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Creamy Mocha Chia Pudding Recipe

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4.1 from 5 reviews

  • Author: Sara
  • Total Time: 50 minutes
  • Yield: 4 servings
  • Diet: Vegan

Description

This Creamy Mocha Chia Pudding is a delightful, dairy-free breakfast or snack option combining rich brewed coffee, cocoa, and the nutritional powerhouse chia seeds. Lightly sweetened with maple syrup and flavored with vanilla and a hint of sea salt, this pudding sets to a luscious, creamy texture that pairs perfectly with coconut whipped cream and a sprinkle of cocoa powder and cinnamon for a mocha-inspired treat.

Ingredients

Liquid Ingredients

  • 3/4 cup brewed coffee
  • 1 cup dairy-free milk
  • 3-5 Tbsp maple syrup
  • 3/4 tsp vanilla extract

Dry Ingredients

  • 2 Tbsp cocoa powder
  • 1 pinch sea salt
  • 1/2 cup chia seeds

Optional Toppings

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

Instructions

  1. Prepare Coffee: Brew 3/4 cup of coffee using your preferred method such as cold brew or pour-over. Allow it to cool to warm or room temperature, or chill if making ahead.
  2. Mix Base Ingredients: In a mixing bowl or container with a lid, combine the dairy-free milk, cooled brewed coffee, 3 tablespoons of maple syrup (adjust later to taste), cocoa powder, vanilla extract, and a pinch of sea salt. Whisk vigorously side to side to blend and break up any cocoa clumps. For stubborn clumps, blend briefly. Taste and add more maple syrup if needed.
  3. Add Chia Seeds: Stir in the chia seeds thoroughly to ensure even distribution. Cover the mixture and refrigerate for 45 to 60 minutes or overnight for best results. Stir again at the 15-minute mark to prevent clumping and promote even thickening.
  4. Check and Adjust Consistency: After chilling, the pudding should be thick and creamy. If it is too thin, add more chia seeds and refrigerate again, or if too thick, stir in extra dairy-free milk to desired consistency.
  5. Serve: Divide the pudding into serving containers. Top with optional coconut whipped cream and dust with cocoa powder and cinnamon as desired. Store leftovers covered in the refrigerator for up to 4-5 days. This pudding is not suitable for freezing.

Notes

  • For best flavor, use freshly brewed coffee that is cooled to room temperature or chilled.
  • Maple syrup quantity can be adjusted based on preferred sweetness level.
  • Stir the pudding after 15 minutes of refrigeration to keep chia seeds from clumping.
  • This recipe is dairy-free and vegan friendly.
  • Leftovers keep well refrigerated for up to 4-5 days but do not freeze.
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Breakfast, Snack
  • Method: No-Cook
  • Cuisine: American

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