Name: Mocha Chia Pudding
Prep time: 5 min
Total time: 5 min
Yield: 1
Cuisine: American
Ingredients: ⅓ cup strong coffee, cooled; ⅓ cup full fat coconut milk (if solid, warm until liquid); 3 Tablespoons chia seeds; 1 Tablespoon cocoa powder; 1 Tablespoon maple syrup; Optional: ¼ teaspoon vanilla

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This Mocha Chia Pudding is my current afternoon snack obsession! Requiring only 5 easy-to-find ingredient and 5 minutes, this easy no-cook recipe is too perfect to pass up! With 8 grams of protein, it's a healthy breakfast or treat that's vegan, gluten-free, and paleo.

Mocha Chia Pudding with fresh raspberries and vanilla coconut yogurt

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Few ingredients and no-cooking-required makes it the perfect companion for travel, road trips, and busy mornings. Besides, when breakfast and snacks taste like my favorite coffee and chocolate dessert combination, who could say no?

This recipe is an easy adaptation from the classic Chocolate Chia Pudding recipe, and we've grown to love it even more! Whether the morning calls for a quick getaway or a leisurely meal, this fits the bill either way.

We also love it as a pick-me-up snack. The protein, sugar, and caffeine are perfect for a long day of work or when the kids have more energy than you do (proud Auntie right here!).

Whether you choose to enjoy it for breakfast or a snack, you’ll be glad you decided to take my advice and give it a try!

Why you’ll love this Mocha Chia Pudding Recipe:

It's the easiest chocolate and coffee dessert you can make!
Such a comforting flavor for an early or mid-day foodie oasis
It makes a nice thick pudding that won’t spill in your backpack
Perfect for travel and on-the-go!

Mocha Chia Pudding with fresh raspberries and vanilla coconut yogurt topped with chocolate chips and cocoa powder

Two Mocha Chia Pudding jars ready for a special date!

What to know before you start:

Cool your coffee.

To be honest, I haven't tried making it with hot coffee. But I do know that hot liquids with coconut milk can cause it to spoil quickly. And shaking a hot jar of liquid can build up unsafe or unpleasant pressure.

With that in mind, I think it's just best to cool the coffee to room-ish temperature or cooler and play it safe.

Find your own perfect chia pudding consistency.

This recipe makes a nice thick pudding. Add a little more liquid to thin.

Prevent clumps — make sure you shake/stir it well.

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

Tips to make my Mocha Chia Pudding Recipe on the road:

From warm Hawaii campsites to cycling the Pacific Coast and van life, Mocha Chia Pudding is a favorite healthy snack!

Check out my Simple 2-ingredient Chia Seed Pudding Recipe for a list of travel tips.

Hungry for more?

Check out our other Chia Pudding Recipes:

Or Try these awesome gluten-free breakfast recipes:

Or jump to our tasty gluten-free Recipe Index!

Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟 rating in the recipe card or comment field below. Thank you!

Mocha Chia Pudding

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★★★★★

5 from 3 reviews

An easy 5-ingredient & 5 minute Mocha Chia Pudding for breakfast or snack! This easy no-cook recipe is gluten-free, vegan, and paleo.

Author: Jamie -- Vibrantly g-Free
Prep Time: 5
Total Time: 5 minutes
Yield: 1 1x
Category: Breakfast
Method: No cook
Cuisine: American
Diet: Vegan

Ingredients

Scale

⅓ cup strong coffee, cooled
⅓ cup full fat coconut milk (if solid, warm until liquid)
3 Tablespoons chia seeds
1 Tablespoon cocoa powder
1 Tablespoon maple syrup
Optional: ¼ teaspoon vanilla

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Instructions

Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
Let sit for at least two hours — I prefer overnight. Top with fresh fruit and plant-based yogurt if you like. My favorite toppings are fresh raspberries, vanilla coconut yogurt, and chocolate chips!

Notes

Cool your coffee. Hot liquids with coconut milk can cause it to spoil quickly. And shaking a hot jar of liquid can build up unsafe or unpleasant pressure. It's best to cool the coffee to room-ish temperature or cooler and play it safe.