Coffee and chocolate are just about the perfect pair. But why not sweeten things up a bit with the addition of pure maple syrup? That’s why the Coffee Maple Cacao LivBars taste so good! Maple syrup adds another layer of flavor and sweetness to these Maple Mocha Chia Pudding cups, rounding the other ingredients out for a tasty treat. Chia pudding is an easy-to-make blend of chia seeds and liquid, such as almond milk, that’s perfect for breakfast or a snack. The chia seeds form a thick, creamy texture and provide healthy nutrients.
This version of chia seed pudding is inspired by the Coffee Maple Cacao LivBar and uses crumbled bits of the nutrition bar as a crunchy base layer and garnish. Fresh coffee or cold brew lends that coffee flavor while cocoa powder and optional spices flavor the pudding, too. If you love chia seed pudding, try another version with this Vegan Blueberry Banana Chia Seed Pudding!
Since the pudding should be chilled in the refrigerator for at least an hour before serving, it’s easy to make the night before and enjoy in the morning for breakfast. It’s also super convenient and portable if you put everything in a jar. Just seal it with a lid and throw it in your bag on the way out the door! This means the chia seed pudding is great for snacking at any time, too.
Maple Coffee Cacao Chia Seed Pudding
½ cup cold brew or brewed coffee, chilled
1 tbsp cacao powder
¼ cup chia seeds
1 cup almond milk
2 tbsp maple syrup
1 Coffee Maple Cacao LivBar, crumbled
Pinch of cinnamon (optional)
Pinch of nutmeg (optional)
Unsweetened coconut shreds (optional)
In a small bowl, combine the cacao powder, chia seeds, salt, cinnamon, nutmeg and maple syrup. Then add the coffee, almond milk, and stir to combine. Place in the fridge for at least an hour until the chia pudding has set and thickened.
Crumble the Coffee Maple Cacao LivBar and layer on the bottom of a small serving glass. Fill the rest of the glass with the chia pudding and top with more crumbled LivBar and coconut shreds.