Coffee: Instead of maple syrup, I used a scant 1/4 tsp liquid monk fruit and 1/8 tsp powdered monk fruit.

Blueberry: Instead of maple syrup, I used 1/8 tsp powdered monk fruit. 

Coffee Chia Pudding Makes 2 servings – Mix ¾ cup Greek yogurt, ½ cup brewed coffee, 2 tbsp chia seeds, 1–2 tbsp maple syrup, a pinch of salt, and a dash of cinnamon. Stir well and chill overnight. Top with cocoa or a drizzle of espresso. Smooth, rich, and perfectly bold.

Blueberry Chia Pudding Makes 2 servings – Blend ½ cup blueberries with ¾ cup Greek yogurt, 2 tsp maple syrup, and ½ tsp vanilla. Stir in 3 tbsp chia seeds and chill overnight. Top with extra blueberries or dark chocolate shavings. Sweet, tangy, and loaded with antioxidants. (Use dairy-free Greek yogurt if needed.)