Coffee And Chocolate Chia seed Pudding Recipe (Easy, Healthy, Delicious)
I created this coffee chocolate chia pudding as a healthy pick-me-up for busy days. It’s packed with energy but won’t give you caffeine jitters or a sugar crash. I hope you love it as much as I do!Let me know in the comments how you enjoy it! 🌟
6 people
Calories: 120kcal
Ingredients
- 1½ cup almond milk
- 1/4 cup strong coffee or 1 tablespoon instant espresso
- 3 tablespoons cocoa powder
- 1/4 cup Maple syrup
- 1/2 cup chia seeds
For serving
- whipped coconut cream
- yogurt
- cocoa powder
Instructions
- In a blender, combine the plant-based milk, coffee, cocoa powder, and maple syrup. Blend until smooth. Taste and adjust sweetness if needed before moving to the next step.
- Pour the chia seeds into a medium-sized bowl or jar. Slowly pour the blended coffee-chocolate mixture over the chia seeds, stirring continuously to prevent lumps.
- Transfer the mixture into individual jars (like Mason or Weck jars) or keep it in one large container. Cover and refrigerate for at least 3 hours or overnight to allow the chia seeds to fully absorb the liquid and thicken.
- Once set, stir again to ensure even consistency. Serve chilled with whipped coconut cream or vegan yogurt, and finish with a sprinkle of cocoa powder, cinnamon, or grated chocolate.
Notes
How to Store Chia Seed Pudding
This chocolate coffee chia pudding is perfect for meal prep! Here’s how to store it:- Refrigeration: Store in an airtight container for up to 5 days.
- Prevent sogginess: Add toppings like fruit or nuts just before serving.
- Make it portable: Keep it in Mason jars for an easy grab-and-go breakfast!
Nutrition
Serving: 1serving | Calories: 120kcal | Carbohydrates: 17g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Sodium: 87mg | Potassium: 137mg | Fiber: 6g | Sugar: 8g | Vitamin A: 8IU | Vitamin C: 0.2mg | Calcium: 182mg | Iron: 1mg