Layered Mocha and Vanilla Chia Seed Pudding


When it comes to morning meals, I'm usually a savory kind of girl — it's eggs all day, every day, But occasionally my sweet tooth will kick in, and I usually opt for foods like almond butter toast or chia seed pudding. Last night I had the brilliant idea to infuse my chia seed pudding with cold brew coffee, so I could get my morning kick built right in to my breakfast. I don't think I'll ever make a plain chia seed pudding again.

These chia seed puddings are lightly sweetened, but if you prefer them on the sweeter side, just add an extra tablespoon of maple syrup. 

Ingredients (serves 2-3)

Ingredients for Mocha Chia Seed Layer

  • 2 cups unsweetened almond milk
  • 1/4 cup cold brew concentrate
  • 1 1/2 tablespoons cocoa powder
  • 1 tablespoon Grade B maple syrup
  • 5 tablespoons chia seeds

Ingredients for Vanilla Chia Seed Layer

  • 2 cups unsweetened almond milk
  • 1 teaspoon vanilla extract
  • 1 tablespoon Grade B maple syrup
  • 5 tablespoons chia seeds


  • Strawberries
  • Cacao nibs

1. Get two separate medium-sized bowls. Each will hold one of the chia seed puddings.

2. Combine almond milk, cold brew concentrate, and cocoa powder in a blender until smooth. Add to one of the bowls along with the maple syrup, and mix in. Add chia seeds and stir so that it's not clumpy. 

3. In the separate medium bowl, combine almond milk, vanilla, and maple syrup. Add in chia seeds and stir thoroughly. 

4. Let both bowls sit at room temperature uncovered for 30 minutes, then stir thoroughly to remove any clumps. 

5. Cover with saran wrap and place in the fridge overnight, or for 7-9 hours. In the morning, stir again if pudding begins to clump, and let sit for another 30 minutes to an hour.

6. To make parfait, layer vanilla first, then add a mocha layer in between. Top with another vanilla layer, leaving 1/2 an inch at the top for toppings. Top with strawberries and cacao nibs, or your toppings of choice.