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Home » Breakfast » Chocolate Chia Pudding

Chocolate Chia Pudding

Profile photo of chef Jessica Randhawa of The Forked Spoon Jessica Randhawa
May 11, 2022
4.79 from 23 votes


Last Updated May 11, 2022 | 4 Comments

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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!

Glass jar filled with creamy chocolate chia pudding and topped with vanilla Greek yogurt, cocoa nibs, and served with a side of fresh raspberries.

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.

Small white bowl filled with chia seeds

How to Make Chocolate Chia Pudding

  1. 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.
  2. 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.
  3. 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.
  4. 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.

Glass jar filled with creamy chocolate chia pudding and topped with vanilla Greek yogurt, cocoa nibs, and served with a side of fresh raspberries.

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)
Glass jar filled with creamy chocolate chia pudding and topped with vanilla Greek yogurt, cocoa nibs, and served with a side of fresh raspberries.

More Delicious Chia Recipes,

  • Spiced Butternut Squash Chia Pudding (tastes like pumpkin pie!)
  • Matcha Chia Pudding Fruit Bowl
  • Autumn Granola Breakfast Cookies
  • DIY Healthy Instant Oatmeal Recipe
  • Triple Layer Chia Pudding Cups
  • Overnight Oats Recipe
Glass jar filled with creamy chocolate chia pudding and topped with vanilla Greek yogurt, cocoa nibs, and served with a side of fresh raspberries.

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.

Glass jar filled with creamy chocolate chia pudding and topped with vanilla Greek yogurt, cocoa nibs, and served with a side of fresh raspberries.

Chocolate Chia Pudding

4.79 from 23 votes
Chef: Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa
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!
Print Recipe Pin Recipe Rate Recipe Save Saved!
Prep Time 5 mins
Cook Time 4 hrs
Total Time 4 hrs 5 mins
Course Breakfast, Dessert
Cuisine American
Servings 2 servings
Calories 471 kcal

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
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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

Calories: 471kcal | Carbohydrates: 30g | Protein: 8g | Fat: 39g | Saturated Fat: 30g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 2g | Trans Fat: 1g | Sodium: 26mg | Potassium: 542mg | Fiber: 9g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 2mg | Calcium: 190mg | Iron: 7mg

(Nutrition information provided is an estimate and will vary based on cooking methods and specific brands of ingredients used.)

Keyword chia seed chocolate pudding, Chocolate Chia Pudding, chocolate chia seed pudding
Did You Make This Recipe? Tag it Today!Mention @theforkedspoon or tag #theforkedspoon and please leave your star rating in the comment section below.

About Jessica

Profile photo of chef Jessica Randhawa of The Forked Spoon

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

122 shares
Profile photo of chef Jessica Randhawa of The Forked Spoon

About Jessica Randhawa

Jessica Randhawa is the head chef, photographer, and recipe developer of The Forked Spoon. Jessica fell in love with cooking while traveling through Asia and Europe, where she discovered her passion for good food and new adventures. Her recipes have been featured on Yahoo, MSN, USA Today, FeedFeed, and many more. She holds a Bachelor of Science degree from the University of California.

Comments

  1. Kathy says

    October 31, 2022 at 12:46 am

    Is there a certain brand of chia seeds you like to use?

    Reply
    • Profile photo of chef Jessica Randhawa of The Forked SpoonJessica Randhawa says

      October 31, 2022 at 9:36 am

      Yes, these chia seeds 🙂

      Reply
  2. Evime says

    September 26, 2022 at 3:34 pm

    Loved the choc pudding with fruit and nuts

    Reply
  3. Sue says

    August 18, 2022 at 1:33 am

    5 stars
    Soo love chia thank you

    Reply

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Chef Jessica Randhawa of The Forked Spoon

I’m Jessica! Aka mom, wife, chef, and travel-obsessed photographer. Welcome to The Forked Spoon. Here you can browse hundreds of incredible family-friendly recipes covering dozens of diets, courses, and cuisines. Learn more about me.

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