This 5-ingredient chocolate chia seed pudding is so easy to make, naturally sweetened, rich, creamy, and absolutely delicious. It’s full of nutrients and perfect for breakfast or dessert! Vegan and dairy-free!
I’m convinced the phrase, “Big things come in small packages,” was referring specifically to chia seeds. These little things are nutrition powerhouses. Chia seeds are super versatile as well. There’s almost nothing they can’t do.
Apart from being one of the world’s foremost superfoods, chia seeds are a great thickening agent for things like Strawberry Chia Jam or using in place of flax in flax eggs. But, my absolute FAVORITE way to enjoy them is this heavenly Chocolate Chia Seed Pudding!
This creamy, indulgent, chocolatey pudding is not only delicious but super good for you! It’s full of fiber, protein, healthy fats, and complex carbs. Not to mention it’s also naturally sweetened, vegan, and gluten-free.
One more thing: It’s perfect for dessert or breakfast. Did someone say, “Chocolate pudding for breakfast?” Yes, I absolutely said that. Now, let’s make it!
🍫 Ingredients
You only need 5 simple ingredients. It’s very likely you have most if not all of them already.
- Chia Seeds: The secret little ingredient for this incredible recipe.
- Non-Dairy Milk: use any unsweetened non-dairy milk you prefer.
- Cocoa Powder
- Maple Syrup: The perfect all-natural sweetener.
- Vanilla: Perfect for adding a depth of flavor and aroma.
🔪 Instructions
You won’t believe how simple it is to make this healthy chocolate chia pudding!
- Add all the ingredients to a small or medium-sized mixing bowl and whisk until everything is well combined.
- Let the pudding mixture sit for 10 minutes, giving the chia seeds time to gel and firm up. Then, whisk everything once more.
- Cover and place in the fridge for at least 3 hours. But, overnight is best.
- Remove the chia pudding from the refrigerator, stir with a spoon, and pour into small dessert bowls or glasses. Top with frozen or fresh fruit and serve.
How Long Will This Pudding Last
You can store this chocolate chia pudding in the fridge for up to 5 days. It’s an easy and healthy treat to keep on hand so you and your family can enjoy it throughout the week.
It’s also great to make in large batches and freeze it. Then, when your chocolate craving strikes you can simply thaw and enjoy. (I thought you’d like this aspect of it)
💭 Top Tips
- Make-Ahead: You can make chocolate chia seed pudding up to 3 days in advance as a healthy make-ahead breakfast or dessert. Just be sure it is stored in an airtight container and kept in the refrigerator.
- Blend It: Some people aren’t crazy about the texture of the chia seeds. If that’s you, simply toss the ingredients into your blender and blend until it’s smooth.
- Follow The Recipe: Be sure and add the ingredients in the order they are listed. It will help the whisking process.
- Be Sure And Stir: It is important to stir the chocolate chia pudding twice before putting it in the fridge. The first time when you are mixing all the ingredients. And, again once it has set for 10 minutes.
- Topping Ideas: Top with fresh fruit, nuts, seeds, crunchy oil-free granola, or vegan coconut whipped cream.
What Does Chocolate Chia Pudding Taste Like
Chocolate Chia Pudding is like a mixture of Greek yogurt, tapioca pudding, and mousse. It’s super creamy and rich, but way healthier.
And, although I’m not fan, even your keto pals can enjoy this delicious treat.
More Vegan Chocolate Recipes
- Healthy Avocado Chocolate Pudding
- Easy Vegan Chocolate Mousse
- Easy Vegan No-Bake Chocolate Peanut Butter Pie
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Chocolate Chia Seed Pudding
This 5-ingredient chocolate chia seed pudding is so easy to make, naturally sweetened, rich, creamy, and absolutely delicious. It’s full of nutrients and perfect for breakfast or dessert!
- Total Time: 3 hours 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 ½ cups unsweetened non-dairy milk
- ¼ cup maple syrup
- 1 tsp. vanilla
- ¼ cup unsweetened cocoa powder
- ½ cup chia seeds
Instructions
- Add all the ingredients to a small or medium-sized mixing bowl and whisk until everything is well combined.
