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.