Chocolate Chia Pudding
In a perfect world, it would be appropriate to eat rich, creamy chocolate pudding any time of day. This Chocolate Chia Pudding makes that possible! It’s chocolatey and indulgent with no refined sugar or dairy, and it’s packed with nutrient-dense chia seeds. It’s an easy vegan recipe that’s great for breakfast, snacks and dessert and it takes just 5 minutes to assemble!
Chia seeds became popular many years ago, and I waited a long time before I jumped on the bandwagon. It didn’t take me long to realize how wonderful they were, and they’ve been a staple in my pantry ever since.
I use them often in my favorite blueberry overnight oats, and love making chia seed jam with seasonal fruits.
I tried chia seed pudding with coconut milk years ago, and I have no idea why it took me so long to realize that I needed to try a chocolate version. I finally got around to it, and this Chocolate Chia Pudding is my favorite by far.
I’m a huge fan of chocolate and eat it in some form every single day. This gives me another delicious way to enjoy it, and it’s healthy to boot. 🙂
Why you’ll love this recipe:
- Chocolate chia seed pudding is rich, creamy and chocolatey with no refined sugar or dairy.
- It includes just 5 ingredients and takes about 5 minutes of prep.
- It’s great for special diets as it’s gluten-free, dairy-free and vegan.
- It makes a great meal prep breakfast, snack or dessert!
Recipe ingredients
This chocolate chia pudding recipe includes a handful of ingredients that can be easily swapped out with what you have on hand.
Ingredient notes
- Chia seeds. These tiny, nutrient dense seeds are a good source of fiber, antioxidants and omega-3 fat. They act as a thickening agent in this pudding — when they’re combined with the almond milk, they gel and thicken the milk. You can buy a bag of chia seeds, or find them in the bulk bins at your grocery store and purchase a smaller amount.
- Almond milk. Unsweetened almond milk worked wonderfully in this recipe, but it may be swapped out with your favorite dairy or non-dairy milk.
- Cocoa powder. Cocoa and cacao powder are virtually the same and may be used interchangeably in this recipe, just make sure that it’s unsweetened.
- Maple syrup. This is my sweetener of choice, but honey is a great option as well.
- Vanilla extract. The vanilla adds nice flavor, but it may be substituted with peppermint or almond extracts, or omitted altogether.
- Toppings. Chocolate chia pudding is wonderful just as it is, or top with your favorite fruits, chocolate chips, cacao nibs, coconut flakes, or your favorite nuts and seeds.
How to make chocolate chia seed pudding
This recipe is so easy that you can practically make it in your sleep! The pudding takes about 5 minutes to assemble, then it’s chilled in the refrigerator until set.
Pro tip: Double the recipe and place in jars for meal prep breakfast, snack or dessert using the jars and lids linked in the recipe card below.
Full recipe instructions are included in the recipe card below.
- Place the cocoa powder and 1/4 cup of the almond milk in a mixing bowl and whisk until a smooth paste forms. This will prevent lumps.
- Add the remaining almond milk, maple syrup and vanilla and whisk to combine.
- Stir in the chia seeds and let stand 10 minutes at room temperature.
- Stir once more, then cover and chill for 3 hours or overnight.
Recipe FAQs
Chia seeds are a good source of fiber, protein, antioxidants and omega-3 fat, which gives this chocolate chia pudding a huge boost nutrition boost. It’s also free of refined sugar and dairy, so it’s a healthy vegan, dairy-free option.
This chocolate chia pudding is rich, creamy and chocolatey. The texture is reminiscent of tapioca pudding, so if you’re not a fan you can process it in the blender or food processor until smooth.
This chocolate chia seed pudding takes a minimum of 2-3 hours to set.
Chia pudding will keep in the refrigerator for up to 5 days. I often double the recipe for this chocolate chia pudding and portion it into small jars for meal prep breakfast, snacks and dessert.
Serving suggestions
This chocolate chia pudding recipe is extremely versatile and may be served any time of day!
- Top with assorted fruit, a dollop of your favorite nut butter and coconut flakes for a healthy, satisfying breakfast.
- Prep the pudding in jars for meal prep snacks and top with your favorite fruit, nuts or seeds.
- Serve for dessert as parfaits layered with your favorite fruit, chocolate chips or cacao nibs, and top with whipped cream or coconut cream.
Recipe notes:
- Pro tip: Double the recipe and place in jars for meal prep breakfast, snack or dessert using the jars and lids linked above.
- The texture of this pudding is reminiscent of tapioca pudding, so if you’re not a fan you can process it in the blender or food processor until smooth.
- Chocolate chia pudding keeps in the refrigerator for up to 5 days.
- There are so many ways to garnish this pudding with your favorite fruit, chocolate chips, a dollop of nut butter, cacao nibs, coconut flakes and more!
More chia seed recipes you’ll love:
- Banana chia pudding
- Chia jam overnight oats
- Coconut overnight oats
- Pumpkin baked steel cut oatmeal
- Pumpkin overnight oats
- Strawberry Chia Seed Smoothie by Fit Foodie Finds
- Overnight steel cut oats
Did you try this recipe? If so, be sure to leave a review below and tag me @flavorthemoments on Facebook and Instagram
Chocolate Chia Pudding
Ingredients
- 2 tablespoons unsweetened cocoa powder
- 1 cup unsweetened almond milk substitute with dairy free milk of choice
- 2 tablespoons maple syrup substitute with the sweetener of your choice
- 1 teaspoon vanilla extract
- 4 tablespoons chia seeds
- optional toppings: raspberries + mini dark chocolate chips
Instructions
- Place the cocoa powder in a medium bowl, then whisk in 1/4 cup of the almond milk until the mixture is a smooth paste. This will prevent lumps.2 tablespoons unsweetened cocoa powder, 1 cup unsweetened almond milk
- Whisk in the remaining almond milk, maple syrup and vanilla extract until combined.2 tablespoons maple syrup, 1 teaspoon vanilla extract
- Add the chia seeds and stir until they're submerged in the liquid. Let stand 10 minutes until they thicken slightly, then stir once again.4 tablespoons chia seeds
- Cover with plastic wrap and chill for a minimum of 3 hours or overnight until thick and creamy. Divide into jars and top with raspberries and chocolate chips, if desired. Enjoy!optional toppings: raspberries + mini dark chocolate chips
Notes
- Pro tip:Â Double the recipe and place in jars for meal prep breakfast, snack or dessert using the jars and lids linked above.
- The texture of this pudding is reminiscent of tapioca pudding, so if you’re not a fan you can process it in the blender or food processor until smooth.
- Chocolate chia pudding keeps in the refrigerator for up to 5 days.
- There are so many ways to garnish this pudding with your favorite fruit, chocolate chips, a dollop of nut butter, cacao nibs, coconut flakes and more!
Nutrition
Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.
