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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, snacks and desserts.
Looking for more healthy recipes with chia? Try my chia seed pudding, overnight oats, and protein chia pudding. But only after digging your spoon into this chocolate 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 get used. But I soon got hooked. I started adding them to my protein oatmeal 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 creamy that she loved it.
Recipe highlights
- Quick and easy – Making a healthy and delicious breakfast 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. Plus, it’s keto friendly, naturally gluten-free and vegan.
- Rich and creamy – Have a spoon and you’ll get hooked. It tastes delicious enough to convert kids and picky eaters into chia lovers.
- Customizable and versatile – From extra protein to toppings, there are so many ways how you can twist it. It’s perfect for breakfast, as a snack or a guilt-free dessert to satisfy your late-night cravings.
Ingredients and substitutes
This simple chocolate chia pudding has just 6 simple ingredients. Here are more details along with substitutes. Scroll down to the recipe card at the bottom for precise quantities.
- Chia seeds – Both black and white chia seeds work, just make sure they are fresh and haven’t expired. If seeds are old, they won’t thicken as wished.
- Cocoa powder – I recommend unsweetened cocoa powder, but also Dutch cocoa or raw cacao are okay.
- Maple syrup – It adds 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. I used almond milk, it has a delicious taste and very few calories. Other options are oat, soy, coconut, and semi-skimmed cow milk.
- Vanilla extract – It adds a dessert-like taste.
- 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. You’ll want to use 1 cup of milk for ¼ cup of seeds. Whisk all ingredients together in a bowl and let soak in the fridge overnight. Here are more details, you can find precise directions 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 as needed. The perfect post workout snack or breakfast.
- Keto – Replace maple syrup with a sugar-free sweetener such as monk fruit sweetener, erythritol or similar. Additionally, ensure 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 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. 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, chopped walnuts, seeds and cocoa nibs for a crunch. Or top with Greek yogurt for extra protein.
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. 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
Use 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. For a richer texture, use full-fat coconut milk from the can.
The 2 most common reasons 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. 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. 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.
This is my go to desert recipe. It’s so easy to make on a busy weeknight. Love it!
Hey Tara,
fantastic! I am so happy my recipe is helpful to your busy routine. Thanks for the comment.
Best,
Matteo
So many amazing recipes. Looking forward to trying all. Will also try avocado chocolate mousse and cottage cheese pudding. Loving slll these egg free wheat free recipes with variations.
Hi Lisa,
thanks a lot! You will definitely love both the chocolate avocado mousse and the protein cottage cheese pudding, I promise! 😉
Best,
Matteo