I’ve had a packet of chia seeds sitting in my ‘healthy food cupboard’ for months, and apart from featuring in my chia seed jam recipe, they haven’t gotten much use. But today is their time to shine: chia seeds take centre stage in my coffee chia pudding, and trust me, you’re gonna love this recipe!
The easiest way to make chia pudding
If you’ve ever tried to make chia pudding before, you’ll know that it can be messy business. My favourite way to tackle this? Make your chia pudding in a jar!
Simply add all of the ingredients to a large jar and give it a good shake. How easy is that? No spoons, no forks, no mess.
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 fresh berries and hemp seeds!
FAQ
You can swap date sugar for equal quantities of coconut sugar or maple syrup.
Of course! Simply swap out the coffee granules + hot water for 1 shot freshly brewed espresso.
I highly recommend using tinned coconut milk in this recipe for a creamy texture, but feel free to substitute your favourite plant-based milk instead!
I hope you enjoy this recipe! If you make it, please leave a rating + review below and share your photos on Instagram tagging #shivanilovesfood!
More healthy vegan treats to try:
Coffee Chia Pudding
Leave a Review Print RecipeIngredients
- 2 tbsp Date Sugar or coconut sugar
- 2 tsp Instant Coffee Granules or 1 shot freshly brewed espresso
- 4 tbsp Hot Water omit if using espresso
- 1.5 tsp Maca Powder optional
- 7 oz/ 200 ml Canned Full-Fat Coconut Milk or your favourite plant-based milk
- ¼ cup/ 50 grams Chia Seeds
Instructions
- 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.
Notes
- Leftovers can be stored in the fridge and enjoyed the next day.
These look so good, and perfect for breakfast! Can’t wait to make them.
Thank you for the kind words Michelle! I hope you enjoy them x
One of my favourite desserts!! Thanks for sharing this. I’ve passed the recipe along to others.
So happy you like it!
what a perfect healthy breakfast. you know i’ve never tried chia seeds before? I def want to give this a shot!
Whaaaat?! You’d love them! I hope you like this recipe Danielle 🙂
These chia puddings sound amazing. I’d definitely add the maca!
Maca is so underrated! I used to think the flavour was kinda odd but now I love it!
Ohhhh my goodness! This sounds amazing and I have all the ingredients. Making this ASAP!
Hehe I love it when that happens! Enjoy x
This is so delicious and definitely worth the wait! It’s like having dessert for breakfast which is always a winning idea in my book!
Thank you so much for the lovely words Demeter! Hope you had a great weekend x
Absolutely excellent! This has been my go to chia pudding recipe for the last 5 months — with a few mods depending on what’s in my kitchen. I use instant espresso because that’s what I keep on hand. And I use half coconut milk and half oat milk. And I swap out whatever sweetener I have — brown sugar, white sugar, stevia, maple butter, etc. The first nut-free (excluding coconut) chia pudding I’ve loved. Thank you!
CJ – this made my day! So glad you’re a fan of my chia pudding recipe 🙂