Ingredients:

  • 1/2 cup (60g) Chia Seeds
  • 2 cups (475ml) Milk of Choice (Dairy or Unsweetened Almond/Oat)
  • 1/4 cup (60ml) Strong Brewed Coffee or Espresso (cooled)
  • 3–4 Tbsp Maple Syrup (or sweetener of choice)
  • 2 Tbsp Sifted Cocoa Powder (Unsweetened)
  • 1 teaspoon Vanilla Extract
  • 1/8 teaspoon Pinch of Salt
  • Optional Topping: 2 Tbsp Chocolate Shavings or Cacao Nibs
  • Optional Topping: 1/2 cup Fresh Berries

Instructions:

  1. Prepare the Liquid Base: In a mixing bowl, combine the cold milk, cooled coffee/espresso, maple syrup, and vanilla extract. Whisk until thoroughly combined.
  2. Bloom the Cocoa: Add the sifted cocoa powder and the pinch of salt to the liquid mixture. Whisk vigorously for 1–2 minutes until no dry pockets of cocoa remain.
  3. Add Seeds and Mix: Pour in the chia seeds. Whisk immediately and thoroughly for about 30–45 seconds, ensuring all seeds are submerged.
  4. The Initial Rest: Let the mixture sit on the counter, undisturbed, for 10 minutes.
  5. Second Whisk: After 10 minutes, whisk the pudding again firmly for 30 seconds to prevent the seeds from clumping at the bottom.
  6. Chill and Set: Cover the bowl or seal the jar and transfer to the refrigerator. Chill for a minimum of 4 hours, preferably overnight.
  7. Adjust Consistency (Morning Of): Before serving, check the texture. If it is too thick, stir in a small splash of extra milk until your preferred consistency is reached.
  8. Serve: Divide into serving bowls or jars. Top generously with chocolate shavings and fresh berries if desired.