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…
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.
Chocolate Chia Seed Pudding Ingredients
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.
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.
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
- 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!
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!
- 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
- 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.
Serving Size: 1/2 Calories: 259 Sugar: 17 Fat: 10 Carbohydrates: 33 Fiber: 10 Protein: 7
Keywords: chocolate chia seed pudding