I love chocolate chia pudding and I cannot lie. This easy snack can be whipped up in minutes, then refrigerated for a grab-n-go treat. I’m teaching you how to make chia pudding in two steps.
Enjoy the protein and healthy fat overnight chia pudding cups as a light breakfast or great snack.
I love how versatile this recipe is too. You can top it any way you want, mix in healthy granola or vegan yogurt for a parfait or make a big batch in cute jars for your next brunch.
Even match this recipe to your current season! I love mixing up pumpkin chia pudding in the fall and keeping a steady supply of strawberry lemon chia pudding during the summer months.
Table of Contents
Chocolate Chia Pudding Ingredients
This recipe contains six simple ingredients, along with whatever toppings you want to use.
- Chia seeds: This awesome Top Superfoods List is packed with both healthy fat and protein.
- Carton coconut milk: This is another great source of healthy fat. I use carton as the canned version is a little too thick for this recipe. Use the unsweetened version.
- Cacao powder: A natural energy booster and provides a great chocolatey flavor.
- Maple syrup: I love the nutty, warm flavor of this natural sweetener.
- Vanilla extract: Make sure to use real vanilla extract, and know that a little goes a long way!
- Sea salt: Provides a good balance to the sweetness of the maple syrup as well as helps bring out the cacao flavor.
Don’t forget that you can make this an overnight chia pudding recipe and store it in four containers. That’s four snacks for the week made in one easy mix!
Easy Recipe Swaps
If coconut milk isn’t your thing or you don’t have any on hand, swap it out for cashew milk, almond milk, oat milk or hemp milk.
Swap cacao powder with unsweetened, 100% cocoa powder. Maple syrup can be swapped with the natural sweetener of your choice. Use any of the toppings listed above or in the recipe, depending on your preference and what’s available in your kitchen.
How to Make Chia Pudding
This recipe is pretty much a dump-n-go recipe. It’s so easy to make!
Step 1: Place all ingredients in a large bowl and mix until combined. If you want to storage it in the fridge altogether, get a wide mouth jar or bowl with a lid so that you can scoop out the pudding as needed.
Step 2: Let the mixture sit 15-20 minutes or overnight to set. The resting time allows the chia seeds to turn into a gel-like substance and turn into a pudding.
This recipe makes four servings, so after it sets, you can scoop it into four containers or keep it all in one big jar to scoop out a serving when you want.
Here are a few of my favorite ways to top this recipe:
- Healthy granola: adds crunchy and filling addition
- Fresh berries: provides natural sweetness and antioxidants
- Roasted nuts: a great way to add crunch as well as healthy fats
- Bananas: naturally sweeten
- Hemp hearts: provide a slight crunch as well as healthy fats and protein
- Cacao nibs: a healthy way to add in a chocolatey topping and antioxidants
- Nut/seed butter: a creamy way to add in healthy fats
- Coconut flakes: a deliciously nutty flavoring
Which toppings have you craving a snack? Feel free to use what you have on hand. Is your preferred topping not on this list? Drop it in the comments section below! I love getting new ideas.
Chia Pudding FAQs
My chia pudding has 4 grams of protein, 9 grams of healthy fat as well as 9 grams of fiber. This makes it a great, balanced healthy snack that isn’t loaded with sugar and empty carbs.
I first created this recipe for my Autumn Cleanse guide, as it uses all whole food, plant based ingredients and is a great source of plant-powered energy. While food isn’t the only component to successful weight loss, this is a great healthy snack to incorporate into a balanced meal plan.
I recommend giving the chia seeds 15-20 minutes to soak into the coconut milk before enjoying. You can also make and let sit overnight in the fridge to enjoy throughout the week.
Here are a few easy serving suggestions for chia pudding:
- Serve with vegan yogurt or healthy granola (or both!)
- Use as a topping on pumpkin pancakes or gluten-free crepes
- Vegan waffle topping
- Mix with the nut/seed butter of your choice
- Double and scoop into small jars for a fun, healthy brunch addition
Or just enjoy as-is for an easy snack that contains both healthy fat and protein. Your body will thank you for this filling energy boost!
How to Make Chia Pudding
- ½ cup chia seeds
- 2 tbsps cacao powder
- ¼ cup maple syrup to taste
- 2 cups coconut milk carton
- 1 tbsp vanilla extract
- ¼ tsp sea salt to taste
- 1 banana sliced
- 4 tbsps almond butter
- 1 cup granola
- ¼ cup coconut flakes
- Place all ingredients into a mixing bowl and stir until combined. Allow to sit 15-20 minutes to allow chia seeds to absorb the coconut milk.
- Separate mixture into 4 containers and top as desired.
- Place 2 tbsps of chia pudding in the bottom of 4 glass jars. Then add in a few slices of banana and a sprinkling of granola + coconut flakes. Drizzle almond butter on top. Repeat the layering process 2 more times. Serve immediately or refrigerate until ready to serve.
- Swap maple syrup for the natural sweetener of your choice.
- Swap almond butter with the nut/seed butter of your choice.
- To keep this gluten-free, make sure to use gluten-free granola.
- Swap coconut milk (carton) with the plant milk of your choice. Almond milk or oat milk are both great options as well.
- You can make the parfaits up to 2 days in advance of serving. If preferred, omit the bananas until ready to serve to keep them from browning in the fridge.
- Berries are also delicious toppings, as are nuts and seeds.
I make chia pudding with chocolate almond milk and add vanilla and mint extract. When serving top with a mint leaf or two and a couple of fresh raspberries.
Oh my gosh, that sounds SO good Susan. Thanks for sharing!
I love making Chia Seed Pudding! It’s so easy and nutritious at the same time. I also add 1/4 teaspoon of cinnamon to help bring out a warm spice-ness to the pudding.
I’ve made your coconut chia pudding with almonds and blueberries for years; I can’t wait to try the chocolate version!