Thin Mint Mocha Chia Pudding (Gluten Free, Paleo)
Every now and again I have gluten cravings. When I came up with this recipe my mouth waters just thinking about devouring a sleeve of Thin Mint cookies straight from the freezer. I also really needed an easy, quick, and make ahead breakfast for work days. And that’s where this gem came from.
This recipe is one of those eat at any time, breakfast, dessert, snack, whatever your heart desires. I usually make a batch and have it for breakfast each morning the rest of the week. It’s just enough caffeine to give me a little kick, and not enough to make my heart jump out of my chest. You can pre-make individual servings in little mason jars or just make the batch and take servings as you go. We’re usually short on fridge space, so I find it easiest to put the full batch in a quart size mason jar and fill a little jar in the morning to take on the run.
Thin Mint Mocha Chia Pudding
prep 5 mins
cook 8 hours
total 8 hours, 5 mins
yield 4 servings
Ingredients
1 cup strong brewed coffee
1 can full fat coconut milk, no water
1 heaping TBS almond butter (any nut or sunbutter will work)
2 TBS honey
1 TBS cocoa powder
1 Tsp vanilla extract
1 Tsp peppermint extract
1/3 cup chia seeds
Instructions
Add all ingredients except for chia seeds into blender and mix until well combined.
Pour into quart size mason jar or large bowl and add the chia seeds.
Shake or mix well and let sit in the refrigerator over night before serving.
If you are going to use it for multiple days like I do, make sure to give it a nice stir before serving.
Notes
I like to serve it with a dollop of coconut whipped cream and some berries, but it's just as delicious by its lonesome.
The pudding will keep for 4-5 days, but it is always the creamiest earlier in the week.
