Chocolate Chia Pudding

By
Laurel Randolph
Photo of Laurel Randolph
Laurel Randolph
A fervid lover of the culinary arts and all things Instant Pot, Laurel has been writing about food for 10 years. One of her cookbooks was the #2 cookbook of 2017.
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Updated on 08/5/21
chocolate chia seed pudding

The Spruce / Laurel Randolph
Prep: 10 mins
Cook: 0 mins
Chill: 4 hrs
Total: 4 hrs 10 mins
Servings: 4 servings
Yield: 2 cups
Nutrition Facts (per serving)
145 Calories
5g Fat
25g Carbs
3g Protein
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Nutrition Facts
Servings: 4
Amount per serving
Calories 145
% Daily Value*
Total Fat 5g 6%
Saturated Fat 0g 2%
Cholesterol 0mg 0%
Sodium 36mg 2%
Total Carbohydrate 25g 9%
Dietary Fiber 5g 18%
Total Sugars 17g
Protein 3g
Vitamin C 0mg 1%
Calcium 81mg 6%
Iron 2mg 13%
Potassium 69mg 1%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Tiny little chia seeds transform when combined with liquid, thickening the mixture by absorbing water. When combined with milk and sweetener, chia seeds can be used to make a vegan pudding that's great for dessert, a snack, or even breakfast.

The texture is similar to tapioca pudding, with the seeds providing a bit of a popping sensation in the mouth. Cocoa powder turns it into a chocolate delicacy similar to your favorite brand of pudding. You can adjust the amount of honey or maple syrup to suit your desired level of sweetness. Or, you can even swap the sweetener for a sugar-free option.

Chocolate chia seed pudding is extremely easy to make and you'll just need a few minutes of hands-on time. Plan ahead when making this recipe since it needs to set up in the fridge for a few hours—it's even better overnight. It keeps in the fridge for several days, so you can have a treat whenever you like.

This recipe is easy to customize with mix-ins, toppings, and more. We love this chocolate chia seed pudding topped with a dollop of coconut whipped cream, but get adventurous with cocoa nibs, mini chocolate chips, nuts, fresh fruit, and more.

Ingredients

  • 3 tablespoons cocoa powder (preferably Dutch-processed)

  • 1 pinch salt

  • 2 to 4 tablespoons honey (or maple syrup)

  • 1/2 teaspoon vanilla extract, optional

  • 1 cup non-dairy milk (any kind, or regular milk)

  • 1/4 cup chia seeds

  • 2 tablespoons vegan whipped cream, optional for serving

Steps to Make It

  1. Gather the ingredients.

  2. Add the cocoa powder and salt to a mixing bowl, then whisk until combined, smooth, and no lumps remain.

  3. Add the honey and vanilla (if using) and whisk together to form a smooth paste.

  4. Add the milk and whisk to combine. Taste and add more sweetener if needed.

  5. Add the chia seeds and whisk well to separate the seeds.

  6. Place the mixture in the fridge for 30 minutes, whisking a few times every 10 minutes or so to break up any clumps of seeds.

  7. Pour the mixture into an airtight container or containers, then cover and chill at least 4 hours or overnight before serving.

  8. Top with coconut whipped cream or your choice of toppings and serve.

How to Store

Store the chia seed pudding in a covered container or individual containers in the fridge for up to five days.

Tips

  • If you prefer a smoother pudding, you can blend it. After combining the ingredients and letting the seeds soak, transfer the mixture to a blender. Blend until smooth and let set up in the fridge for several hours before serving. You'll have better luck getting a truly smooth pudding with a high-power blender.
  • Chia seeds become dry and won't soak up as much moisture if they are old. It's best to use fresher seeds to make pudding—otherwise, your mixture might not fully set up.

Recipe Variations

  • Add a pinch or two of cinnamon to the mix for a bit of spice.
  • Add almond, orange, or peppermint extract instead of vanilla for a different flavor.
  • Stir in a spoonful of natural peanut butter or a little tahini for extra richness.
  • Top with toasted nuts, cocoa nibs, mini chocolate chips, chocolate shavings, a dollop of jam, fresh raspberries or strawberries, slices of banana, and more.