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Chia Seed Pudding 8 Ways: Caramel Mocha Chia Seed Pudding

Caramel Mocha Chia Seed Pudding

Coffee-soaked chia seeds with a naturally sweetened, homemade caramel sauce make this caramel mocha chia seed pudding an amazingly delicious (and paleo) early  breakfast or mid-morning treat!

Scale

Ingredients

Instructions

  1. Combine the cooled coffee and chia seeds. Mix well
  2. Let sit for 5 minutes then mix again to ensure chia seeds don’t settle to the bottom
  3. Blend the coconut milk and medjool dates until well-combined. You may need to boil the dates for 30-45 seconds to get them soft enough to break down
  4. Once combined, refrigerate the coconut milk & dates ‘caramel’ sauce until ready to serve
  5. Serve once all chia seeds have soaked up the milk or refrigerate overnight to serve later
  6. Layer chia pudding between caramel sauce when ready to eat

Notes

Chia seed pudding will keep well for up to a week in the refrigerator