Chocolate Chia Pudding
This easy, vegan and gluten-free Chocolate Chia Pudding makes a healthy and high-fibre yet decadent breakfast, snack or dessert.
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!
If you’re familiar with my blog and Instagram page, then you already know I’m a big fan of making chia pudding. My original chia pudding recipe is one of the most popular on my blog, and my Eggnog Chia Pudding was a hit over the holidays!
I’ve talked about this before, but I love adding chia seeds into my diet in a variety of ways because they’re such a wonderful source of fibre (11 grams per 2 tablespoons!), healthy fats, and plant-based protein. It’s amazing that such a tiny little seed can be so nourishing! For more nutritional info on my favourite seeds, read this post.
How to Make Chia Pudding:
It’s pretty similar to my OG chia pudding recipe, with just a couple simple additions. To make this recipe, you’ll need:
Chia seeds, of course!
A milk of your choice.
Cocoa or cacao powder.
Pure maple syrup.
A pinch of sea salt. This is optional, but I find it really brings out the flavours!
It’s just a matter of mixing all the ingredients together and letting it sit for a minimum of 4-6 hours. I prefer to leave mine in the fridge overnight! This way I’m sure that everything is set and it’s ready to enjoy in the morning.
Chocolate Chia Pudding Toppings:
I love dressing up my chia pudding with various toppings! Here are some of my favourites that I recommend you try:
Chopped dark chocolate or chocolate chips.
Fruits like sliced banana, raspberries or strawberries.
Coconut. Try coconut flakes or my favourite, coconut chips!
Peanut butter, because peanut butter makes everything better!
Similar Recipes You’ll Love:
Chocolate Raspberry Chia Pudding
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Chocolate Chia Pudding
- 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
- 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. 🙂