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Chocolate Chia Seed Pudding is a delicious way to get more fiber into your life, while also satisfying a chocolate craving. You can stir it together in just minutes!
Chia seed pudding may remind you of tapioca pudding, thanks to its chewy texture. Chia seeds are a plant-based source of omega-3 fatty acids and develop a gel-like consistency when mixed with liquid.
These seeds have so much fiber that a 1-ounce serving of chia seeds has only 2 “net” carbs. (Net carbs are the total carbohydrate count minus the fiber.)
As a bonus, this pudding has 5 grams of protein per serving. It’s the perfect sweet treat that you can snack on straight from the fridge.
Ingredients You’ll Need
Either white or black chia seeds can be used for this recipe. Paired with cocoa powder, milk, and your favorite sweetener, it’s something you can stir together fast.
Use dairy-free milk and maple syrup to keep this recipe vegan. Almond milk is my go-to non-dairy milk, but regular milk, soy milk, oat milk, or any other liquid will work, too.
If you use full-fat canned coconut milk or cream for this recipe, the pudding will thicken more than usual when chilled, but it’s still delicious.
Flavor variations
Boost the chocolate flavor in this recipe by adding a 1/4 teaspoon of vanilla extract to each jar. Peppermint extract can also be used for a chocolate peppermint flavor. Or try adding a drizzle of peanut butter or almond butter on top! Add a pinch of sea salt to boost the flavor even more.
How to Make Chocolate Chia Pudding
You can make up to 4 days’ worth of chia pudding at a time, so gather as many mason jars as you’ll need. The jars need to be 8 ounces or larger. (A 12-ounce jar is ideal, so there’s room for toppings later.)
Into each jar add 2 tablespoons of chia seeds, 1 tablespoon of cacao powder, 1 tablespoon of maple syrup, and a 1/2 cup of milk. Use a small whisk to stir well.
Detoxinista Tip
If you prefer not to mix this pudding in individual portions, you can also mix this in a large bowl and then divide it into storage containers later.
The cocoa powder will be difficult to mix at first, so don’t feel discouraged if you see powder still floating on top of the mixture.
Let the jar rest for 10 minutes after stirring. This will allow the chia seeds to start thickening.
When 10 minutes have passed, use the whisk to stir the mixture again. You’ll notice the chia seeds have started to clump together. The whisk will help them break up and ensure the flavorings are evenly distributed.
Be sure to check the bottom and sides of the jar to break up any clumps that may occur.
This chocolate chia pudding recipe can be enjoyed as soon as it has thickened. Otherwise, secure a lid on each jar and store them in the fridge for up to 4 days.
The pudding will thicken even more when chilled overnight. Add an extra splash of water or milk to thin out the texture to your liking, if needed.
Serve with sliced banana, strawberries, raspberries, or cacao nibs on top for extra crunch. (Mini chocolate chips are a fun topping, too!)
Looking for more healthy desserts? Try Chocolate Avocado Pudding, Healthy Birthday Cake, or Banana Ice Cream for more delicious ideas.
Ingredients
- 1 cup milk of choice
- 2 tablespoons cacao powder (or cocoa powder)
- 2 tablespoons maple syrup
- ¼ cup chia seeds
Instructions
- You'll need two 8-ounce or larger mason jars to stir together the two individual servings. In each jar, add 2 tablespoons of chia seeds, 1 tablespoon of cacao powder, 1 tablespoon of maple syrup, and ½ cup of milk.
- Use a small whisk to stir the ingredients together. The cocoa powder may not mix in easily right away, so don't be frustrated if some small clumps remain on top. Let the mixture rest for 10 minutes, so the chia seeds can start to gel.
- After 10 minutes have passed, use the whisk to mix the chia pudding again. The mixture will look separated at first, but will soon thicken up as you stir. Be sure to scrape the sides and bottom of each jar to break up any clumps.
- As soon as the pudding has thickened, you can serve it right away and adjust any flavor to taste. (Add more maple syrup for extra sweetness or a pinch of salt, if desired.) If you don't want to eat this right away, secure the lid on the jars and store them in the fridge for up to 4 days. They will thicken even more when chilled; add a splash of milk to loosen the texture later, if desired.
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If you try this Chocolate Chia Seed Pudding recipe, please leave a comment and star rating below letting me know how you like it.
Thank you for a reminder of this recipe. I’m making it in a few minutes! May freeze some as fudgicles!
Thanks Megan! Great meal prep addition.
Such a quick and easy breakfast to throw together for the next morning. I love being able to pull it out for a quick breakfast and throw some berries on top and homemade hazelnut butter. Such a treat! Also If you top with strawberries and a drizzle of peanut butter it tastes like PBJ flavor. So good!
I also add a pinch of pink salt which brings out the flavour
So I tried your recipe on a whim, I have always used coconut milk before, but it’s so high in calories I decided to look at yours. I started to whisk, but found out I wanted quicker results so I poured it in my vitamix, and it made all the difference. Also I had some overripe bananas(2), so I blended those first and then added the pudding mixture. Wowee! And I also added a pinch of salt to just make it pop! Never will I do my other recipe. I’m topping it off with fresh strawberries 🍓