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–+ servings

Creamy Mocha Chia Pudding

A rich, creamy, chocolaty mocha chia pudding with just 1 bowl, 7 ingredients, and 5 minutes active prep time required. An energizing + satisfying fiber-rich snack!
Author Minimalist Baker
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Mug of mocha chia pudding topped with coconut whipped cream and shaved dark chocolate
4.34 from 3 votes
Prep Time 50 minutes
Total Time 50 minutes
Servings 4 (~1/2 cup servings)
Course Breakfast, Snack
Cuisine Gluten-Free, Grain-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

  • 3/4 cup brewed coffee
  • 1 cup dairy-free milk (plain, unsweetened // we used half almond milk + half canned light coconut milk // or use other milk of choice — a mix of a richer + a lighter milk is nice)
  • 3-5 Tbsp maple syrup
  • 2 Tbsp cocoa powder
  • 3/4 tsp vanilla extract
  • 1 pinch sea salt
  • 1/2 cup chia seeds

FOR SERVING optional

US Customary - Metric

Instructions

  • If you don't already have brewed coffee, prepare it at this time using your preferred method (we like cold brew or pour-over). Set aside to cool slightly (warm or room temperature are okay, or you can make it ahead and use chilled).
  • To a mixing bowl (or container with a lid), add dairy-free milk, brewed coffee, the lesser amount of maple syrup, cocoa powder, vanilla extract, and sea salt. Whisk vigorously, side to side is best, to combine and break up any clumps of cocoa powder. If there are any stubborn clumps, you can transfer to a blender to fully combine. Taste and adjust, adding more maple syrup for sweetness.
  • Then add the chia seeds and mix until well combined. Cover and refrigerate for 45-60 minutes (or overnight). We recommend stirring again around the 15-minute mark to break up any big clumps. The chia pudding should be very thick and creamy. If it’s not, give it another stir and/or add more chia seeds, stir, and refrigerate for another hour or so. If you prefer a thinner pudding, you can stir in more dairy-free milk.
  • Once pudding has fully set, divide between serving containers and serve with (all optional!) coconut whipped cream and a dusting of cocoa powder and cinnamon. Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.

Notes

*Prep time does not include brewing coffee.
*Nutrition information is a rough estimate calculated with half almond milk and half light canned coconut milk, the lesser amount of maple syrup, and without optional ingredients.

Nutrition (1 of 4 servings)

Serving: 1 (half-cup serving) Calories: 169 Carbohydrates: 21.1 g Protein: 4 g Fat: 8.8 g Saturated Fat: 2.8 g Polyunsaturated Fat: 4.8 g Monounsaturated Fat: 0.8 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 46 mg Potassium: 197 mg Fiber: 8.1 g Sugar: 10 g Vitamin A: 1.5 IU Vitamin C: 0.3 mg Calcium: 200 mg Iron: 3.8 mg