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Chocolate Chia Seed Pudding is a delicious way to get more fiber into your life, while also satisfying a chocolate craving. You can stir it together in just minutes!
Chia seed pudding may remind you of tapioca pudding, thanks to its chewy texture. Chia seeds are a plant-based source of omega-3 fatty acids and develop a gel-like consistency when mixed with liquid.
These seeds have so much fiber that a 1-ounce serving of chia seeds has only 2 “net” carbs. (Net carbs are the total carbohydrate count minus the fiber.)
As a bonus, this pudding has 5 grams ofprotein per serving. It’s the perfect sweet treat that you can snack on straight from the fridge.
Ingredients You’ll Need
Either white or black chia seeds can be used for this recipe. Paired with cocoa powder, milk, and your favorite sweetener, it’s something you can stir together fast.
Use dairy-free milk and maple syrup to keep this recipe vegan. Almond milk is my go-to non-dairy milk, but regular milk, soy milk, oat milk, or any other liquid will work, too.
If you use full-fat canned coconut milk or cream for this recipe, the pudding will thicken more than usual when chilled, but it’s still delicious.
Flavor variations
Boost the chocolate flavor in this recipe by adding a 1/4 teaspoon of vanilla extract to each jar. Peppermint extract can also be used for a chocolate peppermint flavor. Or try adding a drizzle of peanut butter or almond butter on top! Add a pinch of sea salt to boost the flavor even more.
How to Make Chocolate Chia Pudding
You can make up to 4 days’ worth of chia pudding at a time, so gather as many mason jars as you’ll need. The jars need to be 8 ounces or larger. (A 12-ounce jar is ideal, so there’s room for toppings later.)
Into each jar add 2 tablespoons of chia seeds, 1 tablespoon of cacao powder, 1 tablespoon of maple syrup, and a 1/2 cup of milk. Use a small whisk to stir well.
Detoxinista Tip
If you prefer not to mix this pudding in individual portions, you can also mix this in a large bowl and then divide it into storage containers later.
The cocoa powder will be difficult to mix at first, so don’t feel discouraged if you see powder still floating on top of the mixture.
Let the jar rest for 10 minutes after stirring. This will allow the chia seeds to start thickening.
When 10 minutes have passed, use the whisk to stir the mixture again. You’ll notice the chia seeds have started to clump together. The whisk will help them break up and ensure the flavorings are evenly distributed.
Be sure to check the bottom and sides of the jar to break up any clumps that may occur.
This chocolate chia pudding recipe can be enjoyed as soon as it has thickened. Otherwise, secure a lid on each jar and store them in the fridge for up to 4 days.
The pudding will thicken even more when chilled overnight. Add an extra splash of water or milk to thin out the texture to your liking, if needed.
Serve with sliced banana, strawberries, raspberries, or cacao nibs on top for extra crunch. (Mini chocolate chips are a fun topping, too!)
Frequently Asked Questions
What if I don’t like the texture of chia seeds?
Mix this pudding in a blender for a smoother result. Just be aware that blending chia seeds makes their flavor more prominent. You’ll probably want to increase the cocoa powder and maple syrup to help with the overall flavor in this case. Also, be sure to make a double batch, so there is sufficient quantity for your blender to blend everything smoothly. Add an extra splash of liquid, if needed.
Can I freeze chia pudding for meal prep?
Yes, if you prefer to make a big batch, you can freeze extra portions for up to 3 months. Let it thaw in the refrigerator overnight before enjoying it.
What’s the difference between cocoa and cacao powder?
Unsweetened cocoa powder and cacao powder can be used interchangeably in recipes, but they do have slightly different flavors due to how they are processed. (Dutch-processed cocoa powder will taste less bitter.) Use whichever variety you keep in your pantry for this recipe.
Want to sweeten it with dates?
You can replace 1 tablespoon of maple syrup with 2 pitted medjool dates. In this case, you’ll need to blend the dates, cocoa powder, and liquid in a blender to create chocolate milk first. Then mix with the chia seeds to create pudding.
Looking for more healthy desserts? Try Chocolate Avocado Pudding, Healthy Birthday Cake, or Banana Ice Cream for more delicious ideas.
Chocolate Chia Pudding
4.92 from 37 votes
Chocolate Chia Pudding is the perfect way to get more fiber in your life, while also satisfying a chocolate craving! You can stir this healthy dessert together in just minutes.
prep5 mins cook0 mins Rest time:10 mins total15 mins
Servings:2 servings
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Ingredients
- 1 cup milk of choice
- 2 tablespoons cacao powder (or cocoa powder)
- 2 tablespoons maple syrup
- ¼ cup chia seeds
Instructions
You'll need two 8-ounce or larger mason jars to stir together the two individual servings. In each jar, add 2 tablespoons of chia seeds, 1 tablespoon of cacao powder, 1 tablespoon of maple syrup, and ½ cup of milk.
Use a small whisk to stir the ingredients together. The cocoa powder may not mix in easily right away, so don't be frustrated if some small clumps remain on top. Let the mixture rest for 10 minutes, so the chia seeds can start to gel.
After 10 minutes have passed, use the whisk to mix the chia pudding again. The mixture will look separated at first, but will soon thicken up as you stir. Be sure to scrape the sides and bottom of each jar to break up any clumps.
As soon as the pudding has thickened, you can serve it right away and adjust any flavor to taste. (Add more maple syrup for extra sweetness or a pinch of salt, if desired.) If you don't want to eat this right away, secure the lid on the jars and store them in the fridge for up to 4 days. They will thicken even more when chilled; add a splash of milk to loosen the texture later, if desired.
Video
Notes
Nutrition information is for half the batch. This information is automatically calculated and is just an estimate, not a guarantee.
Fruit-Sweetened Variation: Replace 2 tablespoons of maple syrup with 4 pitted Medjool dates. In this case you’ll need to blend the dates, cocoa powder, and milk in a blender until smooth. Then pour it over the chia seeds and whisk well.
Nutrition
Calories: 186kcal | Carbohydrates: 26g | Protein: 5g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 169mg | Potassium: 207mg | Fiber: 10g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 312mg | Iron: 2mg
Author: Megan Gilmore
Course: Dessert
Cuisine: American
Keyword: Chocolate Chia Pudding
If you try this Chocolate Chia Seed Pudding recipe, please leave a comment and star rating below letting me know how you like it.
Megan Gilmore
Hi, I’m Megan. A former fast food junkie turned best-selling cookbook author. I create healthy recipes made with simple ingredients to make your life easier.
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