4 servings
3/4 cup brewed coffee
1 cup dairy-free milk (plain, unsweetened // 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
Dusting of cinnamon
Brew coffee, and set side 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 with a dusting of cinnamon. Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.
Calories: 169