This is quite bold to say, but this chia pudding is by far the best chia pudding yet. In the strictest sense it is not espresso but actually a dandelion blend that tastes exactly like coffee. If you have not tried dandy blend yet, I highly recommend doing so. It tastes exactly like coffee, but there is no caffeine whatsoever. Plus it’s packed with amazing roots and dandelion. I will leave the product linked in the notes if you want to check it out. However, this pudding delivers, absolutely creamy emulsion that tastes so indulgent and delicious for a hot summer morning breakfast. Plus it is the perfect fiber packed on-the-go meal.
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PrintEspresso Chia Pudding
- Prep Time: 5 minutes
- Total Time: 8 hours 5 minutes
- Yield: 2 1x
- Category: Breakfast
- Cuisine: American
Description
This espresso chia pudding is the ultimate breakfast if you’re craving something sweet but also want a little boost of energy in the morning!
Ingredients
- 3 Tbsp Chia Seeds
- ¾ cup Almond Milk or non-dairy milk of choice
- 1 Tbsp Dandelion Blend ((see notes for product substitutions))
- ¼ tsp Vanilla Extract
- ⅛ tsp Salt
- 3 Tbsp Non-dairy yogurt of choice ((see notes))
- Sweetener of choice ((see notes) )
Instructions
- Simply combine all of the ingredients together and whisk throughly until the dandelion blend has dissolved.
- Let the pudding sit for five minutes before stirring again. Repeat this one more time.
- Cover and place it in the fridge overnight, or at least for 4-5 hours, ideally 8 hours. When ready to serve top with non-dairy yogurt, cacao nibs, coconut flakes and blackberries.
Notes
*If you don’t have dandelion blend, which I highly recommend. It has zero caffeine, but tastes exactly like coffee. Here are some substitutions. You can simply use some instant coffee powder just half the amount of dandelion needed. Another option is to use 3 Tbsp of freshly brewed coffee and reduce the milk needed to 2/3 cup.
*I personally like to use liquid stevia, but maple syrup, coconut sugar, and honey all taste amazing in this pudding.
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