Chocolate Coffee Chia Pudding

This creamy, and delicious chocolate coffee chia pudding is made with chia seeds, cacao powder, and coffee. It is vegan and gluten free.

Recipe Source Link:https://www.mygingergarlickitchen.com/chocolate-coffee-chia-pudding/

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RECIPE INGREDIENTS

» For Chocolate Coffee Chia Pudding

• 1/2 cup chia seeds
• 2 cups coconut milk
• 1/4 cup cacao/cocoa powder
• 1 teaspoon instant coffee powder
• 2.5 tablespoons maple syrup
• 1/2 teaspoon vanilla extract
• 1 pinch of salt

» For Toppings

• Sliced bananas
• Sliced strawberries
• Desiccated coconut
• Chopped walnuts
• Chocolate chunks/chips
• Chocolate syrup
• Chia seeds

RECIPE INSTRUCTIONS

» For making Chocolate Coffee Chia Pudding

1. Place the chia seed into a blender and pulse for about 30-40 seconds to form ground chia seeds.
2. Now add 1 cup coconut milk, instant coffee powder, vanilla extract, and maple syrup to the blender.
3. Blend again for about 1 minute or until all the ingredients are incorporated together.
4. Now gradually add about 1 cup of coconut milk.
5. Stir well until everything is well combined.
6. You can enjoy it straight away, or cover the container and refrigerate for 1-2 hours.
7. Into a serving glass/jar add banana slices, 1/2 teaspoon chopped walnut, 1/2 teaspoon desiccated coconut, chocolate chunks, and about 1/4 teaspoon chia seeds.
8. Fill the glass/jar with chocolate coffee chia pudding.
9. Top with sliced bananas, sliced strawberries, desiccated coconut, walnuts, chocolate chips, and chia seeds.
10. Drizzle with chocolate syrup.
11. Enjoy immediately! Chia pudding will stay fresh for up to 3-4 days when stored in an airtight container in the refrigerator.

RECIPE NOTES

1. For this recipe, I have pulsed chia seeds. This is because ground chia seeds give more pudding kinda texture. However, you can also make this chocolate coffee chia pudding without blending it in a blender. Simply throw all the ingredients in a bowl, stir, and let it set.
2. The recipe itself is made for 3 servings, but it can easily be halved, doubled, or tripled for an easy grab-and-go breakfast or healthy snack.
3. Store in individual containers that you can easily grab as you need them. This way you can devour this pudding for a couple of days.
4. I have used creamy and thick coconut milk for this chocolate coffee chia pudding recipe because it gives a nice rich and creamy texture to this pudding. But you can also use light coconut milk for this recipe.
5. I added 2.5 tablespoons of sweetener for about 3 servings of this pudding. Feel free to adjust the amount of sweetener according to your taste buds.