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Espresso Mocha Chia Seed Pudding

A rich, caffeinated, and healthy overnight pudding featuring chia seeds, dark cocoa, and bold espresso.
Print Recipe
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 4 hours 10 minutes
Servings: 2 jars
Course: Breakfast, Dessert
Cuisine: American, Healthy
Calories: 185
Ingredients Equipment Method Notes

Ingredients
  

Pudding Base
  • 0.25 cup chia seeds black or white
  • 1 cup almond milk unsweetened
  • 2 shots espresso chilled
  • 2 tbsp maple syrup
  • 1 tbsp cocoa powder unsweetened
  • 0.5 tsp vanilla extract
  • 1 pinch sea salt
Toppings
  • 2 tbsp dark chocolate chunks chopped
  • 1 tsp cocoa powder for dusting

Equipment

  • Glass Mason Jars
  • Whisk
  • Mixing Bowl

Method
 

  1. Whisk almond milk, chilled espresso, maple syrup, cocoa powder, vanilla, and salt in a bowl until smooth.
  2. Stir in the chia seeds thoroughly to ensure no clumps remain.
  3. Let the mixture rest for 10 minutes at room temperature, then stir one more time.
  4. Divide the mixture into two glass jars and seal with lids.
  5. Refrigerate for at least 4 hours or overnight until a thick pudding consistency is achieved.
  6. Before serving, top with dark chocolate chunks and a dusting of cocoa powder.

Notes

Use decaf espresso if you are sensitive to caffeine in the evening. Store in the fridge for up to 5 days.