Ingredients
1/2 cup chia seeds
1 cup plain Greek yogurt (full-fat or 2%)
1 cup brewed strong coffee, cooled
2–4 tablespoons maple syrup (or honey/agave)
1 teaspoon vanilla extract
1 tablespoon unsweetened cocoa powder
1/8 teaspoon salt
Instructions
1. In a medium bowl or jar, combine chia seeds, cooled coffee, 2 tablespoons maple syrup, vanilla extract, and salt. Stir well. Let sit for 5-10 minutes, then stir again to prevent clumps. Cover and refrigerate for at least 4 hours or overnight.
2. In a small bowl, mix Greek yogurt with remaining 1-2 tablespoons maple syrup and a tiny splash of vanilla. Stir until smooth.
3. To assemble, spoon half of the chia pudding into serving glasses. Top with a layer of the sweetened yogurt. Repeat layers if desired. Just before serving, dust the top with unsweetened cocoa powder. Serve immediately.
Notes
Stir chia mixture thoroughly twice to avoid clumps. Use cooled coffee. For vegan option, substitute plant-based yogurt. Adjust sweetness to taste. Assemble and dust cocoa just before serving for best presentation. Store assembled pudding in fridge for up to 3-4 days; do not freeze.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: breakfast, dessert
- Method: no-cook, refrigerator
- Cuisine: Italian-inspired
- Diet: vegetarian, gluten-free
Nutrition
- Serving Size: 1 serving (about 1 cup)
- Calories: 290
- Sugar: 14 g
- Sodium: 85 mg
- Fat: 12 g
- Saturated Fat: 3 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 8 g
- Protein: 16 g
- Cholesterol: 10 mg