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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 chocolate chia pudding in two steps. Enjoy the protein and healthy fat overnight chia pudding cups as a light breakfast or great snack.
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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.
Want more chia goodness? Check out my collection of chia seed recipes.
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.
- 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. I love the rich flavor of this superfood and have a ton of cacao powder recipes you need to explore next.
- 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!
This recipe is also a great way to fuel up before a workout. Check out my other pre-workout snacks for more simple, nourishing ideas.
Easy Ingredient 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.
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How to Make Chocolate Chia Pudding
This recipe is pretty much a dump-n-go recipe. It’s so easy to make!
- 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.
- 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.
Suggested Toppings
Here are a few of my favorite ways to top this recipe:
- 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.
Serving Suggestions
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
- 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!
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.
Recipe Card
Chocolate Chia Pudding
Ingredients
- ½ cup chia seeds
- 2 tablespoon cacao powder
- ¼ cup pure maple syrup to taste
- 2 cups coconut milk carton
- 1 tablespoon pure vanilla extract
- ¼ tsp sea salt, unrefined to taste
For Serving:
- 1 banana sliced
- 4 tablespoon almond butter
- 1 cup healthy granola gluten-free
- ¼ cup raw coconut flakes
Instructions
- Stir the chia seeds, cacao powder, maple syrup, coconut milk, vanilla and salt together in a mixing bowl until combined. Let sit for 15 to 20 minutes so the chia seeds absorb the coconut milk.
- Divide the pudding among 4 containers and top as desired.
For Parfaits:
- Spoon a layer of chia pudding into the bottoms of 4 glass jars. Add a few banana slices and a sprinkle of granola and coconut flakes, then drizzle with almond butter.
- Repeat the layers two more times. Serve immediately or refrigerate until ready to serve.
Recipe Notes
- Texture Tip: Stir the pudding again after 5 minutes to break up any clumps of chia.
- Milk Swaps: Any plant milk works in place of the coconut milk; almond and oat are good choices. Use gluten-free granola to keep it gluten-free.
- Ingredient Swaps: Swap the maple syrup for any liquid sweetener and the almond butter for any nut or seed butter.
- Make Ahead: Make the parfaits up to 2 days ahead and refrigerate. Add the banana just before serving so it doesn’t brown.
Nutrition
Serving: 0.5 cups | Saturated Fat: 3 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 1 g | Trans Fat: 0.03 g | Sodium: 151 mg | Potassium: 175 mg | Sugar: 16 g | Vitamin A: 11 IU | Vitamin C: 0.3 mg | Calcium: 209 mg | Iron: 2 mg
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This is so good it felt like I was cheating! With every bite I was making an audible “YUM” sound. My husband came to check out what I was eating from another room as I was enjoying this treat with such an incredible “moment” of enjoyment! Thank you Jen!
I love this, Carrie! So glad you loved this one.
Hi. What would be a good substitute for chia seeds?
Thanks.
Hi Denny! You could try something like oats, hemp seeds or flax seeds. Yet, it probably won’t turn out quite as good as chia due to the way it bulks up in liquid.
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!