Chocolate chia pudding is one of the easiest dessert recipes for anyone who loves chocolate. It’s so simple yet indulgent, chocolaty, and creamy. It’s vegan (dairy-free, egg-free), grain-free (gluten-free), soy-free, and refined sugar-free.

chocolate chia pudding

I love classic chia pudding, but there’s something about chocolate that just makes chia seeds extra delicious.

If you ever crave chocolate for breakfast, this recipe is for you! It brings together the decadence of chocolate with the health benefits of chia seeds. You can make a large batch and grab some when you want or divide it into individual containers for ease and convenience.

This chocolate chia pudding is probably healthier than the average breakfast or snack and definitely healthier than most desserts, so you can enjoy it any time of the day.

chocolate chia seed pudding

Tips for Making Chocolate Chia Pudding

Ingredients

This chocolate chia pudding checks all the boxes for a delicious healthy treat. It’s made with:

  • Chia seeds: the start ingredient – chia seeds – have the unique ability to absorb liquid and create a pudding-like texture. You don’t need much, but they are an essential part of the recipe. You can use either black or white chia seeds.
  • Cashew milk: I like to use cashew milk for this recipe because it adds a rich and creamy texture, but you can use almond milk, coconut milk, or any other plant milk you like. If you decide to use full-fat coconut milk, it will be thicker than the previously mentioned options, so you might want to thin it down with some other plant-based milk or water.
  • Cocoa powder: cocoa is what gives the chia pudding chocolate flavor. You can substitute cocoa powder with cacao powder, but the flavor will be more bitter.
  • Maple syrup: I prefer maple syrup, but agave, coconut nectar, granulated coconut sugar, or even date paste would be great options. If you don’t have date paste on hand, you can replace every 1 Tbsp./15 ml of maple syrup with 2 dates. Blend the dates with the nut milk prior to pouring it over the chia seeds to make sure the dates are completely broken down. Of course, if you’re using already sweetened plant-based milk, you can omit the sweetener altogether.
ingredients for chocolate chia pudding

How to Make Chocolate Chia Pudding

Making chia seed pudding couldn’t be any easier. Here’s how it goes:

  1. Mix. Add the cocoa powder, maple syrup, and a little bit of the cashew milk to a medium mixing bowl and stir until the cocoa powder is completely dissolved. Cocoa is tricky to mix into liquid because it contains fat, and fat has a low affinity with water. Fat would much rather float on top of water than mix with it. When there’s only a little bit of liquid, it’s easier to separate the fat molecules and fully hydrate them. Once thoroughly mixed, add the rest of the cashew milk and the chia seeds and whisk until well combined. Wait for 5-10 minutes and then whisk again to help distribute the chia seeds evenly so they gel and expand properly.
  2. Chill. Transfer the chia seed pudding to the refrigerator to thicken, for at least 4 hours. The longer you wait, the thicker the pudding gets.
  3. Blend (optional). If you don’t like the texture of chia seeds, you can blend the pudding for a smoother, creamier, more pudding-like consistency. For best results, wait for the chia seeds to soften a bit, for at least an hour. Then, transfer the chocolate chia seed pudding to a high-speed blender and blend on high until completely smooth, for about 30 seconds. The pudding will likely warm up a little, so you might need to refrigerate it for an hour or so after blending.
how to make chocolate chia pudding
how to make chocolate chia seed pudding

How to Serve Chocolate Chia Pudding

Transfer the chia seed pudding into individual jars and garnish it with toppings of your choice.

I like this pudding with fresh fruit, such as raspberries, strawberries, or sliced bananas. But you could turn it into an indulgent dessert with coconut whipped cream and chocolate shavings.

Another option would be a drizzle of peanut butter or almond butter and a sprinkle of cacao nibs.

How to Store Chia Pudding

  • Refrigerating: transfer the chia pudding to an airtight container and refrigerate it for up to 5 days.
  • Freezing: transfer the chia pudding to an airtight container and freeze it for up to 3 months.
chocolate chia pudding recipe

More Chia Seed Recipes

  • Classic (and protein-boosted) chia pudding: protein-boosted chia pudding can’t be beaten for an easy and healthy breakfast or snack. It’s thick and creamy, with just the slightest hint of seedy texture.
  • Chia seed jam: this jam is super quick and easy to make. It’s raw, thickened with chia seeds, and doesn’t rely on pectin or a ton of sugar to set!

Did you make this recipe? I would love to know how it turned out! Please let me know by leaving a review and rating below.

chocolate chia seed pudding recipe

Chocolate Chia Pudding

Prep Time: 5 minutes
Chill time: 4 hours
Total Time: 4 hours 5 minutes
Yield: 2 (½-cup) servings
Chocolate chia pudding is one of the easiest dessert recipes for anyone who loves chocolate. It’s so simple yet indulgent, chocolaty, and creamy.

Ingredients
 

Instructions
 

  • Mix. Add the cocoa powder, maple syrup, and a little bit of the cashew milk to a medium mixing bowl and stir until the cocoa powder is completely dissolved. Then, add the rest of the cashew milk and the chia seeds and whisk until well combined. Wait for 5-10 minutes and then whisk again to help distribute the chia seeds evenly so they gel and expand properly.
  • Chill. Transfer the chia seed pudding to the refrigerator to thicken, for at least 4 hours. The longer you wait, the thicker the pudding gets.
  • Blend (optional). If you don’t like the texture of chia seeds, you can blend the pudding for a smoother, creamier, more pudding-like consistency. For best results, wait for the chia seeds to soften a bit, for at least an hour. Then, transfer the chocolate chia seed pudding to a high-speed blender and blend on high until completely smooth, for about 30 seconds. The pudding will likely warm up a little, so you might need to refrigerate it for an hour or so after blending.
  • Serve. Remove the chocolate chia seed pudding from the refrigerator and stir. Transfer into dessert-sized glasses and top with your favorite fruit, coconut whipped cream, chocolate shavings, or other garnishes.
  • Store. Leftovers keep well in an airtight container in the refrigerator for up to 5 days. For longer-term storage, freeze in an airtight container for up to 3 months.

Notes

*Nutrition information is approximate and may contain errors. Please, feel free to make your own calculations.

Nutrition

Serving: 1of 2, Calories: 189kcal, Carbohydrates: 26g, Protein: 6g, Fat: 9g, Fiber: 12g, Sugar: 9g
Course: Dessert, Snack
Cuisine: American
Keywords: chocolate chia pudding, chocolate chia pudding recipe, chocolate chia seed pudding