Chocolate Chia Pudding
If you’re a fan of chocolate and you’re a fan of chia pudding, odds are you’re going to LOVE this nutritious chocolate chia pudding recipe! It’s easy, vegan, and gluten-free – and it makes a healthy and high-fibre yet decadent breakfast, snack or dessert.
Tastes Indulgent AND Benefits Your Health:
If you’ve been around a while, then you already know I’m a big fan of chia pudding. My OG chia pudding recipe is one of the most popular on my blog, and my festive eggnog chia pudding was a hit over the holidays! This chocolate chia pudding tastes sweet and indulgent, but it boasts a ton of gut-healthy fibre and heart-healthy fats.
This makes a great meal-prep recipe – think on-the-go breakfast, packed snack for work, or late night sweet treat waiting for you in the fridge! Just mix everything together and place in the fridge to set! Once it’s ready, you can top it with chocolate chips, coconut flakes, peanut butter, or berries!
Reader Review
I have made this twice now and tripled the recipe. It is absolutely delicious and so healthy. We top it with raspberries.
-Cindy
Connect with Hannah Magee, RD!
Be sure to follow me on Instagram, Facebook, and Pinterest!
If you make my recipes, snap a photo and tag me @hannahmagee_rd.
Did you make this recipe? Let me know in the comments!
Chocolate Chia Pudding
Ingredients
- 1 cup milk of choice
- 1/4 cup chia seeds, (learn chia seeds' nutrition benefits)
- 2 tbsp cocoa powder, can sub cacao powder
- 1-2 tbsp pure maple syrup, to taste
- 1 pinch sea salt, optional
Instructions
- Add all ingredients to a medium mixing bowl and whisk to combine.
- Divide contents into 2 mason jars or small airtight containers. Refrigerate for minimum 4-6 hours or overnight.
- Before eating, add toppings (optional). I recommend chopped chocolate, unsweetened coconut and berries!
The taste was great but it was still liquidy. Is that how it is supposed to be or did I goof?
Hi Kendra, sorry to hear that! Did you let the chia pudding refrigerate for at least 4-6 hours after combining the ingredients? Typically, if the measurements are correct and it has enough time to set it should be a pudding-like consistency.
You have opened my eyes to what I’ve been missing out on. I’ve tried it with and without salt and I use rice milk from Publix (the kind already in the refrigerator section) and it’s PERFECT. Thanks so much!
So glad you enjoy it! Thank you!
I followed recipe but it was still runny a few days later. I had made them for breakfasts to switch out with baked oats. So I made them on Sunday and didn’t try till Tuesday. Runny. Should I add more chia seed next time? Flavor was amazing.
Hi Carol, just checking — did you use whole chia seeds? And yes, you could definitely try using more next time.
LOVE this recipe!! My husband and I have replaced our ice cream with this and I have to say…with cut up strawberries, this is way better than any ice cream!! Plus, no guilt!
Thank you so much for sharing!!!
Hi Nadine, so glad to hear you enjoyed! Please know that whether it’s chia pudding or ice cream.. you don’t need to feel guilty for eating any food! ❤️
Awesome! We tripled the recipe and it was fantastic! I
So happy to hear! Thank you. 🙂
I added two tablespoons of peanut butter to mine and it was super good! Thank for the recipe 🙂
Love the peanut butter addition! So glad you enjoyed. 🙂
I make this in my Vitamix blender and add a bit more milk. It comes out smooth and VERY similar to the chocolate pudding that I loved as a kid!
That sounds amazing! I love blending my chocolate chia pudding sometimes too. 🙂
It sounds great. If I used honey as the sweetener, how much is recommended? Thank you.
Hi Debra, I’d recommend using the same amount of honey as is listed for maple syrup in the recipe!
I have made this twice now and tripled the recipe. It is absolutely delicious and so healthy. We top it with raspberries.
Mmmm chocolate and raspberries is the best combo!