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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!

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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

  • 1/4 cup Lakanto monkfruit sugar-free Drinking Chocolate mix (or substitute GiddyYo cacao powder plus your sweetener of choice, adjusted to taste)

  • 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


  1. Put coconut milk, cold brew, protein powder, and chocolate drink mix into a blender container and blend on high until well-combined.

  2. Add chia seeds and pulse-blend a couple of times to mix (or blend more if prefer a smoother consistency).

  3. 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!