10 minute Chocolate Chia Pudding that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy grab-and-go meal.
Table of contents
Chocolate Chia Seed Pudding
Dessert for breakfast anyone? I mean delicious chocolate mousse with healthy fats, complex carbs, fiber and protein. This chocolate chia pudding is creamy, rich and full of chocolate flavor. I would say more on a dark chocolate side.
Chia pudding tastes like something in between tapioca pudding, mousse and Greek yogurt. It melts in your mouth, and is creamy and rich. I swear it is an equivalent to eating a chocolate bar but so much healthier.
This whole jar is only 275 calories. And it’s a perfect breakfast on-the-go.
Ingredients for Chocolate Chia Pudding
- Chia seeds: Please use whole chia seeds sold in any supermarket. I do not recommend to use ground chia seeds. The taste will have very prominent Omega fishy taste. And texture is not pleasant.
- Milk: Any plant-based milk works. Runny milk from a carton. Canned coconut milk doesn’t work but it makes wonders for chocolate bread recipe. I like almond milk. You can use any other milk like rice, coconut, hemp or soy milk.
- Maple syrup: As for a sweetener, I prefer maple syrup or if you need to keep chia pudding vegan. I prefer it to honey because it mixes better with cold milk. You can use honey if it is of a runny consistency and your milk is room temperature. Otherwise my experience shows honey doesn’t dilute well. It results in bitter chocolate chia pudding with lumps of sweetness.
- Cacao powder: You can use cocoa powder. It is what most people know and have on hand. The only difference between cacao powder and cocoa is that last one is more processed. Cacao powder has more antioxidants and is better for you.
How to Make Chocolate Chia Pudding
This chia pudding recipe is so easy to make, it is embarrassing.
- Combine all ingredients: To any small jar, add milk, maple syrup, vanilla extract, chia seeds and cacao powder in this exact order. Whisk with small whisk or a fork really well or until cacao powder is dissolved. Some tiny cacao powder lumps are OK.
- Stir again: Let chocolate chia seed pudding sit for 10 minutes and stir again to break down any lumps. Close jars with lids.
- Refrigerate overnight: Refrigerate for at least 6 hours or overnight is the best.
Tips for Best Chia Pudding
- To avoid lumps it is better to stir chia pudding 2 times before refrigerating overnight. 1st time when mixing, 2nd time 10 minutes later.
- Liquids first: It is important to add ingredients in the order listed in the recipe.
- If you have lumps just stir again with a fork before enjoying.
- If your chocolate chia seed pudding is too thick, add a splash of milk and stir. I like my chocolate chia pudding to fall off the spoon and that is what this recipe makes.
- You can also make chia pudding in a mixing bowl and then distribute between jars.
- To make chia pudding in a blender, gently pulse one time until combined. Let sit for 10 minutes. Pulse again. Just don’t process too long because chia seeds will start grinding.
- Toppings ideas: Chocolate chips, cacao nibs, raspberries, blueberries, coconut flakes.
How Long Will It Last?
You can prepare and refrigerate cacao chia pudding for up to 5 days. When ready to eat, give your pudding another good stir. Sometimes you might have lumps due to gulps of air in-between the chia seeds and that’s OK.
Chocolate chia seed pudding will pass for a chocolate dessert to anyone with closed eyes. I’m saying that not because it’s my healthy recipe. But because it’s delicious. 🙂
More Favorite Chocolate Recipes
- Chocolate protein cookies
- Pumpkin chocolate chip bread
- Banana chia pudding
- Chocolate coconut flour muffins
- Chocolate ice cream
Chocolate Chia Pudding
- 3/4 cup any milk unsweetened*
- 2 tsp maple syrup or honey
- 1 tsp pure vanilla extract
- 3 – 4 tbsp chia seeds**
- 1 tbsp cacao powder
- To a Mason jar or any container with a tight lid (I prefer glass), add milk, maple syrup and vanilla. Then add chia and cacao powder. It’s important to add ingredients in the order listed in the recipe – liquids first.
- Whisk well or stir vigorously with a fork until cacao powder is well combined with the rest of ingredients.
- Let sit for 10 minutes and stir again.
- Refrigerate for at least 6 hours or overnight.
- When ready to eat, stir well again. Some lumps are OK, just stir well. The thickness and sweetness can be adjusted to your taste.
Store: Refrigerate for up to 5 days.
- *If using coconut milk, make sure it’s from the carton and not a thick coconut milk from a can.
- **For a thick consistency pudding use 4 tbsp chia seeds, for soup like consistency (pictured) use only 3 tbsp (my favorite).
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