Chocolate Chia Pudding is so good and so easy to make using just 5 simple ingredients – chia seeds, milk, maple syrup, cocoa powder, and vanilla extract. Irresistible and nutritious, meal prep and enjoy this no-bake sweet treat for breakfast, snack, or dessert!
Chocolate Chia Seed Pudding
This chocolate chia seed pudding tastes just like creamy chocolate tapioca pudding. Packed with healthy fats, protein, tummy-loving fiber, and awesome chocolate flavor, this rich, decadent, and delicious treat is so good you’ll never know it’s actually good for you.
An easy make-ahead breakfast or healthy dessert, this chocolate chia pudding is just as easy to make as my simple chia seed pudding and needs just 5 simple ingredients – cocoa powder, sweetener, vanilla extract, milk, and chia seeds.
Is Chia Pudding Healthy?
Chia seed pudding has the potential to be very healthy. Chia seeds, in particular, are especially good for you as they have many health benefits. A rich source of omega 3 fatty acids, calcium, manganese, protein, antioxidants, and soluble fiber, they help aid in digestion (by keeping things moving), help balance blood sugars, and are great for the heart, and bone health.
It’s easy to turn this healthy snack into an unhealthy one, however, by adding too many processed sugars. If you feel that your chia pudding isn’t sweet enough, try adding fresh fruit first, before adding more sugar.
How to Make Chocolate Chia Pudding
- Combine the cocoa powder, maple syrup, and vanilla extract: In a bowl or large wide-mouth mason jar, mix together the cocoa powder with the maple syrup and vanilla extract to make a thick paste.
- Add the milk and mix well to combine. Then add the chia seeds. Allow the mixture to rest for about 5 minutes before mixing again, making sure there are no large clumps of chia seeds.
- Refrigerate: Cover with plastic wrap or a fitted lid and transfer to the refrigerator. Enjoy in as little as 2-4 hours, however for the creamiest results, allow the chia pudding to set for at least 8-12 hours.
- Stir and serve: Remove from the refrigerator and stir before mixing with all of your favorite toppings.
How Long Does Chia Pudding Last in the Refrigerator?
About 4-5 days. Always keep your chia pudding in a sealed airtight container in the refrigerator and stir before serving to break up any small clumps of chia seeds that may have formed.
Chia Pudding Recipe Tips
- If you don’t like the texture of chia seeds (similar to tapioca pearls in tapioca pudding) feel free to process the chocolate pudding in a blender until smooth and perfectly creamy.
- You can freeze chia pudding. For best results, freeze before adding any toppings and thaw in the refrigerator overnight.
- The ratio for chia pudding is typically 1:4 or one part chia seeds to four parts milk. In this recipe, I’ve added a little extra coconut milk since it’s slightly thicker than most of the other refrigerated non-dairy milk.
- As written, this recipe is gluten-free, vegan, and dairy-free.
Chocolate Chia Pudding Toppings
- Plain, vanilla, or chocolate yogurt
- Chocolate chips or cacao nibs
- Fresh fruit (fresh raspberries, sliced banana, strawberries)
- Ground cinnamon
- Nut butter (peanut butter, almond butter, cashew butter)
More Delicious Chia Recipes,
Have you tried making this Chocolate Chia Pudding Recipe?
Tell me about it in the comments below! I always love to hear your thoughts. And tag me #theforkedspoon on Instagram if you’ve made any of my recipes, I always love to see what you’re cooking in the kitchen.
Chocolate Chia Pudding
Ingredients
- 2 tablespoon unsweetened cocoa powder - or Cacao powder
- 2 tablespoon maple syrup - plus more to taste
- 1 teaspoon vanilla extract
- 1⅓ cup coconut milk - see notes
- ¼ cup chia seeds
Instructions
- Add the cocoa powder, maple syrup (or another sweetener), and vanilla extract to a bowl or jar and mix well to combine. Whisk the milk in with the cocoa powder mixture until smooth. Finally, add the chia seeds and mix well. Some chia seeds will clump together – that's normal. Allow the mixture to sit at room temperature for about 5 minutes and mix again. Continue to mix until there are no longer any large clumps.
- Cover the bowl or jar and transfer it to the refrigerator. Refrigerate for at least 2-4 hours (overnight is even better).
- Remove from the refrigerator and mix well before topping with yogurt, fresh fruits, nuts, seeds, granola, nut butter, or jam.
Jessica’s Notes
- To keep this recipe vegan, I used canned coconut milk. Feel free to use full-fat canned coconut milk, low-fat canned coconut milk, or even coconut cream for extra creamy chocolate chia seed pudding. If you prefer not to use coconut milk, any other non-dairy plant-based milk will work (almond milk, oat milk, soy milk, etc.)
- Of course, regular cow’s milk is also great! You can also sneak a half cup of plain, vanilla, or chocolate yogurt for added protein.
Nutritional Information
(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)
Is there a certain brand of chia seeds you like to use?
Yes, these chia seeds 🙂
Loved the choc pudding with fruit and nuts
Soo love chia thank you