COFFEE CHIA PUDDING
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I absolutely love this chia pudding. It’s creamy and satisfying with a rich coffee flavour. Bonus is, it also happens to be packed with antioxidants, fibre, healthy fats, and plant-based protein.
Chia seeds have a mild nutty taste and are extremely nutrient-dense. A 2 tablespoon serving contains 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!
Ingredients for 2 servings:
3/4 cup canned coconut milk (full-fat or light)
1/2 cup brewed coffee (caffeinated or decaffeinated, see note below*)
2 Tbsp Nuzest Clean Lean Real Coffee protein powder
1/2 tsp FreshCap Mushrooms Thrive 6-mushroom blend (optional)
pinch of salt
optional Lakanto sugar-free monk fruit sweetener, or sweetener of choice, adjusted to taste
1/4 cup chia seeds
optional toppings: berries, Lakanto keto-friendly granola, GoMacro protein bar (omit for paleo/keto), peanut or nut or seed butter, cacao nibs, or toppings of choice
*Note: This recipe can also be made with instant coffee. Simply replace brewed coffee with 1/4 cup unsweetened almond milk or milk of choice plus 1 to 2 tsp coffee granules.
Directions:
Put coconut milk, coffee, Nuzest protein powder, mushroom blend (if using), and salt into a blender container and blend on high until well-mixed. Sweeten to taste.
Add chia seeds and pulse-blend a couple of times until just combined.
Pour into a bowl or single-serving mason jars and seal tightly.
Let sit for 10 minutes, then whisk and cover or shake well and put in fridge overnight or for a minimum of 6 hours.
In the morning, add toppings, serve & enjoy!
Coffee Chia Pudding can be stored in an airtight container in the fridge for 4 to 5 days and served cold or heated as desired.
