Mocha Chia Cream Pots

Notes

A make-ahead mocha pot — chia does the pudding work while a shot of espresso drags the Greek yogurt somewhere between tiramisu and breakfast. Layer it, dust it, forget it for two hours. No cook, no fuss, 16g protein and enough caffeine to make it honest. ☕🔥

Ingredients

• 3 tbsp chia seeds
• 1 cup Greek yogurt (nonfat)
• 1 shot strong coffee / espresso (~30 ml), cooled
• 1–2 tbsp raw honey
• 1 tsp cocoa powder, for dusting

Instructions

1. Whisk the base:
2. Stir the chia seeds into the Greek yogurt with the honey until evenly combined.
3. Splash in the cooled espresso and fold through — you want it marbled, not beige.
4. Layer:
5. Spoon into two glasses or jars, layering the mix (add a plain yogurt layer between if you want the stripes).
6. Chill:
7. Cover and refrigerate at least 2 hours (overnight is better) so the chia swells to pudding.
8. Finish:
9. Dust the tops with cocoa powder just before serving.

Nutrition (per serving, estimated)

• Calories: ~225
• Protein: 16g
• Fat: 6g
• Carbs: 32g

Estimated from the ingredients — amounts and serving size vary, so treat it as a ballpark.

Variations & Adaptations

• Bigger hit: double the espresso and skip the honey for a darker, less sweet pot.
• Vegan (Sally): swap in a thick coconut or soy yogurt — chia sets the same either way.
• Dessert mode: grate dark chocolate over the cocoa dusting and add a spoon of mascarpone to the top layer.