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Mason jar with coffee chia pudding topped with dairy-free whipped cream and a spoon in the jar
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Creamy Coffee Chia Pudding Recipe

Indulge in this creamy, coffee chia pudding first thing in the morning or for an afternoon energy boost.
Course Breakfast, Snack
Cuisine American
Keyword high protein snack
Prep Time 5 minutes
Cook Time 0 minutes
Chilling Time 4 hours
Total Time 5 minutes
Servings 1
Calories 545kcal
Author Shelby Stover

Ingredients

  • ¼ cup Chia seeds
  • 3 tablespoons Brewed coffee
  • ⅛ cup Maple syrup
  • 1.5 tablespoons Almond butter
  • 3 tablespoons Collagen powder
  • ½ cup Almond milk

Instructions

  • Add all the ingredients into a jar or small bowl.
  • Mix well until everything is coated.
  • Let sit for 5 minutes.
  • Mix the chia pudding mixture again.
  • Let sit for four hours or overnight to thicken up.
  • Top with your favorites and enjoy.

Video

Notes

  • Serving makes one large jar or two very small jars. Personally, I split it into two and top it with coconut whipped cream.
  • Your coffee doesn’t need to be chilled for this coffee chia pudding but it does need to be room temperature or cooler. 
  • Make sure to use runny almond butter, otherwise, it won’t mix well into the chia seeds.
  • Don’t skip double mixing the chia pudding! It’s the number one hack to make sure that your dairy-free chia pudding comes out smooth and creamy and not clumpy.
  • If you don't like a sweet coffee flavor, scale back the maple syrup by one tablespoon and increase the almond milk by the same ratio.

Nutrition

Calories: 545kcal | Carbohydrates: 50g | Protein: 29g | Fat: 28g | Saturated Fat: 2g | Polyunsaturated Fat: 14g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Sodium: 229mg | Potassium: 465mg | Fiber: 17g | Sugar: 25g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 546mg | Iron: 4mg