Allow me to introduce you to the best Chocolate Chia Seed Pudding recipe ever! Simply mix up chia seeds, cocoa powder, milk, sweetener, and vanilla then let is sit overnight. Enjoy this easy and healthy treat filled with protein and fiber for breakfast or an afternoon snack.

Mason jars are filled with creamy chocolate chia seed pudding.

The husband is a HUGE chocolate fan.

So when I announced recently that I was creating a How to Make Chia Seed Pudding post, his first question was, “Will there be a chocolate chia pudding?”

Is that even a question?! Of course there would be! Because chocolate chia seed pudding is THE BEST kind there is!

With its creamy texture, indulgent chocolate flavor, and bites of fresh raspberries and shredded coconut on top.

And even with all of that decadence, it’s still INCREDIBLY healthy for you since cocoa powder is the primary source of that flavor.

Packed with fiber, protein, and omega-3s, you can start your day off with one for breakfast, enjoy a serving as a quick snack in the afternoon, or even eat as an after dinner dessert!

Cocoa powder, chia seeds, milk, sweetener, and vanilla are the ingredients to this recipe.
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Ingredients

You only need four simple ingredients to make this chocolate chia seed pudding recipe, with the option of a few extra toppings. They include:

  • Chia Seeds. Buy regular, not ground, black or white chia seeds. The black seeds contain slightly more protein and anthocyanins, and the white ones have a little more Omega-3s. However, the amounts are negligible so just choose whichever you can find!
  • Liquid. Both regular or a non-dairy milk work well. To keep it plant-based, use either oat milk, cashew milk, soy milk, almond milk, coconut milk, or even water.
  • Sweetener. You need a little more of this than the traditional chia seed pudding in order to counteract the bitterness from the cocoa powder. Either honey, agave nectar, or pure maple syrup are good options. For a keto pudding, swap it out for monk fruit or stevia leaf extract.
  • Cocoa powder. Select unsweetened regular or dark cocoa powder to fit your preferences. You can also substitute it for cacao powder.

How to Make Chocolate Chia Seed Pudding

The basic steps for making chocolate chia seed pudding are simple to follow. Please see the recipe card below for more detailed ingredient amounts.

Mix Together

Use a whisk to combine the milk, cocoa powder, sweetener, and vanilla extract.

Add in the chia seeds and continue whisking until well combined. You can also stir with a spatula in order to scrape the sides of the bowl.

Cocoa powder, sweetener, vanilla, and milk are mixed together in a bowl.

Let Sit

Refrigerate for at least 2 hours, or up to overnight.

In order to avoid clumping, you’ll want to make sure and mix them after 5 minutes and then again after about 10-15 minutes of sitting.

Chia seeds are added to a bowl of milk and cocoa powder.
Mix in chia seeds

Store in Fridge

Fill four 6-oz glass jars or mason jars with the chia mixture. It’s best if you transfer the mixture to a measuring cup before pouring in the chia seeds so they don’t make a mess on the sides of the jar.

Place the jars in the refrigerator for at least 2 hours, or up to overnight. It’s not necessary, but if you think about, give the puddings a quick stir every 30 minutes for the first 2 hours.

Serve with Toppings

The pudding can be eaten as is or you can top it with fresh raspberries, strawberries, shredded coconut, or chocolate shavings. You can even load it with sliced bananas, nuts, whipped cream, or cacao nibs!

Chocolate chia seed pudding is topped with raspberries and shredded coconut.

Meal Prep and Storage

  • To Prep-Ahead: Completely make the pudding but wait to add any fresh toppings until you are ready to eat.
  • To Store: Place in an airtight container and refrigerate for up to 3-5 days. Stir before serving.
  • To Freeze: Seal in a freezer-safe airtight container for up to 2 weeks.

