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.
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.
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
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.
Add remaining almond milk, cocoa powder, vanilla and salt and blend until smooth.
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.