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!
Why I Love Chia Pudding
It’s ridiculously easy to make.
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.
There are countless flavor combinations. (Try this pumpkin chia mousse if you’re a pumpkin fan!)
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.
How to Make Chocolate Chia Pudding
This chocolate chia pudding is a little different than most of the chia pudding recipes on EBF because it’s blended! Blending the chia pudding makes it extra thick, smooth and creamy and more of a real “pudding” consistency.
To make it, you simply add all your chia pudding ingredients into a blender. Start at a low setting on your blender (variable on the Vitamix) and progress to high. Blend until chia seeds are almost undetectable and mixture is smooth, scraping down the sides of the blender with a spatula if needed.
Chia pudding should be thick and ready to enjoy so you can top with your favorite toppings and dive in or if you like your chocolate pudding cold, transfer to a resealable container, cover and refrigerate for 3-4 hours to chill before topping with your favorite toppings and eating.
One tip: if you don’t have a high-powered blender you can always buy pre-ground chia seeds or grind them yourself using a coffee grinder.
I recently made a double batch of this chocolate chia pudding so you better believe I’ll be enjoying it after dinner tonight… and maybe even for breakfast.
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.
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.
Ingredients
1 cup unsweetened vanilla almond milk
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
Instructions
Add almond milk, chia seeds, maple syrup, cocoa powder, vanilla and salt into a high powered blender. Start at a low setting on your blender (variable on the Vitamix) and progress to high. Blend until chia seeds are almost undetectable and mixture is smooth, scraping down the sides of the blender with a spatula if needed.
Chia pudding should be thick and ready to enjoy so you can top with your favorite toppings and dive in or if you like your chocolate pudding cold, transfer to a resealable container, cover and refrigerate for 3-4 hours to chill before eating.
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.
Absolutely delicious! Even my picky husband thought it was really tasty. I chose to use a quarter cup of water and three tablespoons of monkfruit in place of the honey or maple syrup. Trying desperately to reduce my sugar intake. I can’t wait to put a few raspberries on top and enjoy this as a delicious satisfying snack.
Great question! When using ground chia seeds, I’d recommend 4 Tablespoons of ground chia seeds. See if the pudding is thick enough after 20-30 minutes and if not, add more! 🙂
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!!
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!
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.
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.
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.
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!)
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Absolutely delicious! Even my picky husband thought it was really tasty. I chose to use a quarter cup of water and three tablespoons of monkfruit in place of the honey or maple syrup. Trying desperately to reduce my sugar intake. I can’t wait to put a few raspberries on top and enjoy this as a delicious satisfying snack.
★★★★★
Woo-hoo!! So glad this chia pudding was a hit. Thanks for coming back to leave a comment and star rating, Sharon. I so appreciate it!
Hi Brittany
I Wanted to check how much chia seeds to put if using pre ground chia seeds?
Thanks
Ananya
Great question! When using ground chia seeds, I’d recommend 4 Tablespoons of ground chia seeds. See if the pudding is thick enough after 20-30 minutes and if not, add more! 🙂
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!!
Yay! I’m so glad you enjoyed it, Meredith. It should last at least 3-4 days, maybe even 5 since there’s no fresh fruit or anything in this one! Enjoy.
Delicious and kid approved..what more can you ask for!! 🙂
★★★★★
This is delicious, you can’t go wrong with chia
★★★★★
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!
★★★★★
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.
★★★★★
Can you use regular milk? I have an allergy to nuts and coconut. Looked at a bunch of recipes yours seems easy and delicious. Thank you.
Totally. Regular milk will work just fine. 🙂
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.
★★
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.
★★★★★
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!)
★★★★★
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!