by Olena

Chocolate Chia Pudding

by Olena

5 from 2 reviews

10 Minute Chocolate Chia Pudding Recipe that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy breakfast or snack on the go.

Chocolate Chia Seed Pudding

Chocolate chia pudding recipe with almond milk that tastes like dessert but has nutrition of a breakfast. Prepare for up to 5 days and just refrigerate.

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.

This chocolate chia pudding is 2 thumbs up. 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!

Ingredients:

  • Chia seeds
  • Milk
  • Maple syrup
  • Cacao powder
  • Vanilla extract

10 Minute Chocolate Chia Pudding Recipe that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy breakfast or snack on the go.

How Does It Taste?

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.

How to Make Chocolate Chia Pudding

It is so easy to make. It is embarrassing.

1. Combine All Ingredients

  • To any small jar, add milk, maple syrup and vanilla extract.
  • Add chia seeds and cacao powder.
  • Whisk with a small whisk or a fork really well or until cacao powder is dissolved. Some tiny cacao powder lumps are OK.

10 Minute Chocolate Chia Pudding Recipe that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy breakfast or snack on the go.

2. Stir Again

  • Let chocolate chia seed pudding sit for 10 minutes.
  • Stir again.
  • Close jars with the lids.

10 Minute Chocolate Chia Pudding Recipe that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy breakfast or snack on the go.

3. Refrigerate Overnight

Refrigerate for at least 6 hours or overnight.

4. Serve and Store

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.

You can refrigerate cacao chia pudding for up to 5 days.

Substitutions

  • 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. I have not tried cacao chia seed pudding with dairy milk. So can’t tell you if it works.
  • 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.

10 Minute Chocolate Chia Pudding Recipe that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy breakfast or snack on the go.

Troubleshooting and FAQs

Why my chocolate chia pudding has lumps?

After years of making chia pudding I updated this recipe. I came to a conclusion to avoid lumps it is better to stir chia pudding 2 times before refrigerating overnight. 1st time when mixing, 2nd time 10 minutes later. And it is important to add ingredients in the order listed in the recipe – liquids first.

If you have lumps, probably you stirred it once and refrigerated. Or you didn’t stirred the chia seeds from the very bottom of the jar. Once wet and dry ingredients are places on top of chia seeds, pockets of air can get trapped in between. They block access to groups of chia seeds that you possibly can miss during stirring. Just lift the jar and check the bottom.

Or small amount of lumps are still normal even after 2nd stir. Just stir again with a fork in the morning.

My chocolate chia pudding is too thick.

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. Feel free to adjust the consistency to your taste by playing around with the amount of milk. Next time use less or more milk to soak chia seeds in.

Can I stir everything in a mixing bowl?

Yes. Especially if you want to make each serving bigger than my small cute mason jars.

The process is the same. Stir all ingredients in a mixing bowl twice. Then distribute between jars. Refrigerate.

Can I mix everything in a blender?

Yes. 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.

I personally do not like washing blender. I’m a clean freak. I need every nook and cranny of a blender jar clean. And it’s a pain. We all know that. But you can do if you take life less seriously than me.

What can I add to chocolate chia pudding?

  • Chocolate chips
  • Cacao nibs
  • Raspberries
  • Blueberries
  • Coconut flakes

More Chia Pudding Recipes to Try:

Print

Chocolate Chia Pudding

5 from 2 reviews

10 minute Chocolate Chia Seed Pudding that tastes like dessert with nutrition of a breakfast. Refrigerate for up to 5 days for easy “grab and go” snack.

  • Author: Olena of ifoodreal.com
  • 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
Scale

Ingredients

  • 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

Instructions

  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.

Notes

*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.

81 comments on “Chocolate Chia Pudding

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  1. Thank you so much for this awesome recipe! Made it yesterday and had it for breakfast today. Yum!
    (I used unsweetened vanilla almond milk and one packet of Stevia because I did not have honey or syrup)

  2. This was so yummy! I used honey, fat-free milk and 4 tbsp of chia seeds. Tomorrow I am going to add a banana for texture. How do I calculate the calories with the changes I made? TIA

  3. Hi there! My Naturopath wants me to give up grains for a while, so I was looking for an alternative for breakfast, and looked up chia pudding. I tried this recipe today, and though I liked it I found it was-for me anyway, a bit bland. Now I am not sure if it wasn’t sweet enough, though I followed the recipe exactly with honey to sweeten..maybe I’ll try maple syrup next time. I added some strawberries and banana chopped which helped.:) What do you think I might have done wrong? Used coconut milk (unsweetened) btw, and the raw cacao…it just didn’t seem like I could taste the chocolate! I’m not giving up, trying your vanilla chia pudding next! Thank you, lovely website! 🙂

    1. Hi Noelle. You can add another tsp of cacao powder and more honey or maple syrup to taste. Also chocolate chips will help.:) I don’t think you have done anything wrong, everyone has different taste buds. Thank you and enjoy!

