Chocolate Chia Seed Pudding with Coffee and Maple Syrup Recipe
A creamy and rich chocolate chia seed pudding made with brewed coffee and plant-based milk, naturally sweetened with maple syrup. This vegan and gluten-free dessert or breakfast option is quick to prepare, requiring minimal ingredients and refrigeration time to set.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: American
- Diet: Vegan, Gluten Free
Ingredients
Dry Ingredients
- 1/4 cup unsweetened cocoa powder
- 1/4 cup chia seeds
- 1 pinch sea salt
Wet Ingredients
- 1/2 cup hot brewed coffee
- 3/4 cup plain, unsweetened soy milk (or any plant-based milk)
- 2 tablespoons maple syrup
Instructions
- Mix Cocoa and Coffee: In a small mixing bowl, whisk together the unsweetened cocoa powder and hot brewed coffee until fully combined and smooth.
- Add Remaining Ingredients: Add the chia seeds, soy milk, maple syrup, and a pinch of sea salt to the cocoa-coffee mixture. Whisk thoroughly to ensure all ingredients are evenly incorporated.
- Refrigerate to Set: Transfer the mixture to the fridge and chill for 1 to 2 hours, or overnight for best results, until the pudding firms up to a creamy, spoonable texture.
- Whisk During Chilling: During the first 5 to 10 minutes of refrigeration, whisk the pudding again to break up any clumps that may form, ensuring a smooth consistency.
Notes
- Use any plant-based milk of your choice for variety, such as almond or oat milk.
- For a sweeter pudding, adjust the maple syrup quantity to taste.
- This pudding can be stored covered in the refrigerator for up to 3 days.
- To make it nut-free and soy-free, opt for coconut or oat milk instead of soy milk.
- Because coffee is used, this recipe contains caffeine; substitute with hot water or decaf coffee for a caffeine-free version.
