Ingredients
Liquid Ingredients
- 1/2 cup almond milk
- 1/4 cup hot water
- 2 tbsp maple syrup (use sugar-free maple syrup for keto)
- 1/2 tsp vanilla extract
Dry Ingredients
- 1 packet instant coffee (0.09 oz)
- 3 tbsp chia seeds
- 1.5 tbsp cocoa powder
Instructions
- Dissolve Coffee: Dissolve the instant coffee in 1/4 cup of hot water by stirring well until completely dissolved to ensure a smooth base.
- Add Almond Milk: Pour the almond milk into the dissolved coffee mixture and stir to combine evenly.
- Mix Dry Ingredients: Stir in the chia seeds, cocoa powder, maple syrup, and vanilla extract until the mixture is uniform and all ingredients are well incorporated.
- Refrigerate: Cover the pudding mixture and place it in the refrigerator overnight, allowing the chia seeds to swell and the pudding to thicken.
- Serve: When ready to eat, stir the pudding well again, optionally top with almond milk whipped cream, and enjoy your creamy mocha chia pudding.
Notes
- For a keto-friendly version, use sugar-free maple syrup.
- Make sure to stir well before serving as chia seeds can clump.
- Prepare the pudding the night before to allow chia seeds to fully hydrate.
- Almond milk whipped cream adds a delicious dairy-free topping but can be omitted or substituted.
- This recipe serves 2 and can be easily doubled or tripled for more servings.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Cook
- Cuisine: American
- Diet: Vegan
