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Dark Chocolate Mocha Chia Pudding by Dana Monsees


Units Scale


  • 1 cup almond milk
  • 1 cup full-fat coconut milk
  • 4oz chopped dark chocolate
  • 2 tbsp cocoa powder (optional *see note)
  • 1/4 cup chia seeds
  • 1 Tbsp instant espresso powder
  • 1 Tbsp maple syrup
  • 1 tsp vanilla extract
  • Small pinch (about 1/4 tsp) sea salt

For serving

  • Coconut whipped cream
  • Dark chocolate shavings
  • Optional: toasted coconut, for serving



  1. Melt the dark chocolate over a double boiler on the stove (or in the microwave) until no chocolate pieces are left. Stir in the espresso powder.
  2. Combine the chia seeds, almond milk, coconut milk, vanilla, cocoa powder (if using) and maple syrup in a large jar, add in the melted chocolate mixture, and shake vigorously until combined. Refrigerate for at least an hour or two, or until it resembles a pudding texture. You can also leave it overnight. Adjust the liquid if you want the pudding more firm or smooth.
  3. Serve with coconut whipped cream and extra chocolate shavings!


*Note: If you like extra dark chocolate, add in the 2 Tbsp cocoa powder.

  • Author: Curry Girls Kitchen