MOCHA CHIA PUDDING
/
I absolutely love chia pudding. And this chocolate coffee combo tastes AMAZING, is super quick & easy to make, and happens to be packed with micronutrients (vitamins, minerals, antioxidants), fibre, healthy fats, and plant-based protein, too! Doesn’t get much better than that!
Photo credit pexels.com
Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats. In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!
I enjoy the tapioca-like texture of chia pudding, but for those of you who aren’t chia fans, this recipe also works well blended!
Ingredients for 4 servings:
1 can (1 1/2 cups) organic coconut milk
1 can Station Cold Brew (or substitute 12 oz/355 mL coffee or your cold brew of choice)
1/4 cup Nuzest Clean Lean Rich Chocolate or Real Coffee protein powder
1/4 cup Lakanto sugar-free monk fruit Drinking Chocolate mix OR 2-4 Tbsp Giddy Yo cacao powder plus your sweetener of choice, adjusted to taste
1/2 cup chia seeds
optional toppings: berries, diced dark chocolate (Giddy Yo 72% cacao Moka Cardamom bar used here), grain-free low-carb granola, bee pollen, Lakanto sugar-free “Suntella” (chocolate sunbutter), or toppings of choice
Directions:
Put coconut milk, cold brew, protein powder, and chocolate drink mix into a blender container and blend on high until well-combined.
Add chia seeds and pulse-blend a couple of times to mix (or blend more if prefer a smoother consistency).
Pour into a bowl or single serving mason jars. Let sit for 10 minutes, then whisk or cover and shake well. Re-cover and refrigerate overnight or for a minimum of 4 hours.
Mocha Chia Pudding can be stored in an airtight container in the fridge for up to 5 days. Serve cold or warm with your choice of toppings.
