For those days when you’re needing an extra skip in your step, try this Mocha Chia Pudding! It’s a rich, creamy, chocolaty, energizing, fiber-packed breakfast or snack.
It’s also easy to make with just 1 bowl, 7 ingredients, and 5 minutes hands-on prep time required! We think it’ll become a new grab-and-go, meal prep-friendly staple in your kitchen. Get your coffee brewing, let’s make chia pudding!
After brewing your coffee using your preferred method (we like cold brew or pour-over) and letting it cool slightly, it’s mocha chia pudding time!
You’ll need your mocha staples including coffee, cocoa powder (for chocolate flavor), sweetener (we like maple syrup), and your milk of choice (we like a combination of almond + coconut milk). Vanilla extract and a pinch of sea salt further enhance the flavor.
Simply whisk everything together until you’ve got your “mocha”! Then you’re ready to turn it into chia pudding by adding the fiber- and nutrient-rich chia seeds.
As it sits, the chia seeds will thicken the mixture. It’s best to give it an extra stir after about 15 minutes to break up any stubborn clumps of chia seeds. In an hour (or less), snack time is on!
We think you’re going to LOVE this chia pudding! It’s:
Creamy
Rich
Chocolaty
Coffee-infused
Lightly sweetened
Make-ahead friendly
& Packed with fiber (8+ grams per serving)!
Enjoy your mocha chia pudding on its own or top with coconut whipped cream, cinnamon, and cocoa powder (or shaved dark chocolate) for extra decadence!
More Recipes for Mocha Lovers
- Vegan Jamocha Shake (Maple-Sweetened!)
- Creamy Mayan Mocha (Caffeine-Free Option!)
- Coffee Chocolate Nice Cream
- Cold Brew Caramel Frappuccino
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Creamy Mocha Chia Pudding
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
- Coconut whipped cream
- Dusting of cocoa powder (or grated dark chocolate)
- Dusting of cinnamon
Instructions
- 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
*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.
Derek says
I also found that 1/2 cup of chia seeds wasn’t enough, even after stirring at 15 minutes, but the seeds were a few years old (the end of a bulk purchase), so maybe that explains it. Oh, and I used 2% cow’s milk, so that could be a factor too.
Otherwise, I liked the level of mochaness, and I’ll try it again, especially because the prep time is definitely less than 50 minutes (maybe that’s a typo?)
Thank you for sharing your experience, Derek! We think the old chia seeds could be the cause, or you just need to give it longer than 15 minutes to thicken. We just retested the recipe and it thickened beautifully by the 45-minute mark! The prep time includes letting it thicken in the fridge :)
Derek says
Update: I tried it again with a new bag of chia seeds, and it worked great and tasted great. And given how well it set the second time, I’m thinking that I used the wrong measuring cup the first time so accidentally didn’t use enough chia.
Also, I skipped the “let the coffee cool” step by dissolving instant coffee in cold water
Thanks so much for the update, Derek! We’re so glad it worked the second time around!
Guest2345 says
I suspected the proportions were off and found I was correct. It took a LOT more chia seeds than in the recipe to set with this large amount of liquid. (It hadn’t set hours later, so I just dumped more chia into the mix until it looked right and let it sit from there, so I don’t have a measurement to correct to.) Taste is fine, but may be better either without the coffee (and back to the stated seed amount to start), or with double-strength. The coffee flavor is more of an afterthought, so if you like a stronger coffee flavor you will need to improvise. (Use decaf!)
Bummer! Sorry to hear this one didn’t thicken properly for you! Is it possible the chia seeds you used were older and not absorbing the liquid as well? Also, did you make sure to stir after about 15 minutes? Sometimes that’s all that’s needs to get the chia seeds to absorb the remaining liquid. The liquid to chia seed ratio here isn’t quite as thick as some of our other chia puddings, but it’s still thicker than most chia pudding recipes out there!
Lisa Martin says
This is a delicious variation on one of my favourite plant based desserts!
So easy and so yummy.
I find that unless cocoa powder is heated, it can taste kind of powdery. I added the cocoa to my hot brewed coffee, mixed well, and allowed it to cool.
We’re so glad you enjoy it, Lisa! That’s a great idea to add the cocoa powder to the hot coffee. Thank you for sharing! xo
Anastasia says
Oh I would love to make it I just have one question can I after making it blend it so that it has a smooth texture or it won’t work? The rest of my household hates chia seeds but perhaps this way they could eat it without complaints?
Hi Anastasia, yes, you can blend it! It still won’t the texture of a more classic creamy pudding, but perhaps your household will enjoy it more?
Leanne says
I have plain chia pudding (made with almond or oat milk — I’m dairy allergic) on my breakfast fruit every morning and love it. I can’t wait to try this as a refreshing after dinner desert instead of sorbet or plain fruit.
Thanks for all your great dairy-free recipes. You are my go-to site!
Aw, thank you so much for letting us know, Leanne! We’re so glad you enjoy our recipes and we’re excited for you to try this one!
Alexa says
Would I be able to replace the milk with blended cottage cheese to increase the protein?
That could work! If it’s too thick, you can then add a little milk of choice.
Shanna says
Thank you for that excellent idea! This recipe looks great and I’m going to try it as is and with that substitution too!