Hey! Need a breakfast or snack that feels indulgent but powers your day? This Creamy Mocha Chia Pudding blends real brewed coffee, cocoa, and dairy-free milk into a velvety, energizing pudding—made in one bowl with minimal effort.

It's rich without heaviness, has over 8 grams of fiber per serving, and can sit in the fridge waiting for you for up to five days.

Why It's So Good

This recipe leverages the gelatinous thickening power of chia seeds: when they hydrate, they trap liquid and swell, creating a pudding texture without starches or gums. The coffee provides a gentle caffeine lift, cocoa powder gives deep chocolate notes, and the combination of almond and light coconut milk (or any blend of creamy + neutral plant milks) creates a silky base. Maple syrup sweetens naturally, vanilla and a pinch of salt amplify flavor, and the result tastes like a mocha dessert you can eat with a spoon—without refined junk. Make it ahead for grab-and-go mornings or an afternoon pick-me-up.

Ingredients

- 3/4 cup freshly brewed coffee, cooled slightly (use cold brew, pour-over, or any strong drip; aim for about 2–3 shots strength)

- 1 cup unsweetened dairy-free milk

- 3 to 5 tablespoons pure Grade A maple syrup (start with 3 for moderate sweetness; adjust to taste)

- 2 tablespoons unsweetened cocoa powder (sifted if clumpy)

- 3/4 teaspoon pure vanilla extract

- Pinch of fine sea salt (about 1/8 teaspoon)

- 1/2 cup chia seeds (white, black, or a mix)

Directions

Brew and cool coffee: Prepare about 3/4 cup of strong coffee using your preferred method. Let it sit until warm or room temperature; you can also make it the night before and chill it.

Combine base: In a medium mixing bowl or lidded container, whisk together the cooled coffee, dairy-free milk, maple syrup, cocoa powder, vanilla extract, and sea salt. Whisk vigorously (side-to-side motion helps break up cocoa clumps) until the cocoa is fully dispersed, and the mixture is smooth. If any stubborn lumps remain, briefly pulse in a blender or sift the cocoa before adding next time.

Add chia seeds: Stir in the 1/2 cup chia seeds until evenly distributed. Let sit uncovered for 5 minutes, then stir again—this prevents the seeds from clumping and ensures even hydration.

Refrigerate: Cover the bowl or seal the container. Chill in the refrigerator for at least 45 minutes, ideally 1 hour, or overnight. The chia will absorb liquid and the mixture will thicken to a creamy pudding consistency. If after an hour it's thinner than you like, give it another stir; you can add an extra tablespoon of chia and chill another 30 minutes to firm it further. For a looser texture, stir in a splash more plant milk before serving.

Portion and garnish: Divide the set pudding into jars or bowls. Top each serving with optional coconut whipped cream, a dusting of cinnamon or cocoa, shaved dark chocolate, or a few crunchy cacao nibs for contrast.

Serving & Storage

Serve chilled straight from the fridge. This pudding keeps well—store in a sealed container for 4 to 5 days; it's ideal for batch meal prep. Stir briefly before eating if separation occurs. Do not freeze (texture degrades).

Flavor Tweaks & Substitutions

- Coffee swap: Use espresso shot(s) diluted with a bit of water if you want a stronger mocha flavor in less volume.

- Sweetener alternatives: Replace maple syrup with brown rice syrup, date syrup, or a little coconut sugar dissolved in the liquid (warm slightly to dissolve).

- Milk variation: Full-fat oat milk gives extra creaminess; if avoiding coconut, use soy or cashew milk.

- Add-ins: Stir in a scoop of chocolate plant-based protein powder for heft, or blend in a tablespoon of almond butter before chilling for nutty richness.

- Spice lift: Add 1/4 teaspoon ground cinnamon or a touch of cardamom to the initial mix for warming complexity.

Nutrition & Benefits

Each half-cup serving delivers fiber from chia (over 8 grams), plant-based omega-3s, and a modest caffeine boost from real coffee—without artificial sweeteners. Cocoa brings flavonoids and a slight bittersweet depth, while vanilla and salt round flavor without extra sugar. The combination stabilizes blood sugar better than a high-sugar snack, making it an energizing pre- or post-workout bite.

Lykkers, this pudding proves that breakfast (or snack) can feel like dessert without derailing your day. What twists did you try, Lykkers? Share your favorite add-ins, toppings, or how you pimped your mocha chia—I'd love to hear what made it yours.