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.
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.
- 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 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.
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.
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!
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.
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
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.
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.
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
Want more easy chocolate dessert recipes? Try my avocado chocolate pudding and chocolate peanut butter fudge!
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Add milk, chia seeds, maple syrup, cocoa powder, vanilla and salt to a bowl or mason jar and whisk to fully combine.
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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
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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.
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.
