Espresso Vanilla Chia Pudding

4.7/5 rating (3 votes)
Espresso Vanilla Chia Pudding

OMG Yum Yum Paleo Recipe

I am addicted to this pudding!  I love adding just a teaspoon of instant espresso.  Feel free to omit and add a little cocoa powder if you want!  I love putting in a large canning jar then just shaking in the morning and sharing with hubby or it makes a great afternoon snack.

I have also made this same pudding with a scoop of vanilla protein!  You will notice I did not add a sweetener.  I don't think it needs it but feel free to add honey or agave if you prefer!

Tip:  I am also hooked on making my own nut milk.  I will share the recipe with you!

To make 1 quart you will need 1 cup of raw almonds and 4 cups of water plus more for soaking.

In a pitcher add almonds and fill with about 4 cups of water place in the refrigerator overnight.  The next morning drain the almonds and rinse well in a colander.  Add the almonds and 4 cups of water to your blender and puree.  Strain the almond milk through a fine mesh strainer to grab onto any nut pieces.  Pour into a container (that covers) and refrigerate.  The milk will last for 5 days!




  • 2 cups almond milk, unsweetened
  • 1/2 cup chia seeds
  • 1 teaspoon instant espresso powder
  • 1 teaspoon vanilla
  • 1/2 teaspoon cinnamon


  1. In a large canning jar or sealable container add all ingredients and stir very well.  Cover and refrigerate overnight.  (A minimum of 3-4 hours for best pudding)

  2. When ready to enjoy shake very well or stir well.  Enjoy with fresh fruit or coconut cream.

Leave a comment

You are commenting as guest.