This make-ahead Chocolate Chia Pudding only requires 5 ingredients and 5 minutes of prep. It can be made with whole seeds or smooth (like chocolate mousse!) and is great for meal prep.
Key Ingredients
- Milk: Any milk works. I prefer soy, but dairy, almond and oat milk are all fine. Coconut milk from a carton works well too, but keep in mind that canned coconut milk will make the pudding much richer and more dessert-like. Just choose a milk you enjoy, as the flavour will come through.
- Chia seeds: Either black or white is fine.
How to make it: two options
There are two different ways to make this chocolate chia pudding: whole-seed or smooth (blended).
Whole-seed tastes like tapioca pudding, and blended it is more like a mousse. I normally blend mine, as it reminds me more of a dessert, and it means no chia seeds can get stuck in my teeth ha. Blending does add one little extra step in the process but it’s so simple that I don’t mind.
Whole-seed tastes just as good though, so on days I can’t be bothered getting a blender out, I make it this way instead. Just dump everything into a bowl, mix and chill.
It mostly comes down to personal preference on the texture.
If you do choose to blend your pudding, make sure to use a small blender (a big jug-style one will just toss the chia seeds around and won’t get them smooth). I recommend a Nutribullet as it’s powerful, great value and easy to clean.
Here’s how I make the blended version:
Step One: Combine all ingredients in a high-power blender like a Nutribullet. Add the milk in first so the chia seeds don’t clump and get stuck down the bottom.
Step Two: Blend on high for around 30-60 seconds, or until chia seeds are completely ground down and the mixture is smooth.
Step Three: Transfer to a glass jar or airtight container, and leave to chill in the fridge for at least 3 hours (or overnight) to thicken.
Storage Instructions
Store chia pudding in an airtight container in the fridge for up to 5 days. If any liquid separates, just give it a stir before serving.
More Chia Pudding Recipes
Chocolate Chia Pudding
Equipment
- Small blender I use a Nutribullet
Ingredients
Chocolate Chia Pudding
- 2 cups milk I use soy milk, but any milk works; about 480 ml
- ½ cup chia seeds about 74 g
- ¼ cup unsweetened cocoa powder about 21 g
- ¼ cup maple syrup about 85 g
- 1 tsp vanilla extract or paste
To serve
- yogurt I like coconut or soy, but any yogurt works.
- raspberries or fruit of choice – strawberries, blueberries or sliced banana are all delicious
Instructions
- Whole-seed option: Combine milk, maple syrup and vanilla in a medium size food storage container or bowl. Add the cocoa powder and chia seeds. Whisk or use a fork to stir. Leave it for 5-10 minutes, then stir again to break apart any clumps. Cover and refrigerate for at least 3 hours, or overnight, until thickened.
- Smooth option: To a small blender, add milk, maple syrup, vanilla, cocoa powder and chia seeds. Blend on high for 30–60 seconds or until smooth. You can eat it straight away if you don't mind it being thinner and more custard-like, or refrigerate for 3 hours (or overnight) until thick and pudding-like.
- Serve as-is, or top with yogurt and fruit.
Clarence says
This was delicious! I made it before going to bed. I let it sit in the refrigerator overnight; added a banana before blending it in the Vitamix in the morning.
Liz says
Banana choc would be the best combo! So glad you liked it Clarence and thank you for taking the time to leave a review 🙂
Tina says
I am also pregnant and vegan and this has been so so good for ready breakfasts! 10/10
Natalie says
What size jars do you use to portion this out?
Liz Douglas says
hi natalie! I usually use 8 oz (240 ml) jars for this recipe since each serve is about 1 cup. the smaller 4 oz (120 ml) jars work if you just want snack-sized portions instead
Pip says
YUM! chocolate for breakfast, but healthy. What’s not to love?
Monica says
adding the banana is SOO good!!
Tiarne says
Can’t wait to try this! I dont have maple suryp, would honey work?
Liz says
Yes honey would be fine!
Thea says
Delish! Date syrup is a great sub for the maple syrup or even a small amount of stevia to taste.
Liz says
I’ve never tried date syrup myself but it sounds yum! Thanks for the review Thea 🙂
Aliza says
This was amazing! I made some quick coconut whipped cream to put on top and WOW. Hits that chocolate craving ?
