This delicious coffee and chocolate chia seed pudding has the all the richness and creaminess of traditional chocolate pudding… except it’s surprisingly healthy! Packed with wholesome ingredients and coming in at under 200 calories per serving, this pudding would make a great healthy breakfast or dessert option!
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Did you know that Costco sells large bags of chia seeds that come out to way cheaper per gram than any brand you could buy at the grocery store?
Well, here’s another fun fact—if you only ever use chia seeds to make overnight oats (which require just ½ teaspoon per serving), those large bags take a really long time to finish.
Perhaps I’m just so used to buying pantry staples in bulk that it didn’t even occur to me that I could buy a smaller quantity just to try it out. Or perhaps I thought that I’d surely find other uses for chia seeds if I was going to put them in overnight oats.
But whatever my reasoning, the large bag of chia seeds that I purchased many years ago is still sitting in our pantry today, and all the batches of oats that I’ve made have barely left a dent in it.
I do like the idea of using chia seeds in my cooking, and I’m all for any recipe that incorporates healthy ingredients while still tasting delicious. But I just hadn’t found a recipe that really wowed me while also using up a large quantity of chia seeds…
So if you have some leftover coffee sitting in the pot going cold because it didn’t get finished before noon, here’s your chance to turn it into a delicious, naturally sweetened dessert that’s healthy enough to eat for breakfast!
About this Recipe
If you’ve never tried chia pudding before, you may be thinking that it sounds a little odd—but it’s actually an awesome alternative to traditional pudding because it’s both tasty and healthy!
Chia seeds may be low in calories, but they are rich in antioxidants and contain several essential nutrients.
In addition, this pudding recipe also calls for Greek yogurt (which is high in protein) and it’s naturally sweetened with maple syrup, which means that it doesn’t contain any refined sugars.
At less than 200 calories per serving, this delicious chia pudding is a great option for both dessert and breakfast!
How to Make Coffee & Chocolate Chia Pudding
Here’s what you’ll need to whip up a batch of this delicious (and healthy!) chocolate-coffee chia seed pudding:
- Unsweetened almond milk
- Strong brewed coffee (whatever you have left over from breakfast will do)
- Greek yogurt
- Maple syrup
- Vanilla extract
- Chia seeds (you can find them on Amazon as well!)
- Fresh raspberries (optional)
Note: I like to use almond milk to make this pudding, but feel free to substitute it with regular cow’s milk or whatever else you happen to have on hand!
1. Combine Almond Milk & Coffee
Start by pouring ½ cup of unsweetened almond milk and ½ cup of strong brewed coffee into a medium bowl and stirring them with a whisk.
2. Add Greek Yogurt
Add 1 cup of Greek yogurt and whisk until combined.
Note: We used vanilla Greek yogurt because my husband and eldest daughter are lactose-intolerant, and it’s the only one Costco carries that’s also lactose-free. But if unsweetened Greek yogurt is easier for you to find, that’s perfect OK as well!
3. Add Maple Syrup & Vanilla Extract
Add 5 tablespoons of maple syrup and 1 teaspoon of vanilla extract and stir until combined.
If you don’t like when things taste too sweet, you may want to start with 4 tablespoons of maple syrup and taste it to see if it’s sweet enough. (Adding the chia seeds won’t impact the flavour much, so now is the perfect time to make adjustments.)
If you like things extra-sweet, feel free to add more after a taste test!
4. Add Chia Seeds
Stir in ⅓ cup + 1 tablespoon of chia seeds. Make sure that all of them have been well incorporated before moving on to the next step.
5. Allow Pudding to Thicken
Place the mixture in the fridge and let it rest for a minimum of 4 hours (ideally overnight) to allow the chia seeds to soak up the liquid.
Occasionally, some of the chia seeds will float to the top and form a dry layer that doesn’t absorb any liquid. To prevent this from happening, check on the mixture after a couple of hours and stir it to ensure that all the chia seeds are well coated.
Once all the liquid has been absorbed and the mixture has developed a thick, pudding-like consistency, it’s ready to serve! Scoop some pudding into a bowl, garnish it with raspberries (if you happen to have some on hand) and enjoy!
Something tells me we won’t have any trouble using up the rest of our Costco-sized bag of chia seeds!
Related Coffee-Based Recipes
Looking for more delicious ways to incorporate coffee into your cooking? Check out this recipe:
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Coffee & Chocolate Chia Pudding
- ½ cup unsweetened almond milk
- ½ cup strong brewed coffee
- 1 cup Greek yogurt plain or vanilla
- 5 tbsp maple syrup
- 1 tsp vanilla extract
- ⅓ cup + 1 tbsp chia seeds
- fresh raspberries for garnish (optional)
- Combine almond milk and coffee using a whisk.
- Add Greek yogurt and whisk until combined.
- Add vanilla extract and maple syrup. Taste and adjust maple syrup if needed.
- Stir in chia seeds.
- Let mixture sit in the fridge for at least 4 hours (ideally overnight), stirring once after a couple of hours to ensure that all the chia seeds are well coated.
- Once the liquid has been fully absorbed and the mixture has developed a thick, pudding-like consistency, garnish with raspberries (optional) and serve!