Chocolate Chia Pudding

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This delicious chocolate chia pudding is easy to make with only 6 ingredients. It’s thick, naturally sweetened and the perfect healthy make-ahead breakfast or dessert.

If you’re looking for more chia pudding recipes try my basic chia pudding or this raspberry chia pudding.

A chocolate chia pudding in a glass cup topped with chocolate chips, sliced almonds, and fresh raspberries.

Why I Love This Chocolate Chia Pudding

  • Tastes like dessert – While I usually eat chia pudding for breakfast, this chocolate version is more decadent so it’s a great healthy dessert option, similar to my avocado chocolate pudding.
  • Meal prep – This recipe makes 3 servings so it’s perfect for meal prep. Make a batch over the weekend and you’ll have a snack or dessert ready to go for a few days!
  • Easy – This recipe comes together in less than 10 minutes of prep time with only 6 ingredients.
Ingredients measured out to make Chocolate Chia Pudding: chia seeds, salt, almond milk, vanilla, cocoa powder and maple syrup.

Ingredients You’ll Need

You only need 6 simple ingredients to make this chia pudding recipe:

  • unsweetened almond milk – I like to use unsweetened almond milk, but feel free to use another non-dairy milk like oat milk or coconut milk for a creamier texture! You can also use dairy milk if that’s what you prefer.
  • chia seeds – the star of the show, these tiny seeds expand in the liquid to create the pudding’s unique texture. Both black and white chia seeds work for this recipe. My favorite brands of chia seeds are Navitas and Bob’s Red Mill.
  • maple syrup – my personal favorite sweetener for this recipe, but you could also use honey, agave or any sugar substitutes like stevia or monk fruit for a low sugar option.
  • cocoa powder – adds that rich chocolate flavor that makes this pudding taste dessert-like.
  • salt – just a pinch to enhance the chocolatey sweetness and balance the flavors.
  • vanilla extract – a nice flavor enhancer.

How to Make

Step 1: In a bowl or jar, mix the almond milk, chia seeds, maple syrup cocoa powder, salt and vanilla extract together. Let the mixture sit for 5 minutes, then stir it again to prevent clumps.

Side by side photos of ingredients to make Chocolate Chia Pudding in a bowl, before and after being whisked together.

Step 2: Cover and refrigerate until thick and creamy, usually overnight, but it could be ready in as little as 30 minutes. Stir before serving, adding more milk if it’s too thick. Serve with your favorite toppings like raspberries or chocolate chips.

Photo of a spoon with Chocolate Chia Pudding from a bowl, and a photo of the chia pudding served in two jars and topped with chocolate chips, almonds and raspberries.

Tips For Making The Best Chocolate Chia Pudding

  • Use fresh seeds: Older chia seeds might not absorb liquid as well so make sure you have fresh chia seeds!
  • Stir multiple times: Before you place your chia pudding in the refrigerator to set up, make sure you give it a good stir! I like to stir initially and then a second time about 5-10 minutes in. This breaks up any clumps of seeds and makes sure all of the seeds aren’t resting on the bottom with the liquid on top!
  • Blend it up: If you hate the texture of chia pudding, try this chocolate chia mousse instead!
Two chocolate chia puddings in glass cups topped with chocolate chips, sliced almonds, and fresh raspberries.

Topping Ideas

Once the chia pudding has set, you’re ready for the best part… the toppings! Here’s usually what I reach for:

  • Fresh fruit: Add a pop of color and flavor to your chia pudding with a handful of fresh berries like strawberries, raspberries, blueberries or blackberries. Sliced bananas would be another good option.
  • Nut butter: Drizzle some creamy nut butter like almond butter, peanut butter or cashew butter on top of your chia pudding for a deliciously rich and satisfying taste. Use tahini or sunflower seed butter for a nut-free option.
  • Granola: I love topping chia pudding with granola and also layering granola in between the pudding so I get some crunch with every bite! Try my protein granola for an added boost of protein.
  • Chocolate chips: You can never have too much chocolate, am I right?! Add a handful of chocolate tips for double the chocolate!
  • Nuts: Chopped nuts like almonds, walnuts, pecans or hazelnuts are always a great topping idea. They add some crunch and additional protein.
  • Coconut: Shredded coconut paired with the chocolate is a great topping idea.
A chocolate chia pudding in a glass cup topped with chocolate chips, sliced almonds, and fresh raspberries.

