Coffee chia pudding with cocoa
~15 minon the hobFusionVeganGluten-freeDairy-free
347kcal
15 gprotein
14 gcarbs
21 gfat
15 gfibre
The numbers are for one adult serving, based on someone who burns about 2,550 kcal a day. The app scales the portion to you and to everyone at the table.
| of the pot | kcal | protein | |
|---|---|---|---|
| Tombulking | 49% | 503 | 22 g |
| Emmagetting lean | 27% | 278 | 12 g |
| Jackgrowing | 24% | 243 | 11 g |
Sample household. Numbers worked out by the app’s model.
Ingredients
Serves
- Chia seeds30 g
- Unsweetened soya milk200 ml
- Unsweetened cocoa6 g
- Maple syrup10 g
- Unsalted almonds15 g
- Chia seeds60 g
- Unsweetened soya milk400 ml
- Unsweetened cocoa10 g
- Maple syrup20 g
- Unsalted almonds30 g
- Chia seeds120 g
- Unsweetened soya milk800 ml
- Unsweetened cocoa25 g
- Maple syrup40 g
- Unsalted almonds60 g
If you can’t get it
- Maple syrup → agave syrup or a teaspoon of sugar dissolved in a little water
Method
- Make strong coffee in the evening and leave it 20 minutes to go completely cold, because warm coffee sets the chia off too soon and the seeds clump before you have managed to stir them.
- Put the chia seeds, cocoa and maple syrup in a jar and stir them together dry. Otherwise the cocoa gathers into lumps you won’t break up later.
- Pour in the soya milk and the cooled coffee.
- Stir 20 seconds, wait 5 minutes and stir again. That second stir matters more than the first — the chia will have set into a cake at the bottom by then and now you break it up.
- Close it and refrigerate overnight, at least 6 hours.
- In the morning check the thickness: the pudding should hold on an upturned spoon. If it’s thin, stir in a teaspoon of chia and put it back in the fridge for 20 minutes.
- Roughly chop the almonds and scatter them over just before eating, so they stay crunchy.
- Make strong coffee in the evening and leave it 20 minutes to go completely cold, because warm coffee sets the chia off too soon and the seeds clump before you have managed to stir them.
- Put the chia seeds, cocoa and maple syrup in a jar and stir them together dry. Otherwise the cocoa gathers into lumps you won’t break up later.
- Pour in the soya milk and the cooled coffee.
- Stir 20 seconds, wait 5 minutes and stir again. That second stir matters more than the first — the chia will have set into a cake at the bottom by then and now you break it up.
- Close it and refrigerate overnight, at least 6 hours.
- In the morning check the thickness: the pudding should hold on an upturned spoon. If it’s thin, stir in a teaspoon of chia and put it back in the fridge for 20 minutes.
- Roughly chop the almonds and scatter them over just before eating, so they stay crunchy.
- Make strong coffee in the evening and leave it 20 minutes to go completely cold, because warm coffee sets the chia off too soon and the seeds clump before you have managed to stir them.
- Put the chia seeds, cocoa and maple syrup in a jar and stir them together dry. Otherwise the cocoa gathers into lumps you won’t break up later.
- Pour in the soya milk and the cooled coffee.
- Stir 20 seconds, wait 5 minutes and stir again. That second stir matters more than the first — the chia will have set into a cake at the bottom by then and now you break it up.
- Close it and refrigerate overnight, at least 6 hours.
- In the morning check the thickness: the pudding should hold on an upturned spoon. If it’s thin, stir in a teaspoon of chia and put it back in the fridge for 20 minutes.
- Roughly chop the almonds and scatter them over just before eating, so they stay crunchy.
Allergens: Tree nuts (8), Soya beans (6)
