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.

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.

More Chia Pudding Recipes You Might Like:

Do More with Chia Seeds! Check Out These Recipes:

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. 

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

Chocolate Chia Pudding


  • Author: Brittany Mullins
  • Prep Time: 10 minutes
  • Total Time: 3 hours
  • Yield: 3
  • Diet: Vegan

Description

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

  1. 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. 
  2. 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.

Notes

  • 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 or monkfruit sweetener instead of maple syrup or honey for a low-sugar option.
  • Category: Dessert
  • Method: No-bake
  • Cuisine: American

Nutrition

  • Serving Size: 1/3 of recipe (without toppings)
  • Calories: 233
  • Sugar: 15g
  • Sodium: 202mg
  • Fat: 10g
  • Saturated Fat: 1g
  • Unsaturated Fat: 8g
  • Trans Fat: 0g
  • Carbohydrates: 31g
  • Fiber: 11g
  • Protein: 6g
  • Cholesterol: 0mg

Keywords: chocolate chia pudding

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    68 comments
    1. J Smith
      October 26, 2020 AT 5:51 pm

      Have you ever tried heating this pudding. Do you think would be any adverse effects to heating the ground chia seeds

      1. Brittany Mullins
        October 26, 2020 AT 9:02 pm

        I haven’t, but I’m sure it would be just fine!

    2. Marcela
      October 23, 2020 AT 12:42 am

      How long can this be left in the fridge? for example what if I wanted to meal plan it for the week?

      1. Brittany Mullins
        October 24, 2020 AT 4:12 pm

        Hey Marcela – You can definitely meal prep this recipe. It should last about 5 days in the fridge.

    3. Caroline Piche
      October 10, 2020 AT 12:26 pm

      This was so delicious. It was a chocolate lovers dream. I dint think this was possible without a ton of calories and unhealthy fats. Thanks so much for sharing this and your other amazing recipes.

      1. Brittany Mullins
        October 10, 2020 AT 7:33 pm

        You’re so welcome, Caroline! I’m so glad this chocolate chia pudding was a hit. Thanks so much for trying my recipe and for coming back to leave a comment + star rating.

    4. Megan
      September 9, 2020 AT 1:00 pm

      So delicious! I substituted the maple syrup with two tbsp of monk fruit sweetener to keep the sugar low and it was perfect. So excited about having a treat that is healthy and “guilt-free”. Thank you, Brittany. 🙂

      1. Brittany Mullins
        September 9, 2020 AT 5:46 pm

        Ahh yay! So glad this pudding turned out for you, Megan. Thanks for making it and for sharing the subs you made. It’s super helpful for other readers, so I appreciate it. <3

    5. Jenny
      August 26, 2020 AT 7:53 pm

      Wow! If you are a chocolate lover you need to make this ASAP-so creamy and delicious-I would even say its better than any other pudding I’ve had. Such a great summer (or anytime treat!)

      1. Brittany Mullins
        August 26, 2020 AT 8:44 pm

        Ahh yay! This makes me so happy to hear, Jenny. I’m so pumped you loved this pudding. Thanks for making it and for coming back to leave a comment + star rating. The reviews are super helpful for other readers, so I appreciate it!

    6. Jessica White
      August 26, 2020 AT 7:26 am

      I made your choa seed pudding and really enjoyed it. I haven’t been successfully able to make a chia seed that I really enjoy but this one changes my perspective. Thank you for that. As a vegetarian, I try to incorporate new foods into my diet and enjoy chis seeds in my smoothies. Now I can enjoy them in a new way.

      1. Brittany Mullins
        August 26, 2020 AT 8:47 pm

        Ahh yay! This makes me so happy to hear, Jessica. I’m so glad you enjoyed this recipe. Thanks for making it and for coming back to leave a comment + star rating. I really appreciate it. 🙂

    7. Dan
      August 25, 2020 AT 1:06 pm

      You should update your nutritional facts. The numbers are totally wrong. This “pudding” will have like 50 grams of sugar in it. So if its yeilds enough for 2 people, that’s at least 25 grams a person. I’m not sure how you calculated the 7 grams as listed.

    8. Susan Sweet
      August 25, 2020 AT 12:34 pm

      Would this recipe work with a nutri bullet? Looks delish!

      1. Brittany Mullins
        August 25, 2020 AT 8:58 pm

        Hey Susan! It should work just fine with a nutri bullet. 🙂

    9. Stef
      August 16, 2020 AT 7:05 pm

      So good! I used unsweetened coconut milk(in a carton, not canned) and maple syrup. I also used cacao powder instead of cocoa. It came out great! I love the texture after blending (I never liked overnight chia pudding because of the seeds/texture). Thanks for a great recipe!

      1. Brittany Mullins
        August 17, 2020 AT 3:17 pm

        So glad you loved this recipe, Stef! Thanks for making it and for coming back to leave a comment + star rating. I so appreciate it. 🙂

    10. Liz
      August 6, 2020 AT 3:38 pm

      Made this with 2 tbsp of chocolate protein powder instead of cocoa powder, and blended it in my Ninja. Next time, I would decrease the sweetener (I used 1/4 cup of maple syrup) because the protein powder already has some sweetness to it, so it was a little intense for me. However, the consistency is AMAZING and incredibly pudding-like.

