Directions1.
In a small saucepan, combine the instant coffee and water.
Bring to a simmer over medium heat, allowing it to reduce by about half to create a strong 1-cup coffee concentrate.
Remove from heat. 2.
While the coffee is still warm, whisk in the cocoa powder until no lumps remain.
Stir in the coconut cream, vanilla extract, and sugar substitute until fully combined. 3. Vigorously whisk in the chia seeds and 4 tablespoons (60 ml / 2 fl oz) of cacao nibs.
Let the mixture sit for 5 minutes, then give it one final, thorough stir to break up any clumps and prevent settling. 4.
Divide the pudding mixture evenly among 4 small serving dishes, glasses, or jars. 5.
Cover and refrigerate for at least 30 minutes, or until the pudding is thick and set. For an even thicker consistency, chill for 2-4 hours or overnight. 6.
When ready to serve, garnish with a sprinkle of extra cacao nibs and enjoy!
Taste the liquid mixture before adding the chia seeds and adjust the sweetness to your liking. Different sweeteners have varying levels of intensity.
