Delicious Chocolate Chia Seed Pudding

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This chocolate chia seed pudding makes eating chocolate for breakfast possible. Made from superfood chia seeds, this healthy and delicious treat is perfect for breakfast, snack time and even as a dessert. 

Three glassed filled with Chocolate Chia Pudding placed on a marble tray
Chocolate Chia Pudding

Imagine starting your day with chocolate and not feeling guilty afterward. It is a dream come true, isn’t it? Some genius came up with this chocolate chia seed pudding idea so that folks like you and me can enjoy this treat any time of the day. 

If you haven’t heard of chia seed or chia seed pudding, this detailed article on how to make chia seed pudding will get you up to speed. Meanwhile, here’s a quick recap on why chia seeds are good for you. 

  • They are a good source of Omega-3s.
  • Chia seeds are also rich in fiber, protein, and antioxidants.
  • Keeps you satiated for a long time preventing unnecessary snacking.

Alright now that I have you convinced on the health benefits of chia seeds, let’s get to the recipe.

Shopping list to make chocolate chia seed pudding

Here’s where to get the ingredients and tools used in this recipe.

Note: Some of the links below are affiliate links which means if you click a link and make a purchase, I may receive a commission at no extra cost to you.

List of ingredients

Jars for chia pudding

Any glass bowl which can hold between 8oz – 16oz works. Ideally, choose the one over 10 oz to give enough room to load up on fruits and other toppings.

  • This mason jar is the one I have.
  • Other options include these Weck jars which are wide-mouthed and gorgeous but a little more expensive.

How to make chocolate chia seed pudding

An overhead shot of 3 glasses of chocolate chia pudding
Chocolate Chia Seed Pudding

Chia pudding ratio: For every 2 tablespoons of chia seeds, use 1/2 cup of milk and 1-2 teaspoons of sweetener of your choice. This is the ratio I use for all my chia pudding recipes. 

Instructions

  1. Mix all the ingredients (chia seeds, cocoa or cacao powder, milk, vanilla extract, hazelnut spread, salt) except maple syrup in a bowl. The cocoa powder will take time to blend in completely so keep stirring till it is well incorporated. 
  2. Let it sit for about 10-15 minutes. The chia seeds will swell up and absorb most of the liquid.
  3. Stir the mixture again and refrigerate for another 2-3 hours or overnight. 
  4. Drizzle it with maple syrup or honey. Serve it with fresh fruits (raspberries or strawberries) or your favorite toppings [see notes for variations]. 
  5. Alternatively, store it in the refrigerator for up to 3-4 days for a quick grab and go breakfast or snack.
A collage of images showing how to make chia pudding in 4 steps
Chocolate Chia Seed Pudding – Step by Step

Toppings & Variations

  1. Homemade peanut butter instead of hazelnut butter. Don’t skip the nut butter – it not only adds a dose of protein, and it also allows you to reduce the amount of sweetener needed.
  2. Top it with chocolate shavings or milk chocolate morsels 
  3. Instead of the berries, you can go with bananas too – they taste great with peanut butter.
  4. To make it vegan, use almond milk. 

Tips

  1. Don’t use chia seeds past their expiry date in this recipe – they won’t swell up. 
  2. Healthy tip: Instead of mixing in the sweetener when you are prepping it, drizzle it on top before serving. This allows you to cut down from 1 tablespoon of sweetener to 1 teaspoon per serving. 
  3. Don’t rush the process – mix well till the cocoa or cacao powder is completely mixed in. 
  4. Wait for about 10-15 minutes for the chia seeds to plump up, and then stir again before refrigerating. This prevents the chia seeds from clumping up. 
  5. If you don’t like the texture of chia seeds, you can always blend the pudding after it is set to create a mousse-like texture. 
  6. The shelf-life of your chia pudding depends on your milk. So make sure not to use milk that is close to its expiry date especially if you are planning to store the chia seeds in the refrigerator for more than a couple of days. 
  7. This recipe can be easily scaled – you can make 3-4 servings at a time. Add fruits just before serving.

