Creamy Coffee Chia Pudding

coffee chia pudding topped with crushed nuts and coconut milk

5 from 8 votes

Easy to make and intensely delicious: Prepare this coffee chia pudding in advance and enjoy it the next morning. A sugar-free, dairy-free and naturally gluten-free breakfast.

Prep Time3

Total Time3

Course: Breakfast

Cuisine: British

Diet: Diabetic, Gluten Free, Vegan, Vegetarian

Servings:

Calories: 282kcal

Author: Katrin Nürnberger

Ingredients

4 tablespoon chia seeds heaped
¾ cup strong coffee freshly brewed and cooled, 175ml
¾ cup coconut milk full fat, out of a can, 175ml
2 tablespoon powdered sweetener or honey or maple syrup
1 teaspoon vanilla extract optional
½ teaspoon cinnamon optional
1 tablespoon almond butter 16g, optional

Instructions

Put all ingredients in a bowl and stir with a fork.
Cover and refrigerate for at least 20 minutes or overnight.
Before serving, stir the pudding.

Notes

Net carbs: 4g. Makes 2 portions of ¾ cup each.

Add 1 tablespoon of cocoa powder for a mocha chia pudding!

Store in an airtight container in the fridge for up to 4 days.

Nutrition