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5.0 from 15 votes

Espresso Chia Pudding with Espresso Cacao Sauce

A recipe for Espresso Chia Pudding with Espresso Cacao Sauce. This easy chia pudding is topped with coconut yogurt, cacao nibs, and a rich espresso sauce.

Prep Time
15 mins
Additional Time
3 hrs
Total Time
3 hrs 15 mins
Servings: 4 Servings
Course: Breakfast
Cuisine: International

Ingredients

Espresso Chia Pudding:
  • 250 milliliters (1 cup) coconut milk or coconut cream
  • 125 milliliters (1/2 cup) coconut water
  • 125 milliliters (1/2 cup) espresso
  • 60 grams (1/3 cup) chia seeds
  • 25 grams (1/4 cup) cacao powder
  • 40 milliliters (1 1/4 fluid ounces) pure maple syrup
Espresso Cacao Sauce:
  • 25 grams (1/4 cup) cacao powder
  • 3 tablespoons espresso
  • 4 teaspoons date syrup
Toppings:
  • 125 grams (1/2 cup) vanilla coconut yoghurt or Vanilla Whipped Coconut Cream
  • 1 tablespoon cacao nibs

Instructions

    Cup of Yum
  1. Place the coconut milk, coconut water, espresso, chia seeds, cacao powder and maple syrup in a bowl and whisk to combine.
  2. Divide the mixture evenly between 4 glasses and refrigerate for 3-4 hours or overnight until the chia seeds have absorbed all the liquid and are thick and creamy.
  3. Making the espresso cacao sauce is also easy: just place all the ingredients in a bowl and whisk together.
  4. Serve the chia puddings topped with a dollop of chilled vanilla coconut yoghurt or whipped coconut cream, with a sprinkle of cacao nibs and a drizzle of the espresso sauce.