Storage instructions

  • Refrigerator – The chocolate pudding recipe will store well in the refrigerator for up to 5 days.
  • Freezer – You can freeze this pudding in the refrigerator for up to a month. Thaw in the refrigerator overnight. If it is not fully thawed, leave it on the countertop for a few hours.
Two hands each holding a glass of chocolate chia pudding
Chocolate Chia Seed Pudding

Craving for more chocolate recipes? Here are some of my go-to recipes for when you need a quick dessert fix – 

  1. Chocolate mug cake – Quickly cook a moist and indulgent cake in under 5 minutes with a mug and your microwave!
  2. Instant Pot Brownie Cake – Delicious and decadent Instant Pot brownie cake is the dessert you didn’t know you needed! Learn how to make these rich chocolate chip brownies with a blender and pressure cooker.
  3. Eggless chocolate cake – A fuss-free chocolate cake recipe for vegetarians that is not only delicious but needs 
  4. Chocolate banana cake – This delicious and moist Chocolate Banana Cake recipe filled with the goodness of coconut oil and banana makes for a healthy after-school treat for kids. Make this 30-minute fuss-free cake using a blender. No stand-in mixer required.


Got a new Instant Pot? Check out the links below to make the most of your pressure cooker -  
Two hands each holding a glass of chocolate chia pudding

Chocolate Chia Seed Pudding Recipe

5 from 1 vote
Start your day with chocolate and that too guilt-free! Try this no-cook chocolate chia seed pudding which is both healthy and delicious and requires just 5 minutes of prep time. 
Prep Time: 5 minutes
Resting time: 2 hours
Total Time: 2 hours 5 minutes
Servings: 2
Diet : Dairy-free, Keto, Vegan
Course : Breakfast, Snack
Method: No cook
Cuisine : American

Ingredients
  

Instructions
 

  • Mix all the ingredients in a bowl except maple syrup. The cocoa powder will take time to blend in completely so keep stirring till it is well incorporated.  
  • Let it sit for about 10-15 minutes. The chia seeds will swell up and absorb most of the liquid.
  • Stir the mixture again and refrigerate for another 2-3 hours or overnight. 
  • Drizzle maple syrup on top and serve it with fresh fruits or your favorite toppings [see notes for variations].

Notes

Jars for chia pudding
Any glass bowl which can hold between 8oz - 16oz works. Ideally, choose the one over 10 oz to give enough room to load up on fruits and other toppings.
  • This mason jar is the one I have.
  • Other options include these Weck jars which are wide-mouthed and gorgeous but a little more expensive.

How to make it vegan
  • Use almond milk instead of dairy milk.
  • Maple syrup or Agave nectar instead of honey.

Toppings & Variations
  1. Homemade peanut butter instead of hazelnut butter.
  2. Top it with chocolate shavings or milk chocolate morsels 
  3. Instead of the berries, you can go with bananas too – they taste great with peanut butter

Tips
  1. Healthy tip: Instead of mixing in the sweetener when you are prepping it, drizzle it on top before serving. This allows you to cut down from 1 tablespoon of sweetener to 1 teaspoon per serving. 
  2. Don’t use chia seeds past their expiry date in this recipe – they won’t swell up. 
  3. Don’t rush the process – mix well till the cocoa or cacao powder is completely mixed in. Use a whisk for best results. 
  4. Wait for about 10-15 minutes for the chia seeds to plump up, and then stir again before refrigerating. This prevents the chia seeds from clumping up. 
  5. If you don’t like the texture of chia seeds, you can always blend the pudding after it is set to create a mousse-like texture. 
  6. The shelf-life of your chia pudding depends on your milk. So make sure not to use milk that is close to its expiry date especially if you are planning to store the chia seeds in the refrigerator for more than a couple of days. 
  7. This recipe can be easily scaled – you can make 3-4 servings at a time. Add fruits just before serving.

Storage instructions
  • Refrigerator – The chocolate pudding recipe will store well in the refrigerator for up to 5 days.
  • Freezer – You can freeze this pudding in the refrigerator for up to a month. Thaw in the refrigerator overnight. If it is not fully thawed, leave it on the countertop for a few hours.

Pantry EssentialsGetting the right tools for your kitchen makes cooking more enjoyable and less frustrating. Here's a list of kitchen essentials I own and recommend.

Disclosure: This recipe contains affiliate links to products we love and recommend. As an affiliate, I earn from qualifying purchases.

Nutrition

Serving: 1gCalories: 237kcalCarbohydrates: 30gProtein: 8gFat: 11gSaturated Fat: 3gCholesterol: 12mgSodium: 58mgPotassium: 331mgFiber: 8gSugar: 18gVitamin A: 198IUCalcium: 294mgIron: 2mg

Disclaimer: Approximate Nutritional information is provided as a courtesy and can vary depending on the exact ingredients/brands used. If you have health issues, please work with a registered dietician or nutritionist.

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Keyword : basic, Chocolate, easy, healthy

 

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2 Comments

  1. Hi Anu

    Would love to try this pudding, was wondering if coconut milk work?

    Thanks in advance
    Vijayanthi

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