Dark Chocolate Espresso Chia Pudding


13 ½ oz. coconut milk (may substitute almond milk)

4 oz. coffee, strongly brewed, or espresso

2 Tbsp. raw cacao powder

¼ cup dark chocolate chips or chopped dark chocolate

1 teaspoon vanilla extract

Raw honey or grade B maple syrup, to taste if desired

5 Tbsp. chia seeds



  1. Place coconut milk and espresso/coffee in a heavy-bottomed pot and turn heat to medium. Whisk in cacao powder.
  2. When cacao powder is completely incorporated, add chocolate chips, or chopped chocolate and whisk constantly until melted.
  3. Remove pot from heat, whisk in vanilla, and taste for sweetness, adding honey or maple syrup if desired.
  4. Whisk in chia seeds until the mixture is completely smooth.
  5. Pour mixture in bowl, cover, and place in refrigerator for at least 2 hours before serving. Garnish with berries or mint if desired and Enjoy!

Serves 4

Inspired by: https://www.primalpalate.com/paleo-recipe/dark-chocolate-espresso-chia-pudding/


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