- Let the pudding mixture sit for 10 minutes, giving the chia seeds time to gel and firm up. Then, whisk everything once more.
- Cover and place in the fridge for at least 3 hours. But, overnight is best.
- Remove the chia pudding from the refrigerator, stir with a spoon, and pour into small dessert bowls or glasses.
- Top with frozen or fresh fruit and serve. You can make chocolate chia seed pudding up to 3 days in advance as a healthy make-ahead breakfast or dessert. Just be sure it is stored in an airtight container and kept in the refrigerator.
Notes
Make-Ahead: You can make chocolate chia seed pudding up to 3 days in advance as a healthy make-ahead breakfast or dessert. Just be sure it is stored in an airtight container and kept in the refrigerator.
Blend It: Some people aren’t crazy about the texture of the chia seeds. If that’s you, simply toss the ingredients into your blender and blend until it’s smooth.
Follow The Recipe: Be sure and add the ingredients in the order they are listed. It will help the whisking process.
Be Sure And Stir: It is important to stir the chocolate chia pudding twice before putting it in the fridge. The first time when you are mixing all the ingredients. And, again once it has set for 10 minutes.
Topping Ideas: Top with fresh fruit, nuts, seeds, crunchy oil-free granola, or vegan coconut whipped cream.
- Prep Time: 10 mins.
- Cook Time: 3 hours
- Category: Vegan Breakfast Recipes
- Method: Raw
- Cuisine: Vegan
- Diet: Vegan
Nutrition
- Serving Size:
- Calories: 208
- Sugar: 12.3 g
- Sodium: 77.4 mg
- Fat: 9.8 g
- Carbohydrates: 28.2 g
- Fiber: 10.5 g
- Protein: 5.9 g
- Cholesterol: 0 mg
Keywords: chocolate chia pudding, chocolate chia seed pudding keto, chia seed pudding recipe
Delicious and easy. Made it in a Ninja bullet and it gelled completely on the second blend. I immediately poured into serving dishes, then into the fridge. I suggest using a whisk or spoon (not a blender) for the second stir. I also added almond flavoring instead of vanilla. A little cinnamon or instant coffee would also be good I think. 🙂
★★★★★
Loooove this recipe. It is so good. I have served this to non-plant based friend and they loved it also.
Thanks Shane for sharing.
Diane M
★★★★★
I am a fan of your recipes. Where did you get the glass( I think) containers to put the chia pudding in?
Thanks
Hi, Barbara and thanks! I bought those specific containers at World Market…my happy place:)
Do you grind the chia seeds first?
No, just use them whole.
Will make this soon and will double the recipe and freeze a few containers. I used freeze chia pudding but I’m only 95 percent sure of that. I recall that after being in fridge for a day or two that it was perfect. I’ll report back!
★★★★★
Love this!!
Question: if you’re going to blend the ingredients, would you do that when you first make it or (if refrigerating overnight) would you wait until you were going to eat it?
★★★★★
Hi, Les! You would blend it before placing it in the fridge.
Unfortunately, not a huge fan of maple syrup. Is it possible to exchange date paste for the maple syrup? This looks totally delish!
Yes.
Can I use flax seed in place of the chia seeds?
Unfortunately, no. The chia seeds absorb the moisture to create the pudding. Flax will have more of a dry/powdery effect.
Made this 5 ingredient chocolate chia pudding for myself and husband. We both totally enjoyed it. Was so simple and absolutely delicious. Thank you Shane.
★★★★★
That’s so awesome! Thank you. Blessings.
This 5-ingredient chocolate chia seed pudding is so easy to make, naturally sweetened, rich, creamy, and absolutely delicious. It’s full of nutrients and perfect for breakfast or dessert! Vegan and dairy-free!
★★★★★
Followed this recipe exactly and was delighted with the result. Such a decadent and luscious dessert with no effort at all! Will definitely be making this again and again.
★★★★★
Easy, delicious!!! Loved it!!
★★★★★
Yummy! So easy
★★★★★
Thanks, Andie!
★★★★★