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This easy Chocolate Chia Pudding tastes rich, creamy and so delicious that you won’t ever guess it’s healthy. Made with 6 simple ingredients, this recipe is perfect for low carb breakfasts or as an indulgent dessert.
Looking for more healthy pudding recipes? Try my easy protein pudding, cottage cheese pudding and avocado chocolate mousse. But only after digging your spoon into this chocolate chia treat.
The first time I tried chia seeds, I have to admit—I was a little puzzled. The jelly-like texture was so different from anything I was used to, and it definitely took me a moment to warm up to it. But once I got the hang of it, I was hooked! I started adding them to my protein overnight oats every morning, and in the blink of an eye, they became a staple in my diet.
My mum, on the other hand…My mum wasn’t so convinced. When she first tried chia pudding, her reaction was pretty much the same of many other people— she just couldn’t get past the texture. But I had a trick up my sleeve: blending! By blending her pudding, it turned out so dreamy creamy that she loved it. Believe it or not, now it’s one of her go-to breakfasts.
Recipe highlights
- Quick and easy – Making a healthy breakfast that tastes good can’t get any easier, just mix all ingredients in a bowl or jar and refrigerate until thickened.
- Healthy and diet-friendly – This cocoa chia pudding is packed with fibers, omega-3 fatty acids, vitamins and minerals. Further, it’s low carb and keto friendly, naturally gluten-free and vegan.
- Rich and creamy – Have a spoon and you won’t ever guess this recipe is good for the diet. It tastes rich and delicious enough to convert kids and picky eaters into chocolate chia pudding lovers.
- Customizable and versatile – From extra protein powder to toppings, there are so many ways how you can adapt this recipe to your likings. It can be enjoyed for breakfast, as a snack or a guilt-free dessert to satisfy your late-night cravings.
Ingredients and substitutes
This simple chocolate chia pudding recipe requires just 6 simple ingredients, pinch of salt included. But still, there are some recommendations I want to give you to ensure the best result.
- Chia seeds – Both black and white chia seeds work, just make sure they are fresh and haven’t expired. When attempting to make chia pudding with old seeds, they won’t thicken as wished.
- Cocoa powder – I recommend unsweetened cocoa powder, but also Dutch cocoa or raw cacao are okay.
- Maple syrup – A couple tablespoons of pure maple syrup add plenty of natural sweetness without refined sugars. You can replace with honey, agave nectar, date syrup or coconut sugar. Calorie-free sweeteners will also work.
- Preferred milk – Dairy or dairy-free milk, the choice is up to you. This recipe uses unsweetened almond milk, it has a delicious taste and very few calories. Other great options are oat milk, soy milk, semi-skimmed cow milk and coconut milk.
- Vanilla extract – A teaspoon of vanilla adds a delicious flavor similar to dessert.
- Pinch of salt – The salt balances sweetness and brings out all the good chocolate flavors.
How to make chocolate chia pudding
Making chocolate pudding with chia seeds is very simple, once you get the right chia seed-to-liquid ratio. For this recipe, you will want to use 1 cup of milk for 1/4 cup of seeds. Whisk all ingredients together in a bowl and let soak in the fridge overnight. Here are some more details, precise directions can be found in the recipe card at the bottom.
Step 1 – Mix the ingredients. In a mixing bowl or jar, combine chia seeds with cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Slowly pour in the milk while whisking to ensure the cocoa powder dissolves evenly. Let the mixture sit for 15 minutes, then stir again to prevent the chia from clumping.
Step 2 – Refrigerate. Cover the bowl and refrigerate for at least 2-3 hours (preferably overnight), or until thickened. Once set, give it a final stir and serve with your favorite toppings such as Greek yogurt, sliced banana, fresh berries and cocoa nibs.
Recipe variations
- High protein – For a boost of protein, add to the chia a scoop of protein powder and thin it out with 2 to 4 extra tablespoons of milk, depending on protein used. The perfect post workout snack or breakfast.
- Keto – Replace maple syrup with a sugar-free sweetener such as keto maple syrup or honey, monk fruit sweetener, erythritol or similar. Additionally, make sure your milk has no sugar and few carbs.
- Coconut milk – For a richer texture, replace milk with canned full-fat coconut milk. You can either use half milk and half coconut milk, or just coconut milk.
- Peanut butter – Stir in the mixture a couple tablespoons of natural peanut butter or almond butter for a richer taste and texture.
- Blending – Add all ingredients to a blender or food process, then pulse until smooth and creamy. This is perfect if you don’t like the texture of chia.
- Toppings – Serve your chia chocolate pudding with fresh fruit such as sliced banana, blueberries and raspberries, some chopped walnuts, seeds and cocoa nibs for a crunch, or top with Greek yogurt for extra protein. Cereal, protein granola and toasted rolled oats are also delicious.
Make ahead and storage
Once it’s set, store it in a mason jar or an airtight container for up to 5 days in the fridge. Before serving, give it a quick stir and add a splash of milk to bring back its creamy texture.
For longer storage, divide it into individual portions in freezer-safe containers, leaving a little space for expansion, and freeze for up to 2 months. When ready to eat, thaw it overnight in the fridge, stir well, and enjoy with your favorite toppings.
Frequently asked questions
You can make chocolate chia pudding with any milk you like, either dairy or dairy-free. My recommendations are unsweetened almond milk, sugar-free soy milk, oat milk and semi-skimmed milk. If you prefer a richer texture, use full-fat coconut milk from the can.
The 2 most common reasons why the pudding does not turn out are: using old chia seeds and adding too much milk. To fix this, stir in an extra tablespoon of chia seeds or some oats, then let soak in the fridge for another 30 minutes to a couple of hours. Also, make sure to use fresh seeds next time.
Your pudding may be too thick if you’ve added too many chia seeds or not enough liquid. Simply stir in a splash of milk or some yogurt, mix well and enjoy.
Beyond taste, chia pudding is packed with health benefits. It’s rich in fiber, omega-3 fatty acids for heart health, and plant-based protein to keep you full and fuel your body. Plus, it’s a great source of minerals like calcium and magnesium. With under 200 calories, this recipe is also great for weight loss.
More easy healthy breakfasts
- Microwave oatmeal
- Blender banana oatmeal pancakes
- Protein oatmeal
- Banana overnight oats
- Cheesecake protein chia pudding with Greek yogurt
- Low calorie oatmeal
Chocolate Chia Pudding
Ingredients
- ¼ cup (45 g) chia seeds
- 2 tbsp cocoa powder
- 2 tbsp maple syrup, or honey (to taste)
- 1 cup (240 ml) unsweetened almond milk, or preferred milk
- 1 tsp vanilla extract
- a pinch of salt
Instructions
- In a mixing bowl or jar, combine chia seeds with cocoa powder, maple syrup, vanilla extract, and a pinch of salt. Slowly pour in the milk while whisking to ensure the cocoa powder dissolves evenly.
- Let the mixture sit for 15 minutes, then stir again to prevent the chia seeds from clumping.
- Cover the bowl and refrigerate for at least 2-3 hours (preferably overnight), or until thickened. Once set, give it a final stir and serve with your favorite toppings such as Greek yogurt, sliced banana, fresh berries and cocoa nibs.
Notes
- To store: Store chia pudding in a mason jar or airtight container in the fridge for up to 5 days. Stir and add a splash of milk before serving to restore creaminess.
- To freeze: For longer storage, freeze in individual portions for up to 2 months. Thaw overnight in the fridge, stir well, and enjoy with your favorite toppings.
