Chocolate Chia Seed Pudding
Published 3/16/2022 • Updated 7/5/2023
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Chocolate Chia Seed Pudding is a nutritious dessert recipe that tastes like decadent chocolate pudding, but is actually made with maple syrup, unsweetened cocoa powder, and chia seeds!
The Best Chia Seed Pudding!
This Chocolate Chia Seed Pudding is a thick & creamy, delicious dessert that’s naturally vegan and gluten-free.
What is chia seed pudding? If you’ve never heard of chia seed pudding you essentially soak chia seeds in liquid and they expand into a gelatinous substance. When combined with cocoa powder, maple syrup, and almond milk it tastes exactly like chocolate pudding!
In this post, we’ll teach you all about why we love chia seeds plus how to make this yummy chocolate chia pudding recipe.
chia seeds nutrition
Per 2 tablespoons:
- 139 calories
- 4g protein
- 9g fat
- 12g carbs
- 11g fiber
A quick tip about chia seeds!
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!
Try it!
Protein Chia Pudding Cups
Do yourself a favor and meal prep these protein chia seed pudding cups for a protein packed breakfast or snack throughout the week!
What You Need for Chocolate Chia Seed Pudding
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! Our #1 tip is to make sure your chia seeds are as fresh as possible and not expired or they will not expand.
Cocoa powder – This recipe calls for unsweetened cocoa powder. You can also use dark cocoa powder or cacao powder, but you may need to use more maple syrup to offset 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 such as coconut milk, oat milk, cow’s milk, etc.
#1 chia seed pudding tip
I can’t count on my fingers and toes the number 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 experience over here!
How to Make Chia Seed Pudding
Step 1: Prep
Place all ingredients in a medium-sized bowl or jar and whisk/stir 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.
Should I blend my chia pudding? If you are looking for a classic pudding texture and consistency, feel free to transfer your chia pudding into a high-speed blender after it has expanded and blend on high for 1 minute. This will pulverize the seeds and make them smooth and creamy.
Topping Ideas
Because every chia seed pudding desserts some kind of topping! Here are some of our favs:
- fresh fruit: berries, strawberries, 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!
FAQ
chia seed pudding is made with fiber and omega 3-rich chia seeds, almond milk, maple syrup, and cocoa powder making it a great dessert option that’s nutritious and tasty.
Chia seeds are highly fibrous, making them a great option if you’re trying to poop.
Chocolate chia seed pudding is supposed to taste like classic chocolate pudding.
Storage
Store chia seed pudding in an airtight container (such as mason jars) 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
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.
Watch It
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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I quadrupled the recipe. Perhaps the quantities of the various ingredients change when increasing the total servings. I ended up having to add more chia seeds as there was too much liquid. Also, it was much too sweet for my liking and I used the suggested amount of sweetener despite using raw cacao powder, which the author suggested may need even more sweetness to offset the bitterness. It’s definitely still yummy, but will try again next time, using less liquid and less sweetener.
Thanks for the recipe. We are from nutrovally.com and we love to know more new recipes of Chia Seeds. Thank You once again.
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?
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