Creamy, rich, utterly (and udder-lessly) bursting with nutrients, this easy vegan mocha chia pudding is wholesome enough for breakfast, decadent enough for dessert. Customizing is easy: go subtle or strong on sweetness; make the coffee or the chocolatey notes sing to your taste, or delight in a balanced, harmonious blend of both.

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Call it cliché, but there’s no flavor more suited to kicking off a successful day than coffee. Just the roasted aroma alone propels feelings of alertness, readiness. What could be better? Coffee with chocolate, of course. And even better than that? How about knowing the coffee won’t come with a crash? What’s more, it offers a superfood boost to boot, just the right blend for sustained energy.

I was invited to try Joe’y Coffee Alternative, and boy was I impressed. Alongside the clever name and refreshingly scrappy and dedicated back story, this small company has put together a product that combines a trove of quality ingredients, including potent Cordyceps and Lion’s Mane Mushrooms and my favorite adaptogen, Ashwagandha. Also included in the bold blend are roasted chicory root, cacao, and cinnamon, contributing to the robust, satisfying flavor. I’m so intrigued by mushroom coffees, and approach each one with hope, but this one really delivers. I’m enjoying it hot, iced, and mixed into nourishing, delectable goodies like this mocha chia pudding.

More than a tasty treat

It kind of goes without saying, all chia puddings are easy to make. But this one tastes like it’s a bit more complicated in a good way, without being so. The nutritional punch that comes with the delicious chocolate fix comes down to a handful of powerhouse ingredients:

Medjool dates: Dates are my jam! These naturally sweet gems are a delicious source of sweetness with caramel-like notes, and they also provide fiber, potassium, and antioxidants.
Unsweetened non-dairy milk: I like using unsweetened soy for this—it really enhances the creamy richness—but oat, and I’m sure any other plant milk works beautifully, too. One of the many wonderful things about chia pudding is, that low-calorie base that can be customized to your preference, providing hydration, typically boosting the calcium, and adding vitamins and minerals no matter what.
Chia seeds: Tiny but mighty, these seeds are packed with omega-3 fatty acids, fiber, and protein. They absorb liquid to create a satisfyingly thick texture and promote digestive health.
Cacao powder: The raw, unprocessed form of cocoa, cacao powder is rich in antioxidants, magnesium, and iron. It delivers a deep chocolate flavor without added sugars. Go lean or big on the cacao powder depending on what you want the overall taste to be. Given that Joe’y includes cacao as a key ingredient already, you can even go without if you want to.

The first day of school here was just over a week ago, but already it feels like we’re in it full-swing. I have this idea that mornings can flow like a well-oiled machine—it’s mostly an idea, but sometimes it’s reality. When it is, make getting to school on time is a lot more comfortable. Being prepared with make-ahead, energizing breakfasts that start the day with smiles goes a long way in setting the rhythm to flow mode for everyone. Equally meaningfully, closing the day with the option of a deceptively decadent snack loaded with goodness is a nurturing reminder, you are loved.

Vegan Mocha Chia Pudding

Yield: 2-3

Author: Wendy McMillan

Prep time: 5 MinInactive time: 2 HourTotal time: 2 H & 5 M

Creamy, rich, and brimming with nutrients, this easy vegan mocha chia pudding is most wholesome enough for breakfast, decadent enough for dessert.

Ingredients

1 Tablespoon Joe’y (or use instant coffee granules)
1 ¼ Cup unsweetened soy milk (or unsweetened plantbased milk of choice)
6-8 Cup pitted Medjool dates, soaked, about ½ to ¾ Cup (or to taste)
1 Tablespoon to ¼ Cup cacao powder (depending on how chocolaty you want it)
4 Tablespoons chia seeds
Pinch sea salt

Instructions

In a blender, combine the tablespoon Joe’y or instant coffee, soy milk, dates, and cacao powder. Blend until the dates are smooth.
Pour into a bowl with a lid and whisk in the chia seeds and pinch salt. Refrigerate at least two hours, optimally overnight. Stir again in the morning and serve topped as desired.

Nutrition Facts

Calories

1598

Fat

11 g

Sat. Fat

1 g

Carbs

400 g

Fiber

44 g

Net carbs

356 g

Sugar

343 g

Protein

18 g

Sodium

85 mg

Cholesterol

0 mg