Print

Creamy Mocha Chia Pudding Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.9 from 14 reviews

This creamy mocha chia pudding is a delightful and healthy breakfast or snack option that combines rich brewed coffee with dairy-free milk, cocoa powder, and chia seeds for a velvety texture. Sweetened naturally with maple syrup and flavored with vanilla and a hint of sea salt, this pudding is topped with coconut whipped cream and a dusting of cocoa and cinnamon for an indulgent yet nutritious treat.

Ingredients

Main Ingredients

  • 3/4 cup brewed coffee
  • 1 cup dairy-free milk
  • 3-5 Tbsp maple syrup
  • 2 Tbsp cocoa powder
  • 3/4 tsp vanilla extract
  • 1 pinch sea salt
  • 1/2 cup chia seeds

Toppings (Optional)

  • Coconut whipped cream
  • Dusting of cocoa powder or grated dark chocolate
  • Dusting of cinnamon

Instructions

  1. Prepare Coffee: If not already brewed, prepare 3/4 cup of coffee using your preferred method such as cold brew or pour-over. Let it cool to warm or room temperature; chilled coffee works as well.
  2. Mix Wet Ingredients: In a mixing bowl or container with a lid, combine 1 cup dairy-free milk, brewed coffee, 3 tablespoons maple syrup (start with the lesser amount), 2 tablespoons cocoa powder, 3/4 teaspoon vanilla extract, and a pinch of sea salt. Whisk vigorously side to side to break up cocoa clumps. Use a blender if needed for a smooth mix. Taste and add more maple syrup if desired.
  3. Add Chia Seeds: Stir in 1/2 cup chia seeds thoroughly until well combined. Cover and refrigerate for 45-60 minutes or overnight. Stir again about 15 minutes after refrigeration to break up any clumps.
  4. Check Consistency: After chilling, the pudding should be thick and creamy. If too thin, stir in additional chia seeds and refrigerate longer. For thinner pudding, stir in more dairy-free milk to reach desired consistency.
  5. Serve and Garnish: Divide pudding evenly into serving containers. Top with coconut whipped cream and dust with cocoa powder or grated dark chocolate and a sprinkle of cinnamon as desired. Store leftovers covered in the fridge for up to 4-5 days; not suitable for freezing.

Notes

  • Using cold brew coffee will enhance the mocha flavor and keep the pudding smoother.
  • Adjust maple syrup to taste depending on desired sweetness.
  • Stirring midway through chilling helps prevent chia seed clumps.
  • This pudding is dairy-free when made with plant-based milk and topped with coconut whipped cream.
  • Not freezer-friendly; best enjoyed fresh within a few days.
  • For a stronger chocolate flavor, use high-quality cocoa powder or add grated dark chocolate as topping.

Find it online: https://simpleplatter.com/creamy-mocha-chia-pudding-recipe/