Creamy Mocha Chia Pudding

If you’re a coffee lover who also enjoys healthy treats, this Creamy Mocha Chia Pudding is about to become your new obsession. It’s rich, chocolatey, and gives just the right kick of coffee flavor—perfect for a wholesome breakfast, satisfying snack, or guilt-free dessert.

This recipe was born on a rainy afternoon when I was craving something chocolatey and energizing, but also light and nourishing.

With just a few staple ingredients in my pantry—chia seeds, cocoa powder, and a fresh pot of brewed coffee—I experimented and discovered the perfect balance between dessert and superfood.

Since then, it’s been one of my favorite go-to recipes, especially on busy mornings or when I need a quick mood boost.

Why you’ll love this

1. No cook and minimal prep – Just mix, chill, and enjoy.
2. Naturally gluten-free and dairy-free – Suitable for various dietary needs.
3. Energizing yet wholesome – Combines the boost of coffee with the benefits of chia seeds.
4. Perfect make-ahead breakfast or snack – Stays fresh for up to 5 days in the fridge.

Prep Time: 5 minutes
Cook Time: 0 minutes
Total Time: 2 hours (chilling)
Cuisines: American, Healthy Fusion
Servings: 2
Estimated Cost: $3 – $4

Equipment:

• Mixing bowl
• Whisk or spoon
• Measuring cups and spoons
• Mason jars or glass containers

Ingredients

• 2 tablespoons chia seeds
• ¾ cup unsweetened almond milk (or any milk)
• ¼ cup strong brewed coffee (cooled)
• 1 tablespoon unsweetened cocoa powder
• 1–2 tablespoons maple syrup or honey (to taste)
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional toppings: shaved dark chocolate, coconut flakes, coffee beans, or banana slices

Step-by-Step Instructions

1. In a bowl or jar, combine almond milk, brewed coffee, cocoa powder, sweetener, vanilla extract, and salt. Whisk well until fully combined.
2. Add chia seeds and stir again to distribute evenly.
3. Let the mixture sit for 5 minutes, then stir again to prevent clumping.
4. Cover and refrigerate for at least 2 hours or overnight until thickened to a pudding-like texture.
5. Give it a good stir before serving. Top with your favorite toppings and enjoy chilled.

Nutrition Facts (Per Serving)

• Calories: ~180
• Protein: 4g
• Carbohydrates: 20g
• Fiber: 7g
• Sugars: 8g
• Fat: 9g
• Saturated Fat: 1g
• Caffeine: ~30mg

Tips for Success

1. Use cold, strong coffee for the richest mocha flavor.
2. Mix twice—once when combining, and again after 5 minutes—to avoid chia seed clumps.
3. Chill overnight for the best texture and flavor.
4. Customize sweetness to taste by adjusting the amount of maple syrup or honey.

Print Pin

Creamy Mocha Chia Pudding

If you’re a coffee lover who also enjoys healthy treats, this Creamy Mocha Chia Pudding is about to become your new obsession. It’s rich, chocolatey, and gives just the right kick of coffee flavor—perfect for a wholesome breakfast, satisfying snack, or guilt-free dessert.

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 2 hours hours

Servings 2

Calories 180kcal

Cost $3 – $4

Ingredients

• 2 tablespoons chia seeds
• ¾ cup unsweetened almond milk or any milk
• ¼ cup strong brewed coffee cooled
• 1 tablespoon unsweetened cocoa powder
• 1 –2 tablespoons maple syrup or honey to taste
• ½ teaspoon vanilla extract
• Pinch of salt
• Optional toppings: shaved dark chocolate coconut flakes, coffee beans, or banana slices

Instructions

• In a bowl or jar, combine almond milk, brewed coffee, cocoa powder, sweetener, vanilla extract, and salt. Whisk well until fully combined.
• Add chia seeds and stir again to distribute evenly.
• Let the mixture sit for 5 minutes, then stir again to prevent clumping.
• Cover and refrigerate for at least 2 hours or overnight until thickened to a pudding-like texture.
• Give it a good stir before serving. Top with your favorite toppings and enjoy chilled.

Notes

1. Use cold, strong coffee for the richest mocha flavor.
2. Mix twice—once when combining, and again after 5 minutes—to avoid chia seed clumps.
3. Chill overnight for the best texture and flavor.
4. Customize sweetness to taste by adjusting the amount of maple syrup or honey.

Common Questions

Can I use instant coffee?
Yes! Just dissolve 1 teaspoon of instant coffee in ¼ cup hot water and let it cool before using.

Is this recipe vegan?
Yes, if you use plant-based milk and maple syrup instead of honey.

How long does it keep in the fridge?
Up to 5 days. Store in an airtight container or jar for best freshness.

Can I blend it for a smoother texture?
Absolutely. Blend the mixture after soaking for a smoother, more mousse-like pudding.

Whether you’re meal-prepping for the week or treating yourself to a mid-day indulgence, this Creamy Mocha Chia Pudding brings the perfect blend of energy and comfort.

Wishing you many delicious, coffee-filled mornings ahead!