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CHOCOLATE CHIA PUDDING

creamy chocolate chia pudding with raspberries
Hello chocolate lovers!

Today I have for you a classic chocolate chia pudding that’s easy to make and meant to be enjoyed anytime of day. Be it for breakfast, a pick-me-up snack, or decadent dessert!

Is Chocolate Chia Pudding Healthy?

Yes! 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!

  • Pair it with fresh fruits like raspberries, strawberries, blueberries, blackberries, sliced banana, 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.
  • Finish it off with additional topping of chocolate such as cacao nibs, mini chocolate chips or shaved chocolate.

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-n-go when you’re on the run.

CHOCOLATE CHIA PUDDING

Chocolate Chia Pudding Ingredients

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. My first batch of this chocolate chia pudding, I used the same ratio of chia seeds to milk and came up with a finish that, with the added cocoa powder, was just a bit too chalky. So you will find this recipe calls for slightly less chia seeds, and a definite improvement in texture. Using slightly less chia seeds will mean 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 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. :)

CHOCOLATE CHIA PUDDING: CHILLED

How To Make Chocolate Chia Pudding

You’re going to love how easy chocolate chia pudding is to make!

  1. In a medium sized mixing bowl, combine the milk, chia seeds, cocoa powder, maple syrup, vanilla and salt, whisk until blended. Be patient, it will take a good minute or so to blend in the cocoa powder.
  2. 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. My favorite topping this time around was fresh raspberries, cacao nibs and a dollop of non-dairy vanilla yogurt.

CHOCOLATE CHIA PUDDING

With minimal ingredients and maximum flavor, it’s nom, nom, nom….all day long!

More Pudding Inspiration

chocolate chia pudding with raspberries

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CHOCOLATE 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
  • Cuisine: Vegan

Ingredients

Scale
  • 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
  • 1/41/3 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, 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. Pudding should be thickened and ready to serve within 4 hours, and will be at it 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
  • dollop of whipped coconut cream, peanut butter, or non-dairy vanilla yogurt

Serves 4 – 6

NOTES:

As suggested by a reader, try adding a 1/2 – 1 teaspoon cinnamon!

31 Comments

  1. 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. :-)

  2. Very tasty! I love it and at least one of my kids likes it (I think if I cut the cinnamon the other one will like it too).Thanks for the recipe!

  3. 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.

    1. Julie | The Simple Veganista says:

      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 :)

  4. The ingredients call for 1/4-1/3 c pure maple syrup but I do t see where that is used in the instructions. I’m very excited to try this pudding ?

    1. Julie | The Simple Veganista says:

      Oh my, thank you for pointing that out. I’ve added it to the directions. It will be added along with everything else. This is a most delicious pudding, enjoy!

    2. Julie | The Simple Veganista says:

      Oh my, thank you for pointing that out. I’ve added it to the directions. It will be added along with everything else. This is a most delicious pudding, enjoy! :)

  5. 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.

  6. Trixilie & Bea says:

    yes, yes, yeesssssss…. we want it :) When we read your recipe we thought about to use flea seeds instead of the chia seeds. What do you think? Did you try it?

    1. Julie | The Simple Veganista says:

      I haven’t played with flea seeds (psyllium seeds). I’m going to have to give it a try. Would be interesting to see how it turns out. Thanks for the inspiration! Cheers :)

  7. 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?

    1. Julie | The Simple Veganista says:

      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 :)

  8. This chia seed pudding looks amazing! Yum!!

  9. Inci @ Bella's Apron says:

    Love the Chia seeds. Been trying to mix them into different recipes as much as possible and love what you did here with mixing them in the pudding.

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