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A glass of avocado chia pudding with a spoon coming out of it, with a pot of yoghurt in the background and another serving in the foreground

Chocolate and Coffee Avocado Chia Pudding

Chloe from Forkful of Plants
Prep Time 10 minutes
Total Time 10 minutes
Course Breakfast
Cuisine Raw
Servings 2
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.
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Equipment

  • Blender or food processor

Ingredients
 
 

  • 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

Instructions
 

  • 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.

Notes

*If you don't like coffee, add the equivalent amount of plant milk or water.
STORAGE:
You can make avocado chia 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 also freeze the pudding for up to 3 months in airtight containers. Just make sure that you fully thaw them in the fridge overnight before eating.

Nutrition

Calories: 353kcalCarbohydrates: 34gProtein: 7gFat: 23gSaturated Fat: 3gFiber: 17gSugar: 8g
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