I go through phases where I am totally obsessed with chia seeds. Currently this vegan coffee chocolate chia pudding has had a permanent residence in my fridge. I store it in varying sizes of jars, perfect for a grab-and-go afternoon snack. I did a quick Google search to brush up on the health benefits of chia seeds; I know they’re good for me, but can never seem to remember why. Here’s what I found: chia seeds are a great source of antioxidants, omega-3’s, iron, fiber, and protein, to name a few. In other words, this vegan coffee chocolate chia pudding is pretty damn good for you!
I don’t like my vegan coffee chocolate chia pudding overly sweet; I use honey to achieve a mild sweetness, just to balance out the bitterness of the cocoa powder. If coffee isn’t your thing, or you prefer decaf, by all means adjust. You can easily substitute the coffee for more coconut milk. I like topping mine with frozen raspberries and letting them defrost to the ooey-gooey stage, but if you have access to fresh fruit, even better. To make this vegan coffee chocolate chia pudding more dessert-like, I add some grated dark chocolate on top; talk about decadent.
Vegan Coffee Chocolate Chia Pudding
Yields about 4 servings
1 cup freshly brewed coffee
1 cup coconut milk (or milk of your preference)
6 T. chia seeds
2 T. ground flax meal
2 T. honey (or maple syrup for a vegan alternative)
2 T. cocoa powder
1/2 t. vanilla
1. Pour the coffee and milk into a medium sauce pan over low heat. Add in the rest of ingredients and whisky vigorously until the cocoa powder is completely mixed in.
2. Pour into individual jars, cover, and refrigerate for at least one hour. If the pudding is too thick for your liking, add more milk and stir. I like mine thick!
3. Top with fresh fruit or enjoy as is.