Chocolate and Coffee Avocado Chia Pudding
This chocolate and coffee avocado chia pudding makes for a delicious, creamy and indulgent breakfast, which is super healthy. Packed with protein, fibre, healthy fats, and omega 3s, chia pudding is the perfect way to start your day with a boost.
What is avocado chia pudding?
It’s perfect for the summer months as it doesn’t require any cooking to achieve a thick texture- so you won’t need to use the stove or oven when the weather is hot. All you need to do is mix and go!
This avocado chia pudding is so luxurious and delicious, and is one of my favourite pudding recipes. It’s great if you love avocado, but also really enjoyable if you don’t. The texture is light, creamy and smooth, and you’d never know it’s made from avocado!
Avocado has a slightly nutty but rather neutral taste, which means we can add pretty much any flavour to it. Coffee with chocolate is a flavour match made in heaven, where coffee really brings out the rich flavour of the chocolate.
Is chia seed pudding good for you?
Avocado is a super healthy fruit, known for being nutrient rich and good for the heart. It’s a great source of vitamins C, E, K, and B6, as well as being full of healthy monounsaturated fats. It makes a nutritious addition to this chocolate chia pudding.
Chia seeds facts
If you’ve seen my chia butter, chia parfait, or chia porridge recipes, you’ll know how much I love chia seeds. Chia seeds are an incredibly healthy ingredient, full of fibre, antioxidants, calcium, protein, and omega 3’s.
They’re great for both digestion and hydration. Their high fiber content and their ability to hold water makes this avocado chia seed pudding into a really filling breakfast. Although it looks like a small portion of pudding, you’ll be surprised at how filling this is.
When combined with liquid, chia seeds create a gelatinous texture, which is a great egg substitute as it binds and thickens.
This oat milk chia pudding recipe is great if you’re new to chia seeds. If you’re not sure about the texture, you can even blend it up into a smooth pudding. It isn’t crunchy or seedy at all, and instead has a jelly-like texture.
Why I love coffee chia pudding
- It’s gluten free, dairy free, egg free, soy free, nut free, and is easily made sugar free. It can also fit in with low carb or keto diets.
- Chia seeds and avocado are super healthy ingredients.
- You only need a handful of ingredients to make this recipe.
- Hardly any prep time is needed, and you can make a big batch for the week.
- It’s really versatile, so you can add your favourite ingredients or toppings.
What ingredients are needed for avocado chia pudding?
You need only 5 key ingredients for this recipe, plus a few optional extras:
Chia seeds– Black or white chia seeds will work, which you can find at most grocery stores these days. Check the baking or health food aisle, but if you’re struggling your local health food shop will definitely have them.
Oat milk– Opt for unsweetened oat milk. This is a great alternative to cows milk, and you can even make your own if you want to be thrifty.
Brewed coffee– I love the richness that coffee adds to chocolate, and it’s a great pick-me-up for the morning. You could use decaf coffee for the flavour without the kick, or just swap it out for the same quantity of oat milk or water.
Avocado– A key ingredient for avocado chia pudding! Make sure your avocado is nice and ripe so that it blends up super creamy. Give the avocado a gentle squeeze, and if it has just a little bit of give, it’s perfect.
Cocoa powder– Opt for a cocoa or cacao powder which doesn’t contain added sugar.
Vanilla (optional)– Optionally, you can use vanilla extract, paste or bean for an extra layer of flavour.
Maple syrup (optional)– This is an optional ingredient added for sweetness, if vanilla isn’t enough. You could use maple syrup, agave or your favourite sweetener. Taste the oat milk chia pudding mixture and add sweetener to your preference.
Salt (optional)– I find that a pinch of salt makes chocolatey flavours pop, but this is completely optional.
To make this chocolate avocado chia pudding recipe, all you will need is a blender (full sized, bullet or immersion will work) or a food processor. In a pinch, and if your avocado is soft enough, you could mash and whisk the avocado with a fork until it is smooth, then slowly whisk in the other ingredients.
What should I make my chia pudding in?
I like pudding pots, or mason jars with lids for a great grab and go option. This way, you can just shake it up to make sure the seeds distribute evenly.
