Mocha Chia Pudding

An easy Mocha Chia Pudding for breakfast or a snack takes only 5 minutes and 5 ingredients to set up! This healthy no-cook recipe is gluten-free, vegan, paleo and very fun.

Course Breakfast

Cuisine American

Keyword mocha dessert, mocha chia pudding

Prep Time 5

Resting Time 2

Total Time 2 5

Servings large serving (or 2 small)

Calories 390kcal

Author Jamie

Ingredients

⅓ cup strong coffee , cooled to room temperature
⅓ cup full fat coconut milk (if solid and separated, warm until liquid and mixed)
3 tablespoons chia seeds
1 Tablespoon cocoa powder
1 Tablespoon maple syrup
Optional: ¼ teaspoon vanilla for a smooth taste

Instructions

Prep: 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. This resting-stirring cycle prevents the chia seeds from clumping.
Rest: Let the mocha chia pudding sit for at least two hours at room temperature or in the refrigerator — I prefer overnight in the refrigerator. Top with fresh fruit and plant-based yogurt if you like. My favorite toppings are fresh raspberries, vanilla coconut yogurt, and chocolate chips.

Notes

Coffee (+ safety) note: 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. Mocha chia pudding is a great way to use leftover coffee.

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

Mixing: 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).

Storage: Store leftover mocha chia pudding in an airtight container in the refrigerator for up to 3 days. I don't recommend meal prepping chia pudding for the full week, but 3 days is great!

Nutrition