I absolutely love chia pudding. And this chocolate coffee combo tastes AMAZING, is super quick & easy to make, and happens to be packed with micronutrients (vitamins, minerals, antioxidants), fibre, healthy fats, and plant-based protein, too! Doesn’t get much better than that!
Chia seeds have a mild nutty taste and are rich in fibre, minerals, plant protein, antioxidants, and healthy fats. In fact, a 2 Tbsp serving of chia seeds contains approximately 4 grams of protein and 12 grams of carbohydrate, of which 11 grams are actually fibre!
I enjoy the tapioca-like texture of chia pudding, but for those of you who aren’t chia fans, this recipe also works well blended!
Ingredients for 4 servings:
1 cup canned organic coconut milk
1 can Station Cold Brew (or substitute 12 oz/355 mL coffee or your cold brew of choice)
1/4 cup Nuzest Clean Lean chocolate protein powder
1/2 cup chia seeds
optional toppings: berries, diced dark chocolate (GiddyYo 72% cacao Moka Cardamom bar used here), grain-free low-carb granola, bee pollen, Lakanto sugar-free “Suntella” (chocolate sunbutter), or toppings of choice
Put coconut milk, cold brew, protein powder, and chocolate drink mix into a blender container and blend on high until well-combined.
Add chia seeds and pulse-blend a couple of times to mix (or blend more if prefer a smoother consistency).
Pour into a bowl or single serving mason jars and refrigerate overnight or for a minimum of 6 hours.
Serve cold or warm with your choice of toppings. Enjoy!