Coffee & Cacao Chia Seed Pudding
Let’s talk java.
Good old, morning starting coffeeeee.
True or false: Coffee is good for you.
This question can skew true or false depending on the person, their age, their genetics, their lifestyle, and even the way they consume their coffee. Coffee loaded with hormone laced dairy cream, spoonfuls of refined sugar, pumps of artificial sweeteners, and some whipped cream on top just for kicks? No, that is certainly not considered health food and will provide absolutely zero nutritional benefits.
Yet, some coffee drinking (black & minimally sweetened) may be beneficial to our health. According to the recently proposed dietary guidelines for Americans, coffee is in. The guidelines state that coffee may protect an individual against type-2 diabetes, Parkinson’s disease, liver disease, prostate cancer, Alzheimer’s, and more. In fact, a large study from 25,000 coffee drinkers in South Korea showed that moderate coffee consumption was associated with decreased risk of coronary artery calcium. Of course, negative effects of coffee and caffeine have also been widely studied and contested. Caffeine is linked to insomnia, nervousness and anxiety, upset stomach, rapid heartbeat, and restlessness. Those with sleep problems and uncontrolled diabetes may not function well with coffee, so be sure to consult a health professional before going loco for java.
If coffee is part of your morning routine, why not add some chia seeds to it? Is there no better way to wake up than with coffee and chia seed pudding? Prepped the night before, this coffee & cacao chia seed pudding will provide plenty of morning goodness to start your day. You’ll get a boost of caffeine from the cacao powder and coffee, plus fiber from the chia seeds, antioxidants from the honey and cacao, and some beneficial fatty acids from the almond milk. If you want to make this more of a dessert, enjoy it with some coconut whipped cream and cacao nibs for an excellent nightcap – just be sure to eat it a few hours before bed so you’re not wired!
Strong black coffee + rich cacao + sweet raw honey + crunchy chia seeds + creamy almond milk = your favorite new way to get your daily cuppa’ Joe.
Coffee & Cacao Chia Seed Pudding
½ cup strongly brewed organic black coffee, cooled to room temperature
1 ½ cups almond milk, unsweetened
⅓ cup chia seeds
2 tablespoons cacao powder
2 tablespoons raw honey or maple syrup
1 can coconut milk, chilled overnight in the refrigerator (from a BPA free can)
2 tablespoons maple syrup
1 teaspoon vanilla extract
Add coffee, almond milk, cacao powder, and raw honey into a bowl or large jar and stir to combine. Add in chia seeds and whisk or vigorously shake (in a lidded jar!) mixture until chia seeds are incorporated. Let chia mixture stand for 20 minutes, and then whisk or shake again to redistribute seeds. Cover and place in the refrigerator to set overnight.
Serve chia seed pudding with a dollop of fresh coconut whipped cream, (recipe below) a sprinkle of coconut flakes, chia seeds, berries, or cacao nibs. Enjoy!
To make the coconut whipped cream, remove chilled can from the refrigerator and gently flip over. Open the bottom of the can and drain the clear liquid on the top. Scoop out the hardened white cream that remains and place in a mixing bowl along with maple syrup and vanilla extract. Beat until mixture is creamy with soft peaks. Serve on chia seed pudding immediately, or place in the refrigerator to thicken up. Extra whipped cream will keep for 2-3 days.