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Close up of a glass jar filled with dark brown mocha chia pudding base and gelled black chia seeds.

Mocha Chia Pudding: The Ultimate Energizing Overnight Breakfast

This thick and creamy Mocha Chia Pudding combines robust espresso with dark cocoa for a decadent, healthy breakfast. Topped with whipped cream and chocolate flakes, it is the perfect meal-prep solution for coffee lovers.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 2 cups
Course: Breakfast, Desserts
Cuisine: American
Calories: 210
Ingredients Equipment Method Notes

Ingredients
  

Mocha Chia Pudding Ingredients
  • 1/4 cup Black Chia Seeds 40g
  • 1/2 cup Strong Brewed Coffee 120ml, cooled
  • 1/2 cup Unsweetened Almond Milk 120ml
  • 2 tbsp Dark Cocoa Powder 15g
  • 2 tbsp Maple Syrup 30ml
  • 1 tsp Vanilla Extract
  • 1 dollop Whipped Coconut Cream Thick and white
  • 1 tsp Dark Chocolate Flakes Miniature
  • 3 whole Roasted Coffee Beans For garnish

Equipment

  • 1 Wide-mouth glass jar
  • 1 Whisk

Method
 

Preparation
  1. In a jar, whisk together the cooled coffee, almond milk, cocoa powder, maple syrup, and vanilla until smooth.
  2. Stir in the black chia seeds vigorously for 60 seconds to ensure they are fully submerged in the dark brown mocha base.
  3. Let the mixture sit for 10 minutes, then stir again to break up any clumps of gelled black chia seeds. Cover and refrigerate for at least 4 hours or overnight.
  4. Before serving, top with whipped coconut cream, a fine dusting of cocoa powder, whole coffee beans, and dark chocolate flakes.

Notes

Ensure coffee is completely cold before mixing.
Use Dutch-processed cocoa for a richer, darker color.