Chia Seed Pudding 8 Ways: 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!
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Total Time: 20 minutes
- Yield: 1 cup 1x
Scale
Ingredients
- 3/4 cup strongly brewed coffee
- 3 tablespoons chia seeds
- 1/4 cup full-fat coconut milk
- 2 medjool dates
Instructions
- Combine the cooled coffee and chia seeds. Mix well
- Let sit for 5 minutes then mix again to ensure chia seeds don’t settle to the bottom
- 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
- Once combined, refrigerate the coconut milk & dates ‘caramel’ sauce until ready to serve
- Serve once all chia seeds have soaked up the milk or refrigerate overnight to serve later
- 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
Find it online: https://physicalkitchness.com/chia-seed-pudding-8-ways/