Friends! After a few weeks of travel and sweet family time, I am glad to be back in the blogging saddle. And what better way to celebrate than with some mochaccino chia pudding? I was inspired by the heavenly smell of Mr. Mango’s hazelnut coffee this morning. I mean, chocolate? Coffee? I’m in. I couldn’t wait to dig in- and I was not disappointed. Rich and smooth, the hint of coffee is a perfect match for this pudding’s deep cocoa goodness. What’s not to love? Besides, how often does a treat boast such a killer roll call of nutrition giants: protein, calcium, fiber, manganese, and omega 3 fats to name a few. Seriously, go grab your spoon. Now!
1/2 cup chia seeds
3/4 cup plant based milk (cashew used above)
1/4 cup strong coffee (or espresso)
2 tbsp. cocoa powder
2 tbsp. maple syrup
1/8 tsp pure vanilla extract
1- Brew coffee while gathering ingredients.
2-In a large bowl, combine milk, vanilla, coffee, and maple syrup
3- To liquid mix, add cocoa powder and chia seeds
4- Mix well, taking care to combine chia seeds and cocoa powder (there may be a few small lumps, but sifting the cocoa makes mixing much easier).
5- Refrigerate for 45 minutes; if not thick enough, stir well and an another 1/8 cup chia seeds and refrigerate for another 30 minutes and enjoy.
*** Fun topping ideas: rasberries, bananas, nuts, shredded coconut, and hazelnuts