How to Store

One of the best things about chia pudding is how well it stores, making it perfect for meal prep!

Chia pudding can be stored for up to 5-7 days in an airtight container in the refrigerator. I like to make and store chia pudding in 16-ounce wide-mouth mason jars. Make a batch on Sunday to have in the fridge for a quick breakfast, healthy snack or dessert throughout the week.

Frequently Asked Questions

Can I use a different type of milk?

Yes, you can use any milk you prefer for this recipe. Almond milk, coconut milk, oat milk and dairy milk all work great. The key is to use unsweetened milk to control the sweetness of the pudding.

Why is my chia pudding too thick/thin?

The consistency of chia pudding can vary based on the type of chia seeds used and the ratio of liquid to chia seeds. If your pudding is too thick, add a bit more milk and stir. If it’s too thin, add a few more chia seeds and let it sit for a bit longer to thicken.

Can I add protein powder to this recipe?

Yes, you can add a scoop of your favorite protein powder to the pudding mixture before refrigerating. You may need to adjust the amount of milk slightly to accommodate the extra dry ingredient. You can also try my protein chia pudding recipe instead.

More Chia Pudding Recipes

If you enjoyed this recipe, please consider leaving a ⭐ star rating and let me know how it went in the 📝 comments below.

5 from 1 vote

Chocolate Chia Pudding

This delicious chocolate chia pudding is easy to make with only 6 ingredients. It's thick, naturally sweetened and the perfect healthy make-ahead breakfast or dessert.
Prep Time: 5 minutes
Soak Time: 30 minutes
Total Time: 35 minutes
Servings: 3

Ingredients  

  • 1 ½ cup unsweetened almond milk or milk of choice, plus more as needed
  • 6 Tablespoons chia seeds
  • 2-3 Tablespoons maple syrup, honey or sweetener of choice
  • 2 Tablespoons cocoa powder
  • teaspoon salt
  • 1 teaspoon vanilla extract
  • toppings of choice: fresh raspberries, chocolate chips, nuts

Instructions 

  • Add milk, chia seeds, maple syrup, cocoa powder, vanilla and salt to a bowl or mason jar and whisk to fully combine.
    A chocolate chia seed pudding mixture in a large mixing bowl.
  • Once the chia pudding mixture is well combined, let it sit for 5 minutes, give it another stir/shake to break up any clumps of chia seeds and cocoa powder
    Chocolate chia seed pudding in a large mixing bowl.
  • Cover and put the mixture in the fridge overnight. When ready to serve, stir, adding more milk if it's too thick. Serve with your favorite toppings like raspberries or chocolate chips.

Nutrition

Serving: 1serving w/o toppings | Calories: 227kcal | Carbohydrates: 29g | Protein: 7g | Fat: 12g | Monounsaturated Fat: 1g | Sodium: 190mg | Potassium: 132mg | Fiber: 11g | Sugar: 13g

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast/Snack, Dessert
Cuisine: American
Keyword: chocolate chia pudding
Did you make this recipe?Mention @eatingbirdfood and tag #eatingbirdfood!

About Brittany

Hey there, I’m Brittany, the creator of Eating Bird Food, cookbook author, health coach and mama of two littles. Here you’ll find quick and easy recipes that make healthy fun and enjoyable for you and your family!

More about Brittany
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2 Comments

    1. Hi Bert – So sorry to hear that. We haven’t tested this recipe with coconut milk before. Did you only do 1 1/2 cup coconut milk? Were your chia seeds fresh? It sounds like your chia seeds didn’t soak up enough liquid if you’re saying that it turned out slimy and drippy.