      I will definitely re-make this recipe and tweak the amounts of ingredients to fit my taste. Using chia as a thickener is genius.

      1. Brittany Mullins
        August 6, 2020 AT 9:34 pm

        You can definitely leave out the maple syrup or use less if you protein powder already has some sweetness to it. 🙂 So glad you loved this, Liz – thanks for trying it and for coming back to leave a comment. I appreciate it!

    11. Melissa C
      August 1, 2020 AT 5:08 pm

      I love this recipe! Made it multiple times and now crave it when I don’t have a batch made.

      1. Brittany Mullins
        August 3, 2020 AT 12:42 am

        Ahh yay! That makes me so happy to hear, Melissa. I’m glad you’ve been loving this chia pudding recipe. Isn’t the blended version so good?! 🙂

    12. Kelly
      July 25, 2020 AT 8:49 am

      I love this recipe! It fixes the chocolate craving and the sweet craving. Topped it with pear slices tonight – really tasty. Thank you.

      1. Brittany Mullins
        July 26, 2020 AT 6:19 pm

        Yay! So glad you enjoyed this chia pudding, Kelly. 🙂

    13. Hiral
      July 10, 2020 AT 1:45 am

      Can we use coconut milk instead of almond milk?

      1. Brittany Mullins
        July 10, 2020 AT 7:59 pm

        Definitely!

    14. Kathryn
      July 5, 2020 AT 1:05 pm

      I blended a banana in place of sweetener and it worked well!

      1. Brittany Mullins
        July 5, 2020 AT 6:04 pm

        Yay!! I’m so glad it turned out for you. Thanks for coming back to share and to leave a star rating. It’s super helpful for other readers, so I appreciate it. 🙂

    15. Sandra
      June 11, 2020 AT 11:21 am

      How come I found this recipe just now! I love it! Never really thought of blending the chia seed pudding before. Have always been making it the overnight ones. Thanks 🙂

      1. Brittany Mullins
        June 11, 2020 AT 12:46 pm

        Ahh yay!! So glad you found it and loved it. 🙂 Thanks for coming back to leave a comment + star rating. I appreciate it!

    16. Lori
      June 4, 2020 AT 7:14 pm

      Made this today.Spooned half the prepared recipe into popsicle molds. They froze great! Yay healthy, tasty fudgesicles!!!

      1. Brittany Mullins
        June 5, 2020 AT 3:47 pm

        Oh wow! I haven’t ever thought to freeze them! I love this idea.

    17. Carol
      April 29, 2020 AT 8:33 am

      Have had this several times. Especially when I have didn’t have any ready for breakfast. Throw it in the blender long enough and I found I can eat it right away! I love it !

    18. Michelle Fuentes
      April 28, 2020 AT 4:19 pm

      Easy and delicious!!

    19. Ann
      April 16, 2020 AT 8:24 pm

      I am wondering if I can substitute chocolate protein powder for the cocoa. If so, how much to use? It looks yummy and l want a delicious quick satisfying breakfast or snack.

      1. Brittany Mullins
        April 17, 2020 AT 6:46 pm

        I think that’d work just fine!! I would start with the 2 TBSP and if you want to add more, you might need to add more liquid.

    20. Tana Iacono
      April 5, 2020 AT 6:01 pm

      How much stevia would you suggest as a substitute for honey? I have both liquid stevia as well as the very fine powder used for baking. Thanks!

      1. Brittany Mullins
        April 5, 2020 AT 11:48 pm

        Hey Tana – That totally depends on your taste preference, but I’d start with 1/4 teaspoon of stevia.

    21. Gillian
      April 3, 2020 AT 11:58 pm

      Is there any particular brand of chia seeds your recommend for someone new to chia seeds?

      1. Brittany Mullins
        April 5, 2020 AT 11:36 pm

        Hey Gillian! Any brand of chia seeds will work! 🙂

    22. Emmanuelle
      March 2, 2020 AT 8:15 pm

      Totally delicious and so easy! I loooooove this recipe. It’s healthy and it completely satisfies my desert cravings. Well done and thanks for this recipe! I added frozen chunks of avocado to make it cold and creamy. Yum!

      1. Brittany Mullins
        March 2, 2020 AT 8:59 pm

        Ahh that makes me so happy to hear, Emmanuelle! I bet it’s delicious with the frozen avo. 🙂 Thanks so much for coming back to leave a comment + star rating, I so appreciate it!

    23. SB
      March 2, 2020 AT 4:07 pm

      Would love to try this, but are you sure the nutritional info is correct? 1/4 cup of honey weighs approx 88g so 1 serving would contain 44g of honey or maple syrup but the nutritional info says 1 serving contains only 7g of sugar.

    24. Brenda Kellen
      February 29, 2020 AT 2:08 am

      Can you use 1% filtered chocolate milk.. with ground chia seeds..

      1. Brittany Mullins
        March 2, 2020 AT 10:45 pm

        Hey Brenda – I haven’t tried it, but I think that would probably work just fine! Let me know if you end up trying it and how it turns out!

    25. PJ
      February 28, 2020 AT 1:13 pm

      Hi! Can’t wait to try this, but do you think it would be fine to substitute the almond milk with a vanilla flavored soy milk? Thank you!

      1. Brittany Mullins
        February 28, 2020 AT 2:19 pm

        I think that’d be just fine!

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