This Cappuccino Chia pudding is made with just 4 ingredients plus your favorite sweetener of choice so it’s not only dairy free, but sugar-free , gluten free, low carb and easy as well!
If you’ve never enjoyed chia seeds, now’s the time to try them out! If you’re a coffee lover this will be a luscious, satisfying dessert that provides a little boost in your day. It has no added sugar so it won’t leave you crashing from a sugar rush like many other afternoon snacks can tend to do.
I first met Lauren a couple of years ago in Miami at Blogher Food. We had such a fun time because we instantly hit it off, like we’d known each other for years!
Even with us both living in different states and being busy with our kids, we usually just pick up where we left off the last time we were able to chat. Isn’t it wonderful to have friends like that?
When I heard she was in the hospital I was anxious to help. Our friend Carolyn from All Day I Dream About Food beat me to it first and organized a guest post schedule and I’m happy to be helping in some way.
Lauren and I both share healthy family friendly recipes, but my blog, Sugar-Free Mom, focuses on the added sugars and processed sugars in recipes. You will find many vegan recipes, gluten free, vegetarian and low carb recipes on my site as well. Hope you enjoy this creamy chia pudding!
Cappuccino Chia Pudding
Ingredients
- 1/2 cup strong brewed coffee decaf or regular, chilled
- 1/2 cup unsweetened almond milk or milk of choice
- 1/2 tsp coffee extract
- 1/4 cup chia seeds
- 2 tbsp sweetener or choice I use vanilla liquid stevia and needed just 1/4 tsp Maple syrup or honey would also work
- optional toppings: dairy free whipped cream
Instructions
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Stir ingredients together and taste and adjust sweetener as needed.
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Allow to sit for a couple of minutes then evenly pour into two serving glasses.
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Refrigerate 10 minutes.
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Top with optional toppings if desired. Enjoy!
Thank you so much Brenda! Please go visit her on Facebook, Pinterest, Twitter and Instagram and show her some love. I have such great friends!
allie @ Through Her Looking Glass says
February 17, 2016 at 3:55 pmWhat a great afternoon pick-me-up! Hard to believe just four ingredients too. My prayers are with you as you recover, Lauren. xo
lauren.kelly says
February 17, 2016 at 8:53 pmThanks Allie, I am getting stronger every day!
Dittywitty says
February 17, 2016 at 4:51 pmI don’t have coffee extract. Do you think a small amount of expresso powder might work or the coffeee flavors that come in those small squeeze bottles might work. I would really like to make this. BTW I love you website and appreciate that you have introduced me to Lauren’s site.
lauren.kelly says
February 17, 2016 at 8:54 pmThank you so much! It’s nice to have you here! I am going to ask Brendan to respond to this 🙂
Brenda@SugarfreeMom says
February 17, 2016 at 10:03 pmYes instant espresso powder would work, maybe 1/2 teaspoon. Thank you!
lauren.kelly says
February 17, 2016 at 11:28 pmThanks Brenda! XO
Ashley @ Wishes and Dishes says
February 17, 2016 at 7:48 pmI just used chia seeds in a smoothie yesterday and now I have a new way to use them! Love!
lauren.kelly says
February 17, 2016 at 8:53 pmYay for chia!
The Food Hunter says
February 17, 2016 at 9:56 pmI’m not really into the chia seeds but this sure looks good
lauren.kelly says
February 17, 2016 at 11:28 pmOh you need to try this Theresa!
Kirsten/Comfortably Domestic says
February 17, 2016 at 10:20 pmHard to believe that this healthy pudding is made with only 4 ingredients. It looks so decadent!
lauren.kelly says
February 17, 2016 at 11:28 pmI agree Kirsten! 🙂
Alexandra Caspero says
February 18, 2016 at 1:42 amI love chia seeds and love this cappuccino inspired pudding, perfect for both dessert and breakfast!
lauren.kelly says
February 18, 2016 at 12:06 pmDon’t you love any treat that’s healthy enough to eat for breakfast, Alexandra?
Sarah Walker Caron (Sarah's Cucina Bella) says
February 18, 2016 at 2:14 amOoooh. Cappuccino pudding sounds amazing. I haven’t have chia seeds before, but this looks like a great way to sample them for the first time.
lauren.kelly says
February 18, 2016 at 12:05 pmI agree Sarah!
Seagal says
March 20, 2016 at 7:20 pmThey are sort of like tapioca only better!
lauren.kelly says
March 28, 2016 at 12:26 pmYes Seagal!! I can’t wait to make it 🙂
patrys says
February 18, 2016 at 6:26 amHi,
Is 10 minutes enough for the chia seeds to swell? I normally have to leave them overnight and then still some are not soft yet?
lauren.kelly says
February 18, 2016 at 12:05 pmHi there I usually leave them overnight which makes that gelatin-like texture. How long did you refrigerate them for?
Kelly @ Nosh and Nourish says
February 18, 2016 at 2:04 pmI still have not fully embraced the chia seed. This looks like the perfect way to start! I LOVE COFFEEEEEEEEEEEEE!!
Kim Beaulieu says
February 19, 2016 at 9:44 amWaves hello to Brenda. “Hey girl”. Ha
Love this recipe. It’s perfection and hubs will go nuts for this one. Can’t wait to try it.
Lauren I hope you’re feeling better. The mom in me says “get some rest and don’t overdo it”. Ha. If you need anything let me know. I’d be happy to help with any blogging stuff, or pin a bunch of stuff to help out while you’re off. Take good care of you. xx
lauren.kelly says
February 19, 2016 at 2:01 pmThanks so much Kim! XO
Nic says
March 28, 2016 at 2:34 amI love how versatile chia puddings can be! I usually make this as an overnight recipe and add a bit of heavy or coconut cream to get some extra fat in.
On a side note, I couldn’t resist saving this to Evernote as “Cappuchia” Pudding. 😉
lauren.kelly says
March 28, 2016 at 12:25 pmI love Cappuchia Pudding Nic!!