Liz says
So glad you liked it Aliza!! Coconut whipped cream sounds awesome.
Liz says
The best brekky when you’re craving something sweet but want to eat healthy!
Sophia says
I actually like this so much I’m having it as my healthy dessert instead of ice cream! So good!
Luigi says
HI Liz
Could you please convert the Choco-chia-pudding recipe in milliliters and grams?
Thank you very much
Luigi
Liz Douglas says
hey Luigi i just updated the recipe recently, so you should be able to see the ml and g listed now. thanks so much 🙂
The Plant-Based Coeliac says
Easy, delish, nutrish and hits the spot when snack o’clock ticks over!
Hannah Fordyce says
Just to clarify- is this 4 servings or 2? The recipe says 2 and then says to divide into 4 containers! Thanks!
Liz says
Ahh great pick up! I have fixed, it should have been 4 servings 🙂
Tiffany Castle says
I know chia is really good for people – but I always wonder how to incorporate it. So far making seeded peanut butter has been my only place. It sounds great.
Lau P says
Absolutely delicious
Fiona says
Wow what a great recipe, loved everything about it! So delicious creamy and rich yet healthy and super quick to make. I will definitely make this more often!
x
Malishka Fernando says
This was great!! Just made it this week, only thing I would say is it’s probably not as sweet as I thought it would be but I ate it with some sliced banana and it was fabulous!
Liz Douglas says
so glad you liked it malishka!! 🙂 yeah it’s not super sweet I should probably mention that in the notes, more has that intense cacao flavour. banana sounds like a great addition to sweeten it though!
Estelle Chapkoun says
I’ve been having this recipe for breaky for two weeks straight. It is divine, I’m hooked!!
Liz Douglas says
so glad you’re enjoying it estelle!! I love this one because it’s so filling and dead easy to whip up for meal prep.
Gareth Tan Yiam Leem says
Seriously the flavors in this are perfect.
Janet k. says
I’ve been trying your recipes all week i’m obsessed! This one is my fave so far
Umair says
Eager to try this, it looks wonderful.
Hong Nguyen says
One of the yummiest things I’ve made. Thanks for all the recipes
Lorena R. says
I do this one for my family and me on repeat!
The texture, flavour and consistency is perfect.
Liz Douglas says
aw Lorena so happy it’s a family fave! 🙂
Sarah Evans says
Made this in the morning but couldn’t wait until tomorrow morning! Just had some for pudding topped with Alpro black cherry yogurt. Was absolutely divine, giving off Black Forest vibes
Liz Douglas says
such a good idea Sarah!! topping it with cherry yogurt sounds sooo tasty. thanks for sharing! 🙂
Amy Griesemer-Staub says
Hello!
Is this creamy or does the chia seeds make it crunchy or have a texture?
Liz Douglas says
hey Amy once it’s blended up, the chia seeds swell and turn it into this creamy, pudding-like texture.
Lisa says
I’ve tried chia seed pudding recipes before and never cared for them. I do like chia seeds but the gelatinous glob it turns into over night was never appealing. Tried this recipe never thought of grounding them up. Delicious! I only cocoa powder on hand and my blender didn’t cut all the chia seeds but it was still delicious!
Liz Douglas says
i’m so glad you gave it another go Lisa!! blending the chia makes such a difference, right? love hearing you enjoyed it 🙂
Tine says
i honestly don’t usually like the texture of chia seeds 😅 but this one? blending it makes it sooo good
Megs says
Why not coconut milk from a can? I usually use a can and dilute it with water.
Liz Douglas says
Hello! There is no coconut milk (neither can or bottle) in this recipe (?) But to answer your question, yes you can use canned coconut milk if you’d like. I prefer soy though as it is lower in calories and fat, plus it has more protein. If you’re making this as a dessert though, then canned coconut milk would probably be very nice.
Ron says
i really love chia seeds but never tried a chocolate chia pudding! i tried this recipe yesterday and I am now obssessed!! love the texture and it’s sooo yum
Eva says
Hi! Is it 263kcal per serve or in total, for 4 serves?
Liz Douglas says
Hi Eva! It’s 263kcal per serve 🙂