Chocolate chia pudding is a delicious and easy-to-make snack that’s satisfying for any sweet tooth. It’s made with chia seeds, cocoa powder, almond milk, and naturally sweetened. Make a single serving of this tasty vegan recipe or prep a larger batch for the week!
A few years ago, after I started making a chia seed pudding every morning, I started making different flavors to it keep it interesting. This chocolate chia pudding requires only one additional ingredient but completely transforms the plain chia seed pudding.
If you love chocolate and are looking for easy ways to work it into your day without going overboard on sweet treats, you’re going to love this chocolate chia pudding.
Chocolate chia pudding is simple to make and a powerhouse of nutrients. You can enjoy it for breakfast, as a snack, or even dessert!
What you’ll need
What I love about this recipe is that it’s thick, creamy, chocolatey, and seriously tastes like dessert. You’ll need a few simple ingredients to make the perfect chocolate chia pudding:
- Chia seeds
- Milk: I use almond milk, but regular dairy milk, coconut milk, cashew milk, and oat milk are other options.
- Cocoa powder
- Vanilla extract
- Maple syrup: Or any other sweetener of choice, such as honey.
- Sea salt
How to make chocolate chia pudding
Detailed ingredient measurements, instructions, and notes can be found on the printable recipe card at the bottom of the page. Here’s a summary:
1. Whisk ingredients: In a bowl or glass jar, whisk ingredients. Let it sit for a few minutes and then whisk again to prevent the chia seeds from clumping together as they absorb the liquid.
2. Chill 30 minutes or overnight: Cover and let the mixture chill in the fridge for at least 30 minutes or overnight.
3. Stir and serve: When you’re ready to enjoy the chia pudding, gently mix and scoop into a bowl. Enjoy plain or add a few extra toppings. See below for a list of topping options.
Optional toppings
Add more flavor to your chocolate chia pudding with a few toppings. Here are some of my favorites:
- Fresh berries, including strawberries, blueberries, and raspberries
- Slices of banana
- Coconut flakes or shredded coconut
- Cacao nibs
- Hemp seeds
- Whipped cream
- Slivered or chopped almonds
Storing for later
To store: Store the chocolate chia pudding in an air-tight glass jar in the refrigerator for 4-5 days.
To freeze: Alternatively, you can also freeze it and thaw it out about an hour before you’re ready to enjoy it.
Top tips and suggestions
Stir multiple times: Before letting the mixture sit in the fridge overnight, be sure to mix it a few times with a few minutes of rest in between. This will prevent the chia seeds from clumping together as they start to absorb the liquids.
Blend the mixture for a smoother texture: If you do not enjoy the texture of chia pudding, blending it in a mixer is another option to explore. It will create a pudding-like texture instead of the tapioca-like texture it normally has.
Don’t use old chia seeds: If you notice that your chia seeds aren’t plumping, they are most likely old. I normally buy chia seeds in smaller batches so they don’t last too long in my kitchen.
Adjust the amount of liquid: if you find that you prefer a thicker pudding texture, experiment with using less liquid. If you want a thinner texture, use more liquid.
More easy snack recipes
- Chocolate Chip Banana Bread
- Breakfast Cookies
- Banana Chocolate Chip Bars
- Chia Seed Pudding with Fresh Berries
- Avocado Toast with Pesto
I hope you love this chocolate chia pudding recipe as much as I do! Sign up for email updates to receive new recipes delivered to your inbox or check out my new cookbook Plant Power Bowls.
Ingredients
- 1 cup almond milk
- 1/4 cup chia seeds
- 2 tablespoons cocoa powder
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- pinch of sea salt
Instructions
- In a bowl or glass jar, whisk ingredients. Let it sit for a few minutes and then whisk again to prevent the chia seeds from clumping together as they absorb the liquid.
- Cover and let the mixture chill in the fridge for at least 30 minutes or overnight.
- When you’re ready to enjoy the chia pudding, gently mix and scoop into a bowl.
Beth says
Easy and satisfying!! I made it with carob powder, so it’s caffeine-free.
Terri says
can I make this with unsweetened vanilla almond milk?
Sapana Chandra, MS, CHC says
Yes, absolutely!
Alex says
Can this be made with ground chia?
Sapana Chandra, MS, CHC says
Yes, it will give the pudding a different texture but still works!
Michelle Murphy says
Very good and easy to make. It gives you your chocolate fix.
Jessica says
Delicious! Too it with bananas and coconut
Kristen says
I’m in chocolate heaven!
Sapana Chandra, MS, CHC says
So glad you enjoyed it, Kristen!
Pam says
It turned out perfect, thanks!
Sapana Chandra, MS, CHC says
So happy to hear, Pam!