How to make avocado chia pudding
This recipe is so easy to make, you’ll wonder why you haven’t tried it sooner!
Blend the oat milk, coffee, avocado, cocoa, vanilla (if using), maple syrup (if using) and salt (if using) until completely smooth.
Once smooth, stir the chia seeds evenly through.
Leave it to stand for a couple of minutes, then give it a second stir. This ensures that you don’t get any clumps of chia seeds in your pudding.
Transfer the pudding into jars or glasses. Use a spoon or give your container a shake to level out the surface. Leave it in the fridge to thicken for at least 4 hours, or preferably overnight.
And that’s it!
This avocado chia pudding is so creamy and just perfect served as it is. If you’d like to mix it up a little bit, try:
- Topping it with a dollop of thick, dairy free Greek yoghurt.
- Dressing it up with fruit- berries or bananas are my favourite toppings. Tropical fruits also work well, as do crunchy apples or pears.
- Adding nuts, seeds, or dried fruit on top.
- Including some nut butter in the pudding mix (I love hazelnut butter!).
- Layering your chocolate chia pudding up with granola or muesli and sliced fruit to make a pretty parfait.
My top tips for the best chia pudding
The optimum time for leaving avocado chia seed pudding to set is at least 4 hours, and it’s even better if you can leave it overnight. At the very minimum, leave it to set for 2 hours (but the chia seeds may still be a little crunchy).
Don’t skip the second mix, as this stops you from getting any clumps of chia seeds. This is because once the chia seeds have absorbed a little bit of water, they suspend more evenly throughout the liquid once mixed.
You can adjust the recipe to make the consistency of the chia pudding to your taste- for a thicker pudding, add an extra tablespoon of chia seeds and leave to absorb for a couple of hours. For a thinner avocado pudding, just add a tablespoon or two of oat milk and stir well.
If you prefer a completely smooth coffee chia pudding, you can actually blend everything, including the chia seeds, together in a high speed blender.
Ingredient substitutes or additions
- You can use just about any liquid to make this avocado chia pudding recipe, so give this a go with your favourite plant milks (almond milk and coconut milk are great), or even just water.
- If you don’t like coffee, you can leave this out, just swap it for the same quantity of plant milk or water.
- Add some yoghurt to your avocado chia chocolate pudding for a probiotic boost.
- Use mashed banana or applesauce for a natural sweetness. Be aware that if you use banana, the flavour will come through.
- For a more Wintery flavour, try adding cinnamon, pumpkin spice, or cardamon.
- Give it a protein boost by adding a couple of spoons of chocolate or vanilla protein powder.
- For an indulgent desert, add a tablespoon of dark chocolate chips (just make sure they’re dairy free).
You can make this pudding in advance, and it will keep for up to 5 days in the fridge. Either store them in lidded mason jars or airtight containers.
You can freeze avocado chocolate chia pudding for up to 3 months in airtight containers. Just make sure that you fully thaw it in the fridge overnight before eating.
If you like this recipe for chia pudding…
You might like:
- Vegan chocolate and hazelnut oatmeal
- Homemade spiced pear granola
- Peanut butter and banana breakfast bars
- Healthy quinoa granola
- Or easy coffee overnight oats
Chocolate and Coffee Avocado Chia Pudding
- Blender or food processor
- 40 g chia seeds
- 250 ml oat milk
- 125 ml brewed coffee*
- 1 avocado
- 2 tbsp cocoa powder
- 1 tsp vanilla optional
- 1 tbsp maple syrup optional
- pinch salt optional
- Blend the oat milk, coffee, avocado, cocoa, vanilla (if using), maple syrup (if using) and salt (if using) until completely smooth. Once smooth, stir the chia seeds evenly through.
- Leave it to stand for a couple of minutes, then give it a second stir. This ensures that you don’t get any clumps of chia seeds in your pudding.
- Transfer the pudding into jars or glasses. Leave it in the fridge to thicken for at least 4 hours, or preferably overnight.
Made this recipe?
I’d love to know how you got on- let me know how it turned out in the comments below!
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