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WW Recipe of the Day: No-Cook Cappuccino Chia Seed Pudding
Next time you’re looking for a simple, no cook dessert (or grab-n-go breakfast), we hope you’ll give this chia pudding a try. Using a handful of common ingredients, it’s a snap to make.
The pudding will have to chill in the refrigerator for at least 4 hours (or overnight), so you will want to plan ahead.
How Many WW Points in Chia Seeds?
A two tablespoon serving of Chia Seeds has 3 WW Points. Chia seeds are a nutritional powerhouse too! They are packed with fiber, calcium, Omega 3s and antioxidants. Two tablespoons (about an ounce) contain approximately 139 calories, 4 grams of protein, 9 grams of fat, 12 grams of carbs, 11 grams of fiber, 5 grams of omega-3 fatty acids along with other vitamins and minerals.
They are grown in Mexico and have been around for a very long time; dating back to ancient Mayan and Aztec cultures.
You can find chia seeds in the natural foods section of most grocery stores, but like most nuts and seeds, they are pricey.
As I’d never tasted chia pudding before, I wasn’t sure what to expect. But since it resembles tapioca or rice pudding, which I really like, I thought it would be fun to give it a try.
Chia seeds absorb liquid amazingly well – 10 times their weight – and develop a thick pudding-like texture—which is why they should chill for at least 4 hours before serving. And a small amount provides that wonderful feeling of satiety (fullness) too that stays with you for hours (like oatmeal).
How Many Calories and WW Points in this Cappuccino Chia Seed Pudding?
According to my calculations, each serving has 251 calories.
To see your WW Points for this recipe, track it in the WW App!
(You must be logged into WW on a smartphone or tablet.)
8 SmartPoints (Green plan)
8 SmartPoints (Blue plan)
8 SmartPoints (Purple plan)
7 PointsPlus (Old plan)
There are a few options for lowering the WW Points in this recipe if you would like:
- Skip the coconut oil and shave off 2 Points per serving
- Opt for a calorie free sweetener instead of Maple Syrup and shave off 2 WW Points per serving
How to Make No-Cook Dairy-Free Cappuccino Chia Pudding
Step 1: Gather and prepare all ingredients.
Step 2: Add coffee, milk, maple syrup, coconut oil, cinnamon and salt to blender (affiliate link) and blend until well combined and smooth.
Step 3: Add chia seeds to a medium bowl and pour coffee mixture over seeds. Stir until thoroughly combined.
Step 4: Pour mixture into 4 dessert glasses or small Mason jars (affiliate link). Cover and refrigerate for 4 hours, or overnight.
Step 5: Serve as is, or with optional toppings.
Recipe Notes, Additions and Substitutions
When you’re shopping for chia seeds, you may come across both black and white seeds, though the black seeds are much more common. They are very similar nutritionally and either will work in this pudding, though I have only used black chia seeds.
For a creamier texture, add the chia seeds into the blender (affiliate link) with the other ingredients and blend until they are pulverized.
To turn this into a mocha chia pudding add 2-3 tablespoons of cocoa powder.
Here are a few options for lowering the WW Points in this recipe:
- Skip the coconut oil and shave off 2 Points per serving
- Opt for a calorie free sweetener instead of Maple Syrup and shave off 2 WW Points per serving
Serving Suggestions
Enjoy this pudding plain, with your favorite whipped cream (dairy, dairy-free, or light), a sprinkle of cinnamon, chocolate shavings, etc. You could also top with your favorite fruit. I think berries and/or sliced bananas would be nice.
If you’ve made this Gluten-Free Coffee Chia Pudding, please give the recipe a star rating below and leave a comment letting me know how you liked it. And stay in touch on Pinterest, Facebook, Instagram and Twitter for the latest updates.
No Cook Cappuccino Chia Pudding
Equipment
Ingredients
- 3/4 cup brewed coffee (regular or decaf; cold brew, if desired)
- 3/4 cup unsweetened plain non-dairy milk (almond, coconut, soy, oat, etc.)
- 3-4 tablespoons maple syrup (or honey, agave nectar, etc.)
- 4 teaspoons melted coconut oil
- 1-1/2 teaspoons ground cinnamon
- 1 teaspoon vanilla extract
- Pinch sea salt
- 1/2 cup chia seeds
Optional Toppings:
- light whipped topping, non-dairy whipped topping, ground cinnamon, chocolate sprinkles, etc.
Instructions
- Add coffee, milk, maple syrup, coconut oil, cinnamon and salt to blender and blend until smooth.
- Add chia seeds to a medium bowl and pour coffee mixture over seeds. Stir until thoroughly combined. (For a creamier texture, add the chia seeds into the blender with the other ingredients and blend until they are pulverized.)
- Pour mixture into 4 dessert glasses or small Mason jars (affiliate link). Cover and refrigerate for 4 hours, or overnight.
- Serve as is, or with optional garnishes.
Notes
(Must be logged into WW on a smartphone or tablet.) 8 SmartPoints (Green plan) 8 SmartPoints (Blue plan) 8 SmartPoints (Purple plan) 7 PointsPlus (Old plan) Here are a few options for lowering the WW Points in this recipe:
- Skip the coconut oil and shave off 2 Points per serving
- Opt for a calorie free sweetener instead of Maple Syrup and shave off 2 WW Points per serving
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Recipe source: Clean Eating Magazine
