Laced with coffee and chocolate, this Mocha Chia Pudding can be a decadent breakfast or mid-day treat. Just combine all the ingredients, refrigerate for at least an hour or overnight, and inhale.
Chia seeds are one of my favorite superfoods. Not only are they easy to incorporate into your diet, they’re also loaded with dietary fiber, healthy fats, and plant-based protein.
Mocha chia pudding ingredients:
- Chia seeds: There’s a reason why chia seeds have become so popular over the years. Just a one ounce serving (2 tbsp) of chia seeds can provide about 10 grams of fiber, 4 grams of protein, 23% of the DV (daily value) for magnesium and 14% of the DV for calcium! (source)
- Cocoa powder: Cocoa powder adds a subtle, chocolatey taste to this chia pudding, and it contains several health benefits as well! Cocoa powder is rich in polyphenols, which aid in reducing inflammation, lowering blood pressure, and improving blood flow and cholesterol. (source)
- Coffee: Ah, coffee. Whether it’s in a travel mug or infused in your breakfast, we can’t imagine a day without it. So if you happen to have any coffee left in your coffee pot, use it to make this Chia Pudding!
- Plant milk: Any kind of milk can be used to make this chia pudding. My go to is almond milk!
- Maple syrup: Maple syrup is refined-sugar free and adds a touch of earthy sweetness to the pudding. And I’m talking about the real stuff, not Aunt Jemima. However, if you’re avoiding sugar altogether, you can just skip the maple syrup!
- Vanilla extract: Vanilla extract is used to enhance all the other flavors in the recipe. Without it, the chia pudding may taste flat, aka boring.
This recipe is so simple, requiring only 6 ingredients and less than 5 minutes of prep time! What are you waiting for!?
Mocha Chia Pudding
Laced with coffee and chocolate, this Mocha Chia Pudding can be a decadent breakfast or mid-day treat. Just combine all the ingredients, refrigerate for at least an hour or overnight, and inhale.
Servings: 2
Ingredients
- 1 tbsp cocoa powder
- 1-2 tbsp maple syrup, depending on your level of sweetness
- 1/2 tsp vanilla extract
- 1/2 cup plant milk
- 1/2 cup brewed coffee, chilled
- 1/4 cup chia seeds
Instructions
- To a bowl, add cocoa powder, maple syrup, and vanilla. Whisk to combine. Stir in the plant milk, coffee, and chia seeds. Transfer to a jar or any sealed container.
- Refrigerate for at least one hour or overnight.
- Serve with desired toppings, such as fruit, coconut whipped cream, or almond butter.
Notes
Chia pudding can be made up to 5 days ahead of time.
If you’re not a fan of the texture of chia seeds, place the mixture in a blender when ready to eat! The chia seeds will completely break down and you’re left with a creamy, pudding-like consistency.
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