      1. Hi Olena!
        Well, I tried it again, and again…and have it every morning now pretty much! I added 1 and then eventually 2 tsp of maple syrup instead of the honey, the coconut milk, with or without 1 tsp of raw cacao powder (like it better with because it has that weird grey look without lol!) and add some fruit and I LOVE it! I’ve only tried it with your version of 3 tbsp of chia seeds, and it’s perfect for me…thanks for the feedback! 🙂

  4. Very tasty! I love it and at least one of my kids likes it (I think if I cut the cinnamon the other one will like it too).Thanks for the recipe!

  5. Got my Nutiva chia seeds from Costco as well! The cacao powder was a bit of a pain to mix to ensure no clumps but it was sooo worth it. Many other recipes for the pudding have lots of ingredients, so it was awesome that yours had items I had on hand! Thanks for sharing

    1. Use a whisk. Also let chia pudding sit for 5 minutes after the first mix and stir again. It soaks up some liquid almost immediately and is easier to mix. Less is more.:)

  6. I subbed 2 tbsp. Xylitol for the honey and maple syrup to cut down carbs, and it is delicious. I plan to sprinkle on Hemp seeds to raise the protein, because eating it all is too much chocolate for one meal for me. Thanks for sharing!

  7. This is so delicious! I made it with coconut milk instead of almond milk, as it’s what I had on hand. Reminded me of my all-time favorite dessert, chocolate mousse! THANK YOU!

  8. So I found this a few days ago and tried it and liked it but I always want something hot for breakfast. I made a basic chia pudding last night with the milk and seeds then this morning threw in about a tbs of semi sweet chocolate chips then heated it up until hot. Stirred it all together until the melted chips were incorporated and I gotta say- it was pretty damned fantastic. About the same sugar content as using the honey option too. Have you tried it hot? You should if you wasn’t 🙂

  9. I’ve really started to fall in love with chia pudding. I have a bunch of recipes collected to try, but I wanted to explore the basics before going into some of the crazier options. So I made this the other day, and it was fantastic! I keep getting surprised by the subtle sweetness of the healthy things I’ve been making, and that happened with this, too. Great richness to the chocolate flavor, and I got a wonderful texture out of 4 tbsp of chia seeds. I like my pudding to fight back. lol My roommate, who eats all sorts of processed garbage, couldn’t detect any sweetness and called this a good “palate cleanser.” That made me a little bit sad.

    1. Hi Sherwood. Good for you! DOn’t be sad or offended, I used to. Try to eat a serving of ice cream and then chocolate chia pudding. Your tastebuds will be so overpowered by added sugar you won’t taste any natural sugar in the chia pudding. Processed foods screw up palettes big time! So keep calm and make chia pudding.:)

  10. Stumbled upon this recipe while looking up homemade chocolate pudding recipes and gave this a go last night. I went with 3 tbsp’s of chia seeds since i prefer the soup consistency but after stirring it this morning it looked right (and tasted pretty good) but it was like one giant glob haha. I used almond milk but i guess i’ll have to play with this a little more to try to get the consistency right…unless it will always glob? i thought it’d be more like tapioca pudding? In any case thanks for the recipe 🙂 i’d been looking for ways to use my chia seeds since im a chia seed newbie

  11. Hi there- just wondering how it comes out to 12g of fat? I’ve just started chia puddings like this for lunch. Love them!

  12. Well I have no idea what i’m doing wrong. I’ve followed this recipe to the letter, and all I end up with is horrible gloop. I’ve tried using whisks, forks, reducing the milk, increasing the chia seeds. Chocolatey soup rather than a nice, light mousse 🙁

  13. Found this recipe yesterday and ate this morning! Quick assembly made it super easy for me to actually eat breakfast for once! Perfect for to-go! It tastes like chocolate pudding with some extra nibble in it.

  14. It really works better to mix cocoa with chia seeds first, then add it to warm ‘milk’ while whisking – no lumps and thickens quicker as it needs only about 45-60 minutes to cool :0).

  15. This looks so delicious. Can I use my Vitamix high speed blender to blend the pudding instead of a whisk. I would then put it in a mason jar and let it soak in the fridge.

    1. Um, technically yes but be careful not to ground chia seeds. I would blend everything except chia in a blender and then either whisk in chia by hand or give it just a few pulses to combine.

  16. I made the vanilla and did not like it. It was like gel and did not like the flavor. I used ground chia seeds… is that the problem??

    1. Chia pudding should be made with whole chia seeds. Having said that, not sure if you will like it that way either. I wouldn’t like the ground chia texture either unless it is blended until very smooth.

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