Coffee Chia Pudding (vegan)
Now, I know I’m pretty late to the chia pudding party. I’ve had a packet of chia seeds sitting in my ‘healthy food cupboard’ for months, and apart from featuring in this chia jam recipe, they haven’t gotten much use. Poor little things.
But today is their time to shine. Chia seeds take centre stage in my coffee chia pudding recipe, and trust me, you’ll be giving them a standing ovation.
What ingredients do I need to make coffee chia pudding?
Guys, you only need 5 ingredients to make this recipe! Plus a little water, but water doesn’t count, right? Here’s what you will need:
- Date sugar. Because tasty treats begin with a little sugar! You could sub coconut sugar if that’s what you have on hand, or even replace the date sugar with maple syrup.
- Instant coffee granules. Which makes this recipe SO EASY. You could sub freshly brewed espresso for the coffee + water if you wish, though.
- Maca Powder. The flavour of maca with date sugar provides subtle caramel tones to this coffee chia pudding, which are totally addictive.
- Coconut Milk. I used canned coconut milk to make this chia pudding super thick and creamy. If you are making this for a dessert, I would definitely recommend taking this route – the result is rather luxurious! If you are making this for breakfast, however, or would prefer a lighter option, you can sub non-dairy milk.
- Chia seeds. You most definitely require chia seeds for this recipe! Chia seeds create a gel called mucilage in the presence of liquid, which is what makes chia pudding so thick and moreish. Combine that with the coffee/caramel flavours, and you’ve got a recipe for success.
How to make coffee chia pudding:
Honestly, I think this is one of my funnest recipes ever to make. Why? Because it’s made in a jar! Make sure you use a jar at least 500ml large, and that it has a tight screw lid. All you have to do is add the ingredients to the jar, and shake them up! How much fun is that? No spoons, no forks, no mess. And believe me, those little chia seeds can get everywhere if you’re not careful.
Then you’ll need to refrigerate the chia pudding to allow the chia seeds to thicken up. They’ll need at least 30 minutes for this (just enough time for a little netflix!) Once thick and creamy, you can decant the chia pudding into your favourite serving glasses/jars, and top with raspberries + hemp seeds. Then consume it all in about 0.5 seconds and make some more. Then repeat.
More healthy vegan treats to try:
Coffee Chia Pudding
- 2 tablespoons Date Sugar or coconut sugar
- 2 teaspoons Instant Coffee Granules
- 4 tablespoons Hot Water
- 1.5 teaspoons Maca Powder optional
- 200 ml Coconut Milk from a can
- 50 g Chia Seeds
- To a 500ml jar, add the date sugar, instant coffee, hot water, and maca powder. Firmly screw on the lid and shake well to combine. If there are any lumps of maca powder, you can use a whisk to break them up.
- Add the coconut milk to the jar. Screw on the lid and shake well to combine.
- Add the chia seeds. Screw on the lid and shake again for 30-60 seconds, until chia seeds no longer settle at the bottom of the jar.
- Transfer the jar to the fridge for at least 30 minutes, to allow the chia cells to form a thick gel.
- Transfer to your serving glasses, and serve with raspberries and chia seeds.
- Leftovers can be stored in the fridge and enjoyed the next day.
- For a lighter option, you can use non-dairy milk rather than canned coconut milk.