Chocolate Chia Seed Pudding is a healthy dessert recipe that tastes like decadent chocolate pudding, but is actually made with maple syrup, unsweetened cocoa powder, and chia seeds!
This Chocolate Chia Seed Pudding is a creamy, thick delicious dessert that’s naturally vegan and gluten-free. It’s a go-to around here and for so many reasons!
Health Benefits of Chia Seeds
I have been cooking, eating, and baking with chia seeds since I started this website in 2010. They truly are a superfood and for so many reasons. Here are some fun chia seed facts:
- complete protein
- packed with omega 3 fatty acids
- high protein and fiber
- packed with calcium
- helps you poop!
Chia seeds are gluten-free, vegan, paleo, and dairy-free. Furthermore, their nutrition profile is pretty stellar too! Check it out:
chia seeds nutrition
Per 2 tablespoons:
- 139 calories
- 4g protein
- 9g fat
- 12g carbs
- 11g fiber
Did you Know…
And now, my favorite thing about chia seeds! Did you know that when chia seeds soak in liquid, they expand in size and become extremely gelatinous?
The texture is slippery and quite similar to actual pudding. Chia seeds also take on the flavors of whatever you mix them with. Another reason why they make an amazing pudding.
We love using chia seeds in smoothies, overnight oats, and chia seed pudding!
Chocolate Chia Seed Pudding Ingredients
Chia seeds – any kind of chia seeds work. The most common chia seeds you can find are black and white chia seeds. We’ve used both!
Cocoa powder – make sure you use unsweetened cocoa powder for this recipe. You can also use dark cocoa powder or cacao power, but you may need to use more maple syrup to off set the bitterness.
Maple syrup – maple syrup compliments the cocoa powder in so many ways. I love how warm and nutty maple syrup is! Feel free to use honey or agave or any other liquid sweetener.
Unsweetened almond milk – we prefer unsweetened almond milk, but you can really use any kind of milk or liquid that you want.
#1 chia seed pudding tip
I can’t count on my fingers and toes the amount of times I’ve made chocolate chia seed pudding – or any chia pudding for that matter.
Our #1 tip is to make sure your chia seeds are as fresh as possible and NOT expired. If you use old/expired chia seeds, they will not expand properly. Speaking from expierience over here!
How to Make Chocolate Chia Seed Pudding
Step 1: Prep
Place all ingredients in a medium-sized bowl and whisk together until the cocoa powder is completely dissolved. We like to use a bowl with a lid for this recipe, so you can safely store it in the fridge without worrying about your chia pudding spilling.
Step 2: Cover & Set
Cover your chia pudding and place it into the fridge for at least 2 hours. We recommend letting your chia seed pudding sit for at least 12 hours to fully gelatinize.
You will be able to tell a difference between chocolate chia seed pudding that has sat for only 2 hours compared to a batch that has sat for a full 12. The longer it sits, the thicker it will get!
Step 3: Eat!
After 2-12 hours, remove chia seed pudding from the fridge and mix. Option to add a little bit more milk depending on how thick you like it.
Feel free to also add more maple syrup if you want your chocolate chia seed pudding sweeter, as well.
Topping Ideas
Because every chia seed pudding desserts some kind of topping! Here are some of our favs:
- fresh fruit: berries, banana, raspberries, apples
- nuts: almonds, walnuts, peanuts
- nut butter: peanut butter, almond butter, cashew butter
- granola
- coconut cream
- Greek yogurt
Not only can you top your chocolate chia seed pudding with any of the above, but you can also mix it right in!
Storage
Store chia seed pudding in an airtight container in the refrigerator for up to 5 days.
Chia seed pudding is a great dessert or snack to double or triple because it lasts for so long in the fridge!
Chocolate Chia Seed Pudding
This Chocolate Chia Seed Pudding recipe is a healthy dessert recipe that tastes like decadent chocolate pudding, but is actually made with maple syrup, unsweetened cocoa powder, and chia seeds!
