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!
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simple and delicious!
First time I’ve used chia seeds for something other than blending up in a smoothie. I was very surprised that it worked. Correct consistency and it tasted delicious! Hard not to sit and polish off the whole jar.
I tried making this with almond milk, and it did not gel up. I refrigerated overnight, and it’s the consistency of a thick chocolate milk. Should I try using less milk or more chia seeds or a different milk altogether?
Try adding another 2 tablespoons of chia seeds. And make sure to give it a good stir after 15 minutes, and after another 15 minutes. The seeds will settle to the bottom of it’s not stirred well a few times before the seeds start to gel up. It’s definitely not the almond milk, I used it myself. Hope that helps and it thickens up for you. :)
The flavor was still great, and I drank it like a smoothie, but I look forward to trying your suggestions to see if that helps with the consistency. BTW I’m not vegan or even vegetarian, but we have been trying to eat healthier, and I really enjoy your recipes!
I just made it using almond milk as well. By the time the 15 minutes were up for me too whisk again before refrigerating it was near pudding like at that point. Your chia seeds are not fresh. You must use fresh chia seeds or this recipe will not work.
a tip to get the cocoa blended in easily: With a bamboo whisker, whisk the cocoa and milk together first, then add everything else.
Great tip, Amy! Thank you :)
Okay, so this looks delicious! I am going to give it a go right now. I’ve got an open carton of almond milk in the fridge and wasn’t quite sure what to do with it. Hello dessert. :-)
Very tasty! I love it and at least one of my kids likes it. Thanks for the recipe!
Hi.
Have you tried putting all the ingredients in the blender AFTER half hour or longer of gelling, so that you avoid the chia texture? I tried to do a similar recipe before but threw it all in the blender in the beginning, bit it did not gel up in the fridge and stayed a watery mush.
Hi Sam, I have not tried that yet. I think it would work well at breaking down the chia seeds. That way you don’t have to worry about if it will gel up or not. I’d say definitely give it a try! Would love to know how it goes if you give it a try. Cheers :)
This was so easy and delicious. A new staple for my afternoon snack. I blended the almond milk and dates before mixing and it came together very well.
I can’t wait to make this! I also wonder if date paste could be substituted for the maple syrup and if so, how much?
Great idea using date paste! I would stick with 4 tablespoons to start. You can always add 1 – 2 tablespoons as needed if it’s not sweet enough. Enjoy the pudding. Cheers :)
This chia seed pudding looks amazing! Yum!!