Dietary Modifications

The recipe you’ll find below is already vegetarian and gluten-free as written. Here are some adjustments and substitutions you can make to help it fit your other dietary requirements:

  • Dairy-Free – Select oat milk, cashew milk, soy milk, almond milk, coconut milk, or water.
  • Vegan – Use plant-based milk or water and choose either maple syrup or sugar for the sweetener.
  • Paleo, Keto and Low-Carb – Sweeten the pudding with monk fruit or stevia leaf extract.
  • Whole30 – Stir in unsweetened plant-based milk and leave out the sweetener.
Raspberries are put on top of chocolate chia seed pudding.

FAQs

What are the health benefits of chia seeds?

Chia seeds contain omega-3 fatty acids, calcium, iron, potassium, Vitamin A, Vitamin C, and antioxidants. One tablespoon has 58 calories, 2g protein, 4.1g fiber, 5.1g carbohydrates, and 3.7g fats.

What is the ratio of chia seeds to water or milk?

When making chia seed pudding stick to a ratio of 1 part of chia seeds for every 4 parts of liquid.

Why isn’t my chia seed pudding working?

If your pudding it too runny, simply add more chia seeds. If it is too thick, you can mix in more liquid to thin it out.

Do you have to soak chia seeds before using them?

It is not necessary to soak chia seeds before incorporating in recipes. However, allowing them to soak and achieve their gel-like texture will maximize their health benefits.

Expert Tips and Tricks

  • Whisk before mixing. You want the milk and cocoa powder to combine so that they evenly coat the chia seeds.
  • Stir it good. Avoid clumping by continuing to mix as it sets.
  • Think ahead. The best texture takes about 4 hours to achieve.
  • Serve with fruit. The chocolate flavor pairs wonderfully with raspberries and strawberries.
  • Make it smooth. Blend in a blender to change up the texture.
Creamy chocolate chia seed pudding is show from overhead.

More Chia Pudding Recipes

Enjoy all the benefits of chia seeds with these delicious treats:

Chia Seed Pudding – This is the basic formula that you can add flavors to!

Blueberry Lemon Chia Seed Pudding

Peanut Butter & Jelly Chia Pudding

Almond Strawberry Chia Seed Pudding

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Chocolate Chia Seed Pudding Recipe

Allow me to introduce you to the best Chocolate Chia Seed Pudding recipe ever! Enjoy this easy and healthy treat filled with protein and fiber for breakfast or an afternoon snack.
Chia seed pudding is served for a dessert.
Yield 4 servings
Prep 15 minutes
Total 2 hours 15 minutes
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Ingredients 

  • ½ cup chia seeds
  • 2 cups milk oat, almond, cashew, or coconut
  • ¼ cup cocoa powder
  • 4 Tbsp. sweetener honey, pure maple syrup, or monk fruit
  • 1 tsp. vanilla

Optional Toppings:

  • ½ cup raspberries or strawberries
  • Shredded coconut unsweetened
  • Chocolate shavings

Instructions 

  • Whisk together milk, cocoa powder, sweetener, and vanilla in a large bowl.
  • Pour in the chia seeds and give everything a good stir. Let the pudding sit and stir again after 5 minutes and then once more after 10 minutes.
  • Transfer the chia seed pudding to four 6-ounce containers and refrigerate for at least 2 hours or up to overnight.
  • Give the pudding another good stir and then serve with fresh raspberries, shredded coconut, and chocolate shavings. Enjoy!
Last step! If you make this, please leave a review letting us know how it was!

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Notes

  • To Store: Place in an airtight container and refrigerate for up to 3-5 days. Stir before serving.
  • To Freeze: Seal in a freezer-safe airtight container for up to 2 weeks.

Nutrition

Calories: 236kcal, Carbohydrates: 38g, Protein: 7g, Fat: 9g, Saturated Fat: 1g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Trans Fat: 1g, Sodium: 62mg, Potassium: 260mg, Fiber: 11g, Sugar: 22g, Vitamin A: 262IU, Vitamin C: 4mg, Calcium: 318mg, Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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Comments

  1. This recipe card never tells you to put the chia seeds into the bowl. I went through the blog to find that step. Looking forward to trying this recipe.

    1. Thank you so much for letting me know! The recipe has been updated to reflect what the blog post said. Thanks again for your observation, Kate! Hope you enjoy the recipe!