Easy chocolate chia pudding that takes only 10 minutes. It’s blended to give the chia pudding a mousse-like consistency. Perfect for breakfast, dessert. Gluten-free and vegan. 

This chocolate chia pudding is very similar to my basic chia pudding recipe, but we’re blending everything in a high-powered blender which gives the chia pudding a mousse-like consistency. So pro tip: if you’ve been intrigued by the nutrient-packed chia pudding, but don’t love the seedy texture, try blending it!

Chocolate chia pudding in a jar, topped with raspberries and mini chocolate chips.

Why I Love Chia Pudding

  1. It’s ridiculously easy to make.
  2. It’s packed with nutrients! Chia seeds are a great source of healthy fats and fiber… read: they’ll keep you satisfied for hours! Read all chia benefits.
  3. There are countless flavor combinations. (Try this pumpkin chia mousse if you’re a pumpkin fan!)
  4. Chia pudding basically allows you to eat dessert any time of day. It’s thick and creamy like regular pudding but the nutrition facts make it acceptable to eat for breakfast, snacks or dessert.

Bird's eye view of a jar of chocolate chia pudding, topped with chocolate chips and raspberries.

I recently made a double batch of this chocolate chia pudding so you better believe I’ll be enjoying it on my birthday… maybe even for breakfast.

P.S. Want to have a fun Valentine’s breakfast ready for yourself, your sweetie or your kiddos? This is the perfect sweet and satisfying treat to have waiting for them!

If you try this chocolate chia pudding be sure to leave a comment and star rating below letting me know how it turned out. Your feedback is so helpful for the EBF team and other EBF readers. 


Chocolate Chia Pudding

  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 3-4 hours
  • Yield: 2 1x


A creamy chocolate pudding made from chia seeds. Healthy enough for breakfast and delicious enough for dessert, this chocolate chia pudding is bound to be a staple in your kitchen! Gluten-free and vegan. 



  • 1 cup unsweetened vanilla almond milk, divided
  • 6 Tablespoons chia seeds
  • 1/4 cup maple syrup, honey or sweetener of choice*
  • 2 Tablespoons cocoa  powder
  • 1/8 teaspoon salt
  • 1 teaspoon vanilla extract
  • toppings of choice: fresh berries, chocolate chips, nuts


  1. In a high powered blender or food processor (affiliate link) add 1/2 cup almond milk, chia seeds, maple syrup and blend until chia seeds are seemingly ground.
  2. Add remaining almond milk, cocoa powder, vanilla and salt and blend until smooth.
  3. Transfer to a resealable container, cover and refrigerate for 3-4 hours.


  • If you don’t have a high-powered blender your chia pudding might not get as smooth and creamy and will have the texture of regular chia pudding, similar to tapioca pudding.
  • Use stevia instead of maple syrup or honey for a low-sugar option.
  • Method: No-bake
  • Cuisine: American


  • Serving Size: 1/2 of recipe (without toppings)
  • Calories: 240
  • Sugar: 7g
  • Fat: 11g
  • Carbohydrates: 26g
  • Fiber: 17g
  • Protein: 11g

Keywords: chocolate chia pudding

More Chia Pudding Recipes You Might Like:

Do More with Chia Seeds! Check Out These Recipes:

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  1. This is delicious 🙂 How long will it keep in the fridge for? I made it Wednesday and I’m guessing tomorrow would be the last safe day to eat it? Thank you!!

  2. Amazing! I was in the mood for something sweet and found this recipe; for long time I was planning to make some chia pudding; I’m glad I chose this recipe, is absolutely delicious and healthy!
    Thank you!

  3. Made this today for my boys. They couldn’t even wait until it was chilled to start enjoying it. Like any smart person, because I don’t care for almond milk, I substituted whole milk. It’s thick and delicious. Will definitely be making again and again.

  4. I put the recipe into Fitnesspal and the nutrition info shown is for 1/4th of the recipe, not 1/2 as shown. I must not be a fan of almond milk as the flavor overtook the dish. Won’t make again, I would rather make homemade chocolate pudding.

  5. I love the texture and flavor, and my guests thought I was a genius! I added whipped cream and berries. Next time, I will whip chilled coconut cream. It’s also beautiful layered in a pretty stemmed glass.

  6. Stumbled on this recipe this morning and couldn’t wait to have it for bfast tomorrow, so having it for lunch now! 🙂 Genius idea on blending! I’ve been making chia pudding for years, and every so often it’d be too runny or too clumpy. Blending is brilliant for texture. Also, my cocoa creations would always turn out chalky, so again, blending to the rescue. Devouring this now with strawberries and love it. Can’t wait to try your banana split chia pudding too. Mixes it up from just boring plain chia pudding and LOVE the fiber content!

    Thank you for this and all your amazing recipes! (made your Teriyaki sauce last night, was obsessed with your apple “nachos” this fall and made your maple turmeric chicken on repeat a ton last year!)

  7. Just made this with my two year old. I always forget how sticky chia seeds are! We were so happy we had all the ingredients and can’t wait to try it!

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