nibs if desired.
Notes
- If you prefer a sweeter pudding, increase the maple syrup to 3 tablespoons.
- Use any type of milk if coconut milk is unavailable, but full-fat milk provides creamier texture.
- Can be prepared the previous night and stored in the fridge for up to 3 days.
- For a caffeine-free version, substitute brewed coffee with brewed chicory or additional coconut milk.
- Stir the pudding occasionally during the chilling phase for smoother texture.
