Ch-Ch-Ch-Chia! Ok, so chia seeds (and hemp and pepitas) are my go to seeds. I put those guys on everythang. One of my favorite desserts/breakfast options is chia seed pudding. It’s super easy to plop together and I love how chia seeds puff up like tapioca. I’m a huge fan of tapioca pudding, and so if you like that sorta texture, then chia seed pudding will be a winner for you. If you’re not super into the tapioca pearl texture, then you’ll want to keep these little seeds unsoaked and they work best this way in baked goods and over cereal/oatmeal or avocado toast. My simple awakening dessert for breakfast espresso chia seed pudding is a great healthy way to wake up and start your day. The shot of espresso will waken you up, and the chia seeds will keep you going all day long! Plus, it tastes like a french vanilla, coffee pudding.
Chia seeds are part of the new superfood family. These lil guys are packed with nutrients! Plus, they’re vegan and gluten-free!
For one serving of chia seeds there’s
11g of fiber
15% of your daily iron
20% of your daily calcium
5 grams of protein
Chia seeds are also loaded with antioxidants and omega-3‘s!
But if the health benefits didn’t sell you, they’re also super versatile! You can add water to a tablespoon of chia seeds and use it as an egg replacer in baked goods! But I prefer to have them in chia seed pudding!
For this particular recipe, I used vanilla extract and for all you fancy folk out there, a vanilla bean would be ideal, but I don’t always have them on hand. I also used espresso, but feel free to substitute 1/2 cup of your favorite coffee, but keep in mind the coffee flavor might be a little diluted. I hope you enjoy this recipe and play around with this one! I love chia seed pudding varieties so let me know what your favorite flavorings are! I’m sensing a chai, chia seed pudding in my vegan mofo future!
- ¼ cup of chia seeds (this will make a thicker pudding, use less for a thinner version)
- 1-2 shots of espresso (depending on how strong you want yours/caffeine content), cooled
- 1 cup of coconut milk
- ½ cup of almond milk (or other dairy milk of your choice)
- 1 Tbl pure maple syrup
- 1 tsp vanilla
- a dash of salt (optional)
- I layer my chia seed pudding before stirring. A quick note about chia seeds, they puff up fairly quickly and become sticky, so you have to keep stirring after you add liquids for awhile so that they don’t all clump together in big chunks or stick to the bottom of your bowl/cup/jar.
- Add in your espresso. Stir until the chia seeds are floating around loosely.
- Add in your coconut milk. Stir until the chia seeds, espresso and coconut milk are well combined and the seeds are still loose.
- Next I add in the almond milk and continue stirring until everything is well combined and the seeds are floating around, and not clumping together.
- Finally top with your maple syrup, vanilla, and salt (if using).
- Check on your seeds about 15 minutes after you combine everything to make sure they aren’t floating all to the bottom. If they are right now, don’t worry just stir it all up again pretty vigorously.
- I like to let mine setup overnight, I find I get the best, most tapioca-like, texture that way, but you can eat it as soon as your chia seeds have “puffed” to your desired consistency.
- Eat plain or top over fresh fruit.
- Snob Away!
As a final note, if you didn’t get my intro reference,
Like this recipe? Want more?
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