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This Chocolate Chia Pudding is made with just 5 simple ingredients and takes only a few minutes to prep. It’s a rich, creamy, and healthier snack or treat that satisfies any chocolate craving. For even more chocolatey breakfasts also try these Chocolate Overnight Oats!
If you’re looking for a simple, satisfying way to enjoy a healthy chocolate pudding, this Chocolate Chia Pudding is it. Made with chia seeds, cocoa powder, plant-based milk, and a touch of natural sweetener, it has a rich, creamy texture without any dairy or refined sugar.
Table of Contents
This chia pudding also works as a great base recipe to customize and turn into variations like Snickers Chia Pudding or Chocolate Raspberry Chia Pudding, or to combine with Peanut Butter Chia Pudding to make a Peanut Butter Cup Chia Pudding!
Why you’ll love this chia pudding recipe
- Easy to prep – Just mix everything in one bowl, no blender or cooking required!
- Naturally sweetened – Made with maple syrup or your sweetener of choice for a lightly sweetened snack.
- Perfect for meal prep – Prep a batch and store it in the fridge for a ready to go treat all week long. Also try making a batch of Chocolate Date Balls for meal prep!
- Allergy-friendly – Naturally dairy-free, gluten-free, and vegan, this chia pudding is great for a variety of diets!
Key Ingredients
- Chia seeds: chia pudding is one of my favourite ways to use chia seeds. You can buy white or black chia seeds. Both are the same taste, texture etc. (The only difference is the colour.
- Coconut milk: if you want a creamy chia pudding that has a rich texture like a chocolate chia mousse, I recommend using full-fat coconut milk. You can also use light coconut milk for a lighter texture, or even a mix of coconut milk and almond milk.
*This is a recipe overview. The full recipe with measurements is below in the recipe card.
Recipe Variations
Looking to switch things up? Here are a few delicious ways to customise your chocolate chia pudding:
- High-protein: Stir in ½ cup of plain Greek yogurt or blended cottage cheese before chilling. It adds creaminess and an extra boost of protein without changing the flavour too much. You can use my Cottage Cheese Chocolate Mousse recipe as a base and add 3 tablespoons of chia seeds to it.
- Date sweetened: Blend 2–3 soft Medjool dates with the milk and cocoa powder before adding the chia seeds instead of sweetening with maple syrup. This gives the pudding a caramel-like sweetness.
- Mocha chia pudding: Add 1–2 teaspoons of instant espresso powder or replace 1/4 cup of the coconut milk with strongly brewed coffee for a coffee twist that’s perfect for mornings. Also try making this coffee chia pudding and tiramisu chia pudding if you’re a coffee lover!
How To Make Chocolate Chia Pudding
Step 1: Add the chia seeds and cocoa powder to a mixing bowl.
Step 2: Add the coconut milk, maple syrup and vanilla extract.
Step 3: whisk together until everything is combined.
Step 4: Place in the fridge to set for at least 2 hours or overnight.
Mix-ins and Toppings
Chia pudding is delicious on its own, but let’s be honest…it’s even better with toppings! Here are a few topping ideas:
- Chocolate chips
- Cacao nibs
- Coconut flakes
- Toasted nuts
- Homemade Vegan Nutella
- Chocolate Granola
- Nut butters
- Berries
- Chia Seed Jam
How To Store
Store chia pudding in an airtight container or a sealed mason jar in the fridge for up to 5 days. If you’d like to take this recipe to go you can store the chia pudding in small sealed jars.
Jess’s Tips
- Use good quality cocoa powder – The better the cocoa, the richer and deeper the chocolate flavour. Dutch-processed cocoa works well for a smoother taste.
- Mix really well – Stir the mixture thoroughly for 1–2 minutes to evenly distribute the chia seeds and prevent clumping. Whisking with a fork or small whisk works best.
- Let chill overnight – While it can set in a few hours, the texture is thickest and creamiest when left to chill overnight!
- Adjust the consistency – If your pudding turns out too thick, simply stir in a splash of milk before serving to loosen it up.
- Try a pinch of salt – Just a small pinch enhances the chocolate flavour and balances the sweetness. If you love sweet and salty treats you’ll also enjoy these Snicker Dates topped with sea salt.
