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Want something sweet, creamy, and healthy? This Coffee Banana Chia Pudding is here to satisfy your cravings! This wholesome dessert is made of a coffee-infused banana chia pudding topped with creamy, moreish walnut cream. It’s composed of only 7 ingredients, vegan, healthy, and fuss-free!
Story behind Coffee Banana Chia Pudding
I have been thinking about making chia pudding for a long time, but somehow I didn’t do it very soon, as I wanted to make something ‘special’.
I got reminded and inspired the other day when I saw the video from Cooking for Peanuts. Different from how I usually make chia pudding, which is just stirring in the chia seeds, blending seems to be very intriguing.
I also sneak in the idea of adding coffee flavour into the chia pudding because I think the flavour combination will be wonderful. And it is!
What’s special about this Coffee Banana Chia Pudding?
- Super gooey, creamy, and satisfying
- Perfect sweetness without refined sugar
- Only 7 ingredients!
- Vegan, zero animal products
- No cooking or baking — Super easy to make!
What Do We Need to Make It
- Soy milk: the body of the chia pudding. I personally love soy milk, so it’s always my go-to plant-based milk.
- Banana: We’re going to use a couple of bananas here, partially to blend in and partially for serving.
- Chia seeds: the nutritious super food that will create ‘magic’!
- Instant coffee granule: I just use instant one to make it easier. You can also use espresso shot if you prefer. But you might need to adjust the total amount of liquid in this recipe.
- Maple syrup: to sweeten our chia pudding with perfect syrupy taste.
- Walnuts & Dates: for the add-on walnut cream. We will blend them with some plant-based milk and optional vanilla extract, along with a pinch of salt.
How to Make Coffee Banana Chia Pudding
This chia pudding is mainly composed of 2 elements: the chia pudding mixture and the walnut cream. It is quite easy to make, but just a heads-up that it needs some time to set.
First, we need to make the chia pudding by blending a bunch of ingredients in a blender. This way, everything will be incorporated fully. This is so-called ‘blended chia pudding’, which has a more gooey, even slimy texture.
If you are not a fan of that, you can save the chia seeds after blending. Then simple stir them into the mixture. Divide the mixture into 2 jars and let it sit in the fridge. It will take 1–4 hours, depending on if you blend the chia seeds or not.
Then we can make the walnut cream. It’s super simple as well. Just blend all the ingredients until smooth. Then we can go ahead to assemble our chia pudding desserts.
Add some sliced bananas on top of the chia pudding layer, divide the walnut cream between 2 jars, and add more banana slices and desired toppings. (I love adding peanut butter and cacao nibs.) And ENJOY!
Ingredients Substitutions & Tips
- Make it soy-free: Simple swap soy milk with oat milk or another plant-based milk of your choice.
- Maple syrup: I prefer to use maple syrup as my liquid sweetener. But if you don’t have it, you can use another type of vegan syrup like agave or brown rice syrup.
- Banana: Make sure to use ripe bananas for the spot-on sweetness.
This blended chia pudding is really a different world from what I use to make. The texture is so much gooier and thick. But I know that some people might not be a big fan of it, as I personally prefer ‘un-blended’ chia pudding most of the time as well.
So, here I will say, blending the chia seeds in or not, the choice is yours. But give it a try and see if you like it! The taste is lovely either way. Let me know if you tried and if you like it!
What else can I make?
Coffee Banana Chia Pudding with Walnut Cream (Vegan)
Ingredients
Coffee Banana Chia Pudding
- 150 ml soy milk, or any plant-based milk (1/2 cup + 1/8 cup)
- 80 ml water, or all soy milk*
- 4 Tbsp chia seeds
- 1 tsp instant coffee granule, **
- 1 Tbsp maple syrup
- 1/2 banana, (~50 g)
Walnut Cream
- 50 g walnuts, (1/2 cup)
- 6 soft pitted dates, (~40 g) if too dry, soaked for 15 mins
- 120 ml soy milk, or any plant-based milk (1/2 cup)
- A pinch of salt, optional
- 1/4 tsp pure vanilla extract, optional
Extra to assemble
- 2 bananas, medium size
- 2 tsp peanut butter, or any nut butter, optional
Instructions
To make Coffee Banana Chia Pudding
- Add all ingredients to a blender and blend until smooth. Alternatively, if you prefer a more ‘jelly-like’ texture (instead of ‘gooey’), blend all except for the chia seeds. Then stir them into the coffee banana mixture later.
- Divide the mixture into 2 glass jars***. Cover and let it sit in the fridge for at least 1 hour. If you didn’t blend in the chia seed, let it sit for 3–4 hours until it thickens up.
To make the Walnut Cream
- Add everything to a blender and blend until smooth. Stop and scrape down the sides if needed to make sure everything is well-blended.
To assemble
- Peel and slice 2 bananas into coin shapes. Divide half of the bananas into the 2 chia pudding jars on top of the chia pudding.
- Divide the walnut cream into the 2 jars on top of the banana slices. Then add the rest of the banana slices on top. Optionally, drizzle 1 teaspoon of peanut butter on each pudding. Time to dive in!
Video
Notes
- *Water: Here I add some water as I prefer the chia pudding a bit lighter in flavour. But feel free to use all soy milk if you want it to be extra-creamy!
- **Coffee: I use instant coffee because of its convenience. You can also use a shot of espresso and adjust the amount of water in this recipe.
- ***Containers: This recipe is around 3–4 servings. Feel free to use 2–4 jars of your choice.
- Storage: It’s best to finish this chia pudding in 24 hours once finished. Store the chia pudding in airtight containers in the fridge for up to 2 days.
- Adapted from Cooking for Peanuts
