Creamy Mocha Chia Pudding - Minimalist Baker Recipes

For those days when you’re needing an extra skip in your step, try this Mocha Chia Pudding! It’s a rich, creamy, chocolaty, energizing, fiber-packed breakfast or snack.

It’s also easy to make with just 1 bowl, 7 ingredients, and 5 minutes hands-on prep time required! We think it’ll become a new grab-and-go, meal prep-friendly staple in your kitchen. Get your coffee brewing, let’s make chia pudding!

Chia seeds, cocoa powder, vanilla, sea salt, maple syrup, dairy-free milk, and coffee

After brewing your coffee using your preferred method (we like cold brew or pour-over) and letting it cool slightly, it’s mocha chia pudding time!

You’ll need your mocha staples including coffee, cocoa powder (for chocolate flavor), sweetener (we like maple syrup), and your milk of choice (we like a combination of almond + coconut milk). Vanilla extract and a pinch of sea salt further enhance the flavor.

Pouring dairy-free milk into a bowl of chia seeds and cocoa powder

Simply whisk everything together until you’ve got your “mocha”! Then you’re ready to turn it into chia pudding by adding the fiber- and nutrient-rich chia seeds.

Bowl of thick, chocolaty mocha chia pudding

As it sits, the chia seeds will thicken the mixture. It’s best to give it an extra stir after about 15 minutes to break up any stubborn clumps of chia seeds. In an hour (or less), snack time is on!

Using a spoon to add coconut whipped cream on top of a mug of chocolate coffee chia pudding

We think you’re going to LOVE this chia pudding! It’s:

Creamy
Rich
Chocolaty
Coffee-infused
Lightly sweetened
Make-ahead friendly
& Packed with fiber (8+ grams per serving)!

Enjoy your mocha chia pudding on its own or top with coconut whipped cream, cinnamon, and cocoa powder (or shaved dark chocolate) for extra decadence!

More Recipes for Mocha Lovers

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

Spoon in a glass of mocha chia pudding topped with coconut whipped cream

Prep Time 50 minutes

Total Time 50 minutes

Servings 4 (~1/2 cup servings)

Course Breakfast, Snack

Cuisine Gluten-Free, Grain-Free, Vegan

Freezer Friendly No

Does it keep? 4-5 Days

3/4 cup brewed coffee
1 cup dairy-free milk (plain, unsweetened // we used half almond milk + half canned light coconut milk // or use other milk of choice — a mix of a richer + a lighter milk is nice)
3-5 Tbsp maple syrup
2 Tbsp cocoa powder
3/4 tsp vanilla extract
1 pinch sea salt
1/2 cup chia seeds

If you don’t already have brewed coffee, prepare it at this time using your preferred method (we like cold brew or pour-over). Set aside to cool slightly (warm or room temperature are okay, or you can make it ahead and use chilled).
To a mixing bowl (or container with a lid), add dairy-free milk, brewed coffee, the lesser amount of maple syrup, cocoa powder, vanilla extract, and sea salt. Whisk vigorously, side to side is best, to combine and break up any clumps of cocoa powder. If there are any stubborn clumps, you can transfer to a blender to fully combine. Taste and adjust, adding more maple syrup for sweetness.
Then add the chia seeds and mix until well combined. Cover and refrigerate for 45-60 minutes (or overnight). We recommend stirring again around the 15-minute mark to break up any big clumps. The chia pudding should be very thick and creamy. If it’s not, give it another stir and/or add more chia seeds, stir, and refrigerate for another hour or so. If you prefer a thinner pudding, you can stir in more dairy-free milk.
Once pudding has fully set, divide between serving containers and serve with (all optional!) coconut whipped cream and a dusting of cocoa powder and cinnamon. Leftover pudding will keep covered in the refrigerator for up to 4-5 days. Not freezer friendly.