Dalgona Coffee Chocolate Chia Healthy Vegan Pudding
Ingredients
Chia Pudding
- 8 tbsp chia seeds ½ cup
- 500 ml plant milk (I prefer oat milk) 2 cups
- 3 tbsp maple syrup
- 5 tbsp raw cacao powder
- 1 tsp pure vanilla extract
- pinch of sea salt
Dalgona Coffee
- 4 tbsp instant coffee
- 4 tbsp granulated sugar raw, or white
- 4 tbsp water
- pinch vanilla powder optional
Instructions
- Add the chia seeds, raw cacao powder and sea salt to a mixing bowl and mix together. Slowly add the oat milk while whisking the pudding together. I find it combines best this way and you are less likely to be left with chia clumps (which is super annoying). Once all of the oat milk is added, mix in the vanilla extract and the maple syrup. Taste the pudding to see if you would like to adjust any of the ingredients.
- Once all the pudding ingredients are combined, let the pudding sit for about 15 minutes and then whisk the pudding again. This way the chia seeds don't settle at the bottom. Then place the pudding in the fridge and let the chia seeds work their magic! Easy!
- Chill the pudding in the fridge for 3-5 hours (or overnight even*), depending how long it takes for the chia seeds to become a pudding, but you should wait at least around 3 hours.
- Before serving, make the Dalgona whipped coffee. Add all the ingredients to a mixing bowl and mix with an electric hand mixer until it becomes a thick whipped texture with stiff peaks. Taste and see if you want more sugar or not. I found it to be a nice balance with the pudding as is.
- Scoop out Dalgona coffee on each chia pudding serving. Sprinkle with more raw cacao powder like I did if you wish! Store any leftovers in the fridge in an airtight container. The coffee however is best enjoyed fresh. Enjoy!
Notes
*Sometimes I find that if the chia pudding is left in the refrigerator overnight it can get quite compact, if this happens you can add some more oat milk and stir it in. Then the pudding loosens up perfectly.