Espresso Chia Pudding with Espresso Cacao Sauce and Good Mornings

Good Mornings: 50 Delicious Recipes to Kick-Start Your Day, written by Deborah Kaloper and Mark Roper, features a collection of sweet and savory recipes with a focus on fruits, vegetables, drinks, baking, eggs, and grains.

A few highlights include Blood Orange & Coconut Yoghurt Breakfast Tarts, Carrot Cake Baked Oats, Tahini & Maple Banana Bread with Vanilla Cashew Cream, and Chipotle-Spiced Hot Chocolate. I will also be sharing their recipe for Espresso Chia Pudding with Espresso Cacao Sauce following the review.

Disclosure: I received a copy of this book from Smith Street Books in exchange for my honest review. All comments and opinions are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Deborah Kaloper & Mark Roper

Deborah Kaloper is a food stylist, prop stylist, and recipe developer. She is a former breakfast and pastry chef and now works with top photographers, chefs, food writers, brands, and has been a part of over 60 cookbook projects.

She grew up in California and is currently based in Melbourne, Australia.

Mark Roper is a lifestyle, travel, food, and interiors photographer. His work has been featured in Vogue Living, Condé Nast Traveller, Belle, Gourmet Traveller, Delicious, Habitus, Country Style, and with top brands. He is originally from the United Kingdom and is now based in Melbourne, Australia.

Good Mornings

Deborah and Mark begin Good Mornings with a short introduction and idea behind the book. They have included quite the collection of recipes from vibrant fruits and vegetables to baked goods and refreshing drinks.

There are also plenty of vegan, vegetarian, gluten-free, dairy-free, and refined-sugar-free options with substitutions when possible.

They have even included a guide of possible substitutions for dairy products, chocolate, honey, eggs, and flour. Key ingredients are also explained with descriptions and uses.

Chapters are divided according to the following: Fruit, Seeds & Grains, Vegetables & Salad, Eggs & Things, Baking & Sweets, Drinks, and Basics.

The photography is provided by Mark Roper. Every single recipe is paired with a beautifully styled photo of the finished dish.

Measurements are listed in Metric and US Customary. Titles are written in English. Each recipe has a headnote with background information, ingredient notes, helpful tips, yield, and serving ideas.

Espresso Chia Pudding with Espresso Cacao Sauce

The Espresso Chia Pudding with Espresso Cacao Sauce was my first time ever making a chia pudding and it was so easy!

Simply whisk together coconut milk, coconut water, espresso, chia seeds, cacao powder, and maple syrup until well combined and transfer to individual glasses and refrigerate for at least 3-4 hours to overnight.

The chia seeds will absorb the liquid and create a thick and creamy texture.

Before serving, whisk together cacao powder, espresso, and date syrup to make the Espresso Cacao Sauce.

Pour over the Espresso Chia Pudding along with vanilla coconut yoghurt (or Vanilla Whipped Coconut Cream- recipe in book) and a sprinkling of cacao nibs.

Notable Ingredients

Chia seeds are small black and white seeds native to Mexico and Guatemala. They become gel-like when added to liquid and are a good egg replacement in vegan baking. I was able to find chia seeds in the baking section of my local grocery store. They are also on Amazon: Raw Black Chia Seeds.

The date syrup adds a little extra sweetness. I have been able to find date syrup near the honey in larger grocery stores and markets with Middle Eastern ingredients. It is also on Amazon: Just Date Syrup and D’vash Organic Date Nectar. If not available, swap for maple syrup to taste.

Other Dishes

I also made the Turmeric Oats with Sautéed Shiitake Mushrooms, Lush Chocolate & Orange Mousse, Crepes with Chocolatey Cashew Butter, and Matcha Iced Latte.

The Turmeric Oats with Sautéed Shiitake Mushrooms were a favorite with Chad. These savory breakfast oats are simmered in a vegetable broth with turmeric. Once tender and creamy, they are topped with garlicky sautéed mushrooms and kale.

The Lush Chocolate & Orange Mousse was such a fun use for silken tofu. Tofu is blended with melted dark chocolate, honey, Grand Marnier, orange, and vanilla until smooth, then divided among glasses and refrigerated until chilled. The resulting texture is incredibly light with such a fantastic combination of flavors.

The Crepes with Chocolatey Cashew Butter were a favorite with the kids. Crepes are cooked until barely golden, then served with a homemade chocolate cashew butter, coconut cream, fresh berries, and dark chocolate. I especially loved the use of the cassava flour as the base for the crepes. It created a chewy, yet light texture.

I love matcha and the recipe for the Matcha Iced Latte definitely didn’t disappoint. It was wonderful paired with the cold milk and a little honey (or maple syrup) for sweetness. The instructions were also well written to prepare the matcha into a smooth drink.

Good Mornings is a great pick for those looking for new breakfast and brunch ideas. Many of the recipes come together with minimal effort and gorgeous results. There are options from quick and easy weekday eats to more intricate dishes perfect for weekend brunch.

Most of the ingredients are available in larger American supermarkets with a health food section. A few items that may require further searching include maca powder, edible flowers, coconut sugar, bee pollen, flax seeds, dried hibiscus, coconut flour, pink peppercorns, spelt flour, golden raisins, gochujang, silken tofu, and more.

Espresso Chia Pudding with Espresso Cacao Sauce Recipe

Excerpt from Good Mornings

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5 from 5 votes

Espresso Chia Pudding with Espresso Cacao Sauce

A recipe for Espresso Chia Pudding with Espresso Cacao Sauce. This easy chia pudding is topped with coconut yogurt, cacao nibs, and a rich espresso sauce.

Course Breakfast

Cuisine N/A

Keyword breakfast, chia seed, chocolate, coconut, dessert, espresso

Prep Time 15 minutes

Cook Time 0 minutes

Resting Time: 3 hours

Total Time 3 hours 15 minutes

Servings 4 Servings

Ingredients

Espresso Chia Pudding:

• 250 milliliters (1 cup) coconut milk or coconut cream
• 125 milliliters (1/2 cup) coconut water
• 125 milliliters (1/2 cup) espresso
• 60 grams (1/3 cup) chia seeds
• 25 grams (1/4 cup) cacao powder
• 40 milliliters (1 1/4 fluid ounces) pure maple syrup

Espresso Cacao Sauce:

• 25 grams (1/4 cup) cacao powder
• 3 tablespoons espresso
• 4 teaspoons date syrup

Toppings:

• 125 grams (1/2 cup) vanilla coconut yoghurt or Vanilla Whipped Coconut Cream
• 1 tablespoon cacao nibs

Instructions

• Place the coconut milk, coconut water, espresso, chia seeds, cacao powder and maple syrup in a bowl and whisk to combine.
• Divide the mixture evenly between 4 glasses and refrigerate for 3-4 hours or overnight until the chia seeds have absorbed all the liquid and are thick and creamy.
• Making the espresso cacao sauce is also easy: just place all the ingredients in a bowl and whisk together.
• Serve the chia puddings topped with a dollop of chilled vanilla coconut yoghurt or whipped coconut cream, with a sprinkle of cacao nibs and a drizzle of the espresso sauce.