In the afternoons I usually reach for a snack that is going to give me energy but won’t weigh me down. I love having fresh fruit, nuts, chocolate, etc. But lately I’ve been loving having this espresso chia pudding on hand in my fridge. It’s has a lovely balance of chocolate and espresso and tastes delicious with fresh fruit on top.

Chia seed pudding is great because it contains omega’s which are health fats, protein and carbs. It’s the perfect balanced snack. If you’re looking for a more traditional chia pudding, I encourage you to try my vanilla chia pudding.

INGREDIENTS NEEDED

• chia seeds
• cold brew
• almond milk
• cacao
• maple syrup

The cold brew that I use is from Wandering Bear, you can use my code LOVELYDELITES for a discount! I absolutely adore this cold brew. It’s strong, but not overbearing and it’s extremely smooth!

If you don’t have this cold brew, you can simply just use coffee that has been brewed earlier in the day and has been placed in the fridge to cool down. You don’t want to mix this mixture with hot coffee.

HOW TO MAKE ESPRESSO CHIA SEED PUDDING

Making this espresso chia seed pudding is simple and quick. You can make a big batch and store it in the fridge all week, or you can make a smaller batch and eat that day. You do need to give it at least 1-2 hours to sit in the fridge. This allows the chia seeds to thicken and create that yummy pudding texture.

To start, combine cold brew, almond milk, maple syrup and cacao together and whisk until ingredients are well incorporated. Add in the chia seeds last and mix once more. You want to mix with a whisk rather than a spoon as this allows the chia seeds to really separate.

Cover the bowl with a lid or a piece of foil, etc. and place in the fridge for a minimum of 1-2 hours.

Remove from the fridge, give it a good stir and enjoy! I like to top mine with fresh strawberries and cacao nibs!