Chocolate Chia Pudding
Chocolate Chia Seed Pudding is easy, with only 6 ingredients and naturally sweetened. It’s thick, creamy, and loaded with nutrients. It makes a perfect breakfast, snack, or dessert!
Hello chocolate lovers!
Today, I have for you a classic chocolate chia pudding that’s easy to make and meant to be enjoyed any time of day—be it for breakfast, a pick-me-up snack, or a decadent dessert!
Why We Love This Recipe!
Chocolate Chia Pudding is a combination of healthy, wholesome ingredients that are dairy-free, refined sugar-free and whips up into a deliciously creamy, almost tapioca like, pudding!
You can make this a healthy to-go treat by filling mason jars or Tupperware with a serving of chia pudding and toppings of choice. Store your to-go containers in the fridge, and they’ll be ready to grab and go when you’re on the run.
Ingredients You’ll Need
Non-Dairy Milk: I used a protein-rich plant-based milk here, but feel free to use your favorite non-dairy milk, preferably unsweetened.
Chia Seeds: You may already be familiar with the Vanilla Chia Pudding I shared a while back. In this chocolate version, I use slightly fewer chia seeds, which means you may have to chill it for a full 4 hours or overnight for it to thicken nicely. But it’s well worth the wait!
Cacao Powder: Use 100% cacao or cocoa powder.
Sweetener: Pure maple syrup is my sweetener of choice, but feel free to use your favorite liquid sweetener.
Vanilla: The vanilla can be optional, but is highly recommended as it adds another layer of flavor I know you’re going to love! Only skimp on the vanilla if you must. :)
How To Make Chocolate Chia Pudding
You’re going to love how easy chocolate chia pudding is to make!
- In a medium-sized mixing bowl, combine the milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt, and whisk until blended. Be patient, it will take a good minute or so to blend in the cocoa powder.
- Cover and place in the fridge to chill. Give a good stir after 30 minutes (this step is very important, or you’re pudding will not set properly, and you’ll have a soupy mixture), cover again, and continue to chill. Stir again after 15 to 30 minutes. Let chill for at least 4 hours.
Once chilled, the pudding will miraculously become thick and creamy. It’s a delicious mix of chocolate goodness that will put a smile on your face and fill that chocolate craving!
Now, you are ready to assemble your pudding however you like. This time around, my favorite toppings were fresh raspberries, cacao nibs, and a dollop of non-dairy vanilla yogurt.
With minimal ingredients and maximum flavor, it’s nom, nom, nom….all day long!
Serving Suggestions
- Pair it with fresh fruits like raspberries, strawberries, blueberries, blackberries, sliced bananas, kiwi, pineapple, mandarin oranges, cherries, etc.
- For extra protein, add a dollop of your favorite nut butter.
- Add crunchiness with a sprinkle of granola.
- Make a parfait using whipped coconut cream or non-dairy vanilla yogurt.
- You can finish it off with an additional chocolate topping, such as cacao nibs, mini chocolate chips, or shaved chocolate.
More Vegan Pudding Recipes!
If you try this chia seed recipe, please let me know! Leave a comment and rate it below. I love to hear what you think or if you made any changes.
PrintCHOCOLATE CHIA PUDDING
Craving chocolate? This classic chocolate chia seed pudding is a healthy way to satisfy your chocolate craving!
- Prep Time: 4 hour
- Total Time: 4 hours
- Yield: Serves 4
- Category: Dessert, Snack
- Method: mix
- Cuisine: Vegan
Ingredients
- 2 cups unsweetened almond milk (or your favorite non-dairy milk)
- 1/4 cup + 2 tablespoons chia seeds
- 1/3 cup 100% cocoa/cacao powder
- 1/4 – 1/3 cup pure maple syrup
- 2 teaspoons vanilla extract
- pinch of mineral salt
Instructions
In a medium-sized mixing bowl, combine the milk, chia seeds, cocoa powder, maple syrup, vanilla, and salt, and whisk until blended. Be patient, it will take a good minute or so to blend in the cocoa powder.
Cover and place in the fridge to chill. Give a good stir after 30 minutes (this step is very important, or your pudding will not set properly and will be a soupy mixture), cover again, and continue to chill. Stir again after 15 to 30 minutes. The pudding should be thickened and ready to serve within 4 hours and will be at its thickest after 8 – 10 hours.
Serve as is or with a few of the following….
- banana slices
- berries (raspberries, strawberries, blackberries and/or blueberries)
- kiwi, pineapple, cherries, or mandarin oranges
- cacao nibs, mini chocolate chips, or shaved chocolate
- granola
- a dollop of whipped coconut cream, peanut butter, or non-dairy vanilla yogurt
Serves 4 – 6
Store: Leftovers can be stored in the refrigerator for 5 – 6 days.
Notes
As suggested by a reader, try adding a 1/2 – 1 teaspoon cinnamon!
FOLLOW TSV on Facebook, Instagram, Pinterest, or RSS for more updates and inspiration!
Loved this chocolate chia pudding recipe! So glad I found it! Made exactly as listed and it turned out great. Even my picky eaters ate it!
Thank you so much!
This was SO good! I made a half batch since I’ve never made any kind of chia pudding before, and wasn’t sure what I would think of the seeds. The chocolate flavour took me right back to my childhood memories of chocolate pudding – only this is so much healthier! I’ve already shared the recipe, and will absolutely be making this again. I made it with oat milk, did a good second whisk after 30 minutes and it set perfectly.
It’s a bit intense chocolate flavour but it’s definitely worth making again! Thank you! I am trying to eat more chia seeds for they are very healthy and good to get omega 3 from, so I’m happy to have found this recipe. Will try the other 2 also. Great!
I made the Vanilla Chia Pudding first and then I tried the Chocolate.
Loved the Vanilla but the Chocolate was not to my taste. I could taste the powdered chocolate, which I did not find appealing, even with fruit. It did set well.
My family loved this recipe! I made some minor changes by using 7 plump medjool dates instead of the maple syrup (extra fiber and a thicker pudding) and last night I added 2 tablespoons of coconut butter for extra flavor and richness. I put the ingredients in my Vitamix and blended it so it was ready to eat without waiting. I’m always impatient for dessert 😁 Sometimes we top with banana slices, sometimes Lily’s stevia sweetened chocolate chips. Yummy! 😋 Thank you so much for this great recipe!
I’ve been adding almond extract (instead of vanilla) and espresso powder. My husband calls it “breakfast pudding”.
Simple but decadent and healthy??? Too good to be true but it’s 100% REAL. This pudding was so good!! Can’t wait to try the other variations. Thank you for sharing!
This was AMAZING!!! Thank you!!!