Chocolate Mocha Chia Pudding

Chocolate Mocha Chia Pudding! This chia pudding makes a lovely breakfast to start the day, or afternoon snack. Made by mixing chia with almond milk, with cocoa powder and a shot of espresso.

Course Breakfast, Dessert, Snack, Sweets

Cuisine gluten-free, no-bake, raw, refined-sugar free, vegan

Prep Time 5

Cook Time 15

Total Time 40

Servings person

Calories 271kcal

Author Hannah Sunderani

Ingredients

2 tbsp chia seeds
1/2 cup almond milk
1 shot espresso
1 tsp cocoa powder
1 tbsp maple syrup
1/3 cup coconut yogurt
1/4 cup blueberries
1/2 tbsp dark chocolate chips (optional)

US Customary - Metric

Instructions

In a bowl add chia seeds, almond milk, espresso, cocoa powder, and maple syrup. Mix to combine. Cover and chill in fridge overnight, or for at least 15 minutes. Top chia pudding with coconut yogurt, and fresh blueberries, optional to sprinkle with chocolate chips.

Notes

Chia pudding can be made ahead. I like to make mine the night before, and keep in the fridge until breakfast. Chia pudding will keep in fridge, tightly sealed, for up to one week.

Enjoy this chia pudding for breakfast or snack time. Either at home or in a to-go container.

Nutrition