by Olena

Chocolate Chia Pudding

by Olena

5 from 4 reviews

10 minute Chocolate Chia Pudding that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy healthy breakfast, snack or treat.

Chocolate Chia Pudding

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 You Will Need

  • 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. 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.

Chocolate Chia Pudding ingredients

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.

how to make Chocolate Chia Puddinghow to make Chocolate Chia Pudding

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.
  • It is important to add ingredients in the order listed in the recipe – liquids first.
  • If you have lumps just stir again with a fork before enjoying.
  • I like my chocolate chia pudding to fall off the spoon and that is what this recipe makes. If your chocolate chia seed pudding is too thick, add a splash of milk and stir.
  • 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 chocolate chia 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 Chia Pudding Recipes

Chocolate Chia Seed Pudding


Chocolate Chia Pudding

5 from 4 reviews

10 minute Chocolate Chia Pudding that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy healthy breakfast, snack or treat.

  • Author: Olena of
  • Prep Time: 3 minutes
  • Cook Time: 6 hours
  • Total Time: 6 hours 3 minutes
  • Yield: 1 serving 1x
  • Category: Breakfast
  • Method: No Cook
  • Cuisine: North American


  • 3/4 cup any milk, unsweetened*
  • 2 tsp maple syrup or honey
  • 1 tsp pure vanilla extract
  • 34 tbsp chia seeds**
  • 1 tbsp cacao powder


  1. 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.
  2. Whisk well or stir vigorously with a fork until cacao powder is well combined with the rest of ingredients.
  3. Let sit for 10 minutes and stir again.
  4. Refrigerate for at least 6 hours or overnight.
  5. 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).

 Did you make this recipe? Please give it a star rating in the comments.

olena osipov in the studio

Hello and welcome to iFOODreal.

My name is Olena Osipov. I'm a mom to 2 boys and a wife to Alex. And this is our healthy family recipes blog. I grew up in Ukraine on real food. As an adult, I tried many diets without results. Now for over 10 years, I cook quick and easy healthy meals for my family. I can help you with “What’s for dinner?” too.

What You Will Find Here

Healthy family recipes with simple ingredients. Many are inspired by my Ukrainian heritage. I share mostly dinner recipes because it just never ends... I’m obsessed with healthy freezer meals. And more than in love with my Instant Pot.

A Little More About Me

Originally from Ukraine, I now reside on magic Vancouver Island in British Columbia, Canada with my family. I started this blog in 2012 when I ended up at home with 2 small kids unemployed and a wee bit chubby.

90 comments on “Chocolate Chia Pudding

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  1. can i use regular milk if i dont have any other? i really want to make this tonight (huge choco craving) and ill buy soy milk later this week.

  2. I was so looking forward to eatings this for breakfast this morning but it was like chocolate soup. I had almond milk in the fridge but it was expired so I used 2 percent milk. I followed all other directions except I used Holy Crap Chia breakfast which is basically just chia seed. I ended up adding quinoa just to thicken it a bit. I liked it but wanted more of a pudding texture.

    1. Consistency is a personal preference. Following the recipe my chia pudding turned out as pictured. It is important to stir it well after soaking, even the seeds from the bottom of the jar. I explain it in details in the post followed by pictures. For a thicker consistency, mix 3/4 cup milk with 4 tbsp chia seeds next time.:)

  3. I made this last night. I followed the directions to a “T”, but it came out very thin and the chia seeds are still a bit crunchy. Not sure what else I can to get it to a mousse-like texture.

    1. Hi Laura. Chia pudding will never have a mousse like consistency since chia seeds are seeds and do not dissolve. To adjust thickness add a tbsp of chia or more and stir really well. Consistency is very personal preference.

  4. This looks fantastic! I mixed up a couple of jars and can’t wait to try them. I posted a link to you on my blog 🙂 Thanks for sharing.

  5. Oh my goodness!! I got so excited about trying out this pudding that I accidentally used flax seeds instead of chia seeds!!:(( Should I toss the pudding and make a new one with chia seeds, or will flax seeds be just fine? I know they have many similarities but want to know your input on this situation.

    1. Oh my.:) It’s OK. Save your flax seeds pudding and add a bit of it at a time to your chia puddings. Don’t throw out good stuff.:) I would make new chia pudding though.:)

    2. I imagine it won’t work at all with flax. The whole point of chia seeds in that they swell and soften to create the right consistency

    1. No. I don’t use Shakeology. You could add protein powder and extra milk in the morning. I don’t know how Shakeology product is in cooking.

  6. I think your calorie count is off. One tbsp of chia seeds has 70 calories, so 3 tbsp would already put you over 200

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