- Top it your way – Try toppings like coconut yogurt, berries, chopped nuts, cacao nibs, or a drizzle of peanut butter for extra texture and flavour.
Frequently Asked Questions
Yes, chocolate chia pudding can be a healthy option that’s high in fibre, omega-3s, and plant-based protein.
While you can freeze chia pudding I don’t recommend it as the texture will become gritty after freezing. You can however use chia pudding to make frozen chia seed popsicles.
Yes, blending the chia pudding results in a creamier, mousse-like consistency. This is a great option if you prefer a smoother texture over the traditional tapioca-like feel.
If you tried this Chocolate Chia Pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!
Try These Chia Pudding Recipes Next!
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Chocolate Chia Pudding
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 2 servings
- Category: Dessert
- Method: Mix
- Cuisine: American
- Diet: Vegan
Description
This chia pudding is made with 5 simple ingredients for a healthy snack or treat!
Ingredients
- 1/4 cup chia seeds
- 1 1/4 cup coconut milk (full-fat or light)
- 1 tsp vanilla extract
- 1/4 cup cocoa powder
- 2 tbsp maple syrup
- (optional) pinch of salt
Mix-ins:
- Cacao nibs
- Chocolate chips
- toasted nuts
- nut butter
Instructions
- Whisk all the ingredients together in mixing bowl for 1-2 minutes until well combined.
- Let sit for 5 minutes, then give it another mix.
- Cover and place in the fridge for at least 2 hours or overnight.
- Serve with your favourite toppings.
Notes
- Stir well to prevent clumps—whisk for 1–2 minutes.
- Chill overnight for the creamiest texture.
- Add a splash of milk if the pudding is too thick.
- A pinch of salt enhances the flavour and sweetness.
- Store in the fridge up to 5 days.
Nutrition
- Serving Size: 1/2 of the recipe
- Calories: 290
- Sugar: 12g
- Fat: 18g
- Saturated Fat: 10g
- Carbohydrates: 30g
- Fiber: 11g
- Protein: 6g
I’m not particularly a chocolate fan, but I really liked this and have been having some as a dessert. Mine was still a little bit thin, I think slightly less milk for mine will work better, but I would definitely recommend and i look forward to trying more flavors.
I have a bunch of questions. Number one: Can I just use normal milk instead of the other types (Almond and coconut.) Number Two: I don’t have cacao nibs, is there a substitute? Number Three: Is the coco powder sweetened or unsweetened? I plan to make this and am super happy for a healthy, delicious sounding, dessert option.
You can use normal milk, leave out cacao nibs if you don’t have and unsweetened cocoa powder- i don’t believe cocoa powder ever comes sweetened. (not hot chocolate powder- cocoa powder from the baking aile.) I hope this helps!
I made this with cashew milk, Stevia Leaf Extract powder and the drops, it was very delicious. Thank you!
Delicious! I plan on making it for guests next time. Using my whisk definitely helped incorporate the ingredients. The final texture was satisfying with a nice little crunch from the nibs.
So glad you enjoyed it Jeanne!
How do you figure out how much is in a serving???? 1/2 C . 1 C. ???
Hi Yvonne, 1 serving is 1/2 of the recipe!
Amazing!!!!!!!!!! This recipe is so good. My husband and I love it. I used liquid stevia because I try to avoid su gar. I also used peppermint oil and cinnamon powder.
Hi Toni, so happy you and your husband loved the recipe!
I have a question. When you say coconut milk from a tin, do you mean just the solids or ensure the tins contents are mixed ? We love chia and have it regularly. Choc is always a fave as is pumpkin spiced.
Hi Chrissy, you can use the can mixed, not just the cream on top!
Love the coconut milk and chocolate combo ??
Thank you! Glad you enjoyed!
Made my second batch this week as a healthier alternative to my nightly bowl of ice cream to avoid gaining the “quarine-nineteen“ lol. I used regular milk, and topped it only whipped up some heavy cream and some shards of chocolate chips. Tasty!
Haha, sounds so good! Love the ice cream swap idea ?