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.
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.