Ingredients
- 1/4 cup chia seeds
- 2 tablespoons unsweetened cocoa powder
- 1 cup unsweetened almond milk
- 2.5 tablespoons maple syrup (or more, to taste)*
- Pinch of salt
Instructions
- Place all ingredients into an airtight container and whisk until the cocoa powder dissolves.
- Cover and let sit in the refrigerator for at least 2 hours, or for best results, overnight.
- Before serving, option to add a splash more of almond milk or eat as-is.
Tips & Notes
- This recipe was retested and updated on January 14, 2021. To view the original recipe click HERE.
- Maple syrup: if you use a dark cocoa powder or cacao powder, you will likely need to use more maple syrup to balance out the bitterness.
Nutrition Facts
Serving Size: 1/2 Calories: 259 Sugar: 17 Fat: 10 Carbohydrates: 33 Fiber: 10 Protein: 7Keywords: chocolate chia seed pudding
Great recipe to make with a toddler! They enjoyed measuring out the ingredients and mixing everything together – thanks!
★★★★★
Oh I love this so much! Glad you guys loved it.
This recipe is amazing, i’ve been making it for over a year now. I make it for my husband differently, i use vanilla extract instead of cocoa, he is obsessed. The amount he can eat is shocking lol. This recipe turns out perfectly every time. For my personal taste i found it was a tad too chocolatey so i used less. And i use either cocoa or cacao powder and it turns out great either way! Also i only use plant based milks and instead of 1/4 cup + 2 TBPS i just do 1/2 maple syrup.
★★★★★
Thank you so much for your review!
It turned out VERY thick after only about 2 hours. I think since I used organic cacao powder the chocolate had a more overwhelming flavor/taste, next time I will use 1/8 instead. I also used about 3/4 cup of syrup during to the overwhelming bitter cacao. I still had to add in a small handful of semisweet chocolate chips to cover the remaining taste. My kids didnt notice with that. Other than that, it turned out well. I think just less chocolate perhaps would have been better with the type I am using.
★★★★
Hi Shivonne! This recipe calls for cocoa powder, not cacao! That could be the issue with the bitterness.
Like the simplicity
Yummy!! I’m a celiac on a diet, and this is the best snack. I added a little espresso powder and almond extract to mine, and tossed some unsweetened cocoa nibs on top for crunch. It seemed a little too soupy after several hours, so I added 2 more TB of chia and left overnight. Ended up perfect. My husband loved it too, and he can eat everything!
★★★★★
I wonder if there is a mistake in the amount of liquid here. I made this and flavor is great, but stayed liquid, never gelled.
Hi! How long did you let your chia seeds soak for?
Oiee, I really liked your site, I have one where I teach a como fazer um TCC
This was absolutely delicious! My husband and I both loved it. I added some chopped thawed cherries just before serving. Thank you for the recipe!
★★★★★
Wow, every delicious recipe, I really enjoyed it.
I love this recipe
Doces de chocolates são os meus doces preferidos!
I hope this isn’t a dumb question but could i add Torani syrup instead of maple or do you need the consistency of the honey or maple syrup.
Hi! I’ve never heard of Torani syrup!
https://www.youtube.com/watch?v=sbNnYImv9Hk
Aprenda Como Fazer um TCC Passo a Passo
http://www.meutccsemdrama.com
This looks amazing. I love making chia puddings overnight. This one is going to join the list of my favorites. I love chocolate so it will make a nice change from all the fruit chia puddings I eat.
Oh my god, That make me feel hungry
This recipe just look perfect to me.
Loved it.
This recipe looks fantastic. For sure I will make it.
Thank you
Hi, how come the picture has something white? Sorry im new to cooking so i need everything detailed… i want to make exactly as in the picture… thanks!
These look delicious. I’m going to try this recipe with cacao. I like your idea of serving it with Greek yogurt too. Yum! And by the way, great photos.