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GF Gluten-Free VG Vegetarian 5I 5 ingredients or less

Chocolate Chia Pudding

5
/5
2 hrs 5 mins
5 Comments
Jump to Recipe Video
By: Rachel GurkPosted: 01/30/2023Updated: 01/30/2023

This post may contain affiliate links. Please read my disclosure policy.

Pudding, text overlay reads "chocolate chia seed pudding - tastes like dessert!"
Pudding, text overlay reads "delicious chocolate chia seed pudding."
Pudding, text overlay reads "the best chocolate chia seed pudding."
Pudding, text overlay reads "chocolate chia seed pudding - tastes like dessert!"
Pudding with protein and fiber and only 100 calories? It's true! This chocolate chia pudding is the perfect afternoon chocolate fix! Get the healthy recipe on RachelCooks.com!

Pudding with protein and fiber, and low in calories? It’s true! This chocolate chia pudding is the perfect afternoon chocolate fix.

Recipe Overview

Why you’ll love it: This pudding is super easy to make!

How long it takes: just 5 minutes to stir up, with additional time to chill
Equipment you’ll need: large measuring cup
Servings: 2

Chocolate chia seed pudding topped with berries.
Table of Contents
open
  • 1 Recipe Overview
  • 2 About This Recipe
  • 3 About Chia Seeds
  • 4 How To Store Chia Seeds
  • 5 What You’ll Need
  • 6 How To Make It
  • 7 FAQs
  • 8 Make It Your Own
  • 9 Storage Tips
  • 10 More Chia Recipes
  • 11 More Yummy Snacks
  • 12 Get the Recipe: Chocolate Chia Pudding Recipe

Have you tried chia seed pudding yet? It’s a magical thing, really, when hard little chia seeds turn into a soft, creamy pudding similar in texture to tapioca pudding.

This chocolate chia pudding is a sweet and chocolatey treat. It tricks you a little bit because chia seeds are full of good-for-you omega-3 fatty acids and are also a good source of fiber, protein, and antioxidants, all of those things that usually aren’t part of a sweet treat.

Pudding made with chia seeds is a great way to get that afternoon chocolate fix (am I the only one that craves chocolate every afternoon?). It’s filling and good for you but tastes sweet and indulgent.

About This Recipe

What you’ll really like about chia pudding is that it is so ridiculously easy to make. You just whisk all the ingredients together and then let it set overnight in your fridge.

This recipe is a variation of my basic chia seed pudding recipe; another variation you’ll want to try is chai chia pudding. That is not a typo; think chai tea with all those yummy spices and honey.

Chia seed pudding isn’t super sweet so if you like things on the sweeter side, top it with fresh berries or a sliced banana, or a bit of whipped cream. You can always add a bit more sweetener, too, if you like.

By the way, I also love my mom’s more traditional homemade chocolate pudding. If you’re used to canned pudding or pudding made from a boxed mix, you’re in for a real treat when you make homemade pudding. There’s really no comparison. Another good recipe to try is homemade vanilla pudding.

PS: I just read that if you have a sesame seed allergy (like my son) or a mustard seed allergy, you are more prone to chia seed allergies. Good to know!

Chocolate chia pudding with spoon to show texture.

I’ll get you started on your own chocolate chia seed pudding. It’s really easy plus I’ll give you a few helpful tips. Look for the recipe card near the bottom of the post for measurements, instructions, and nutrition information.

About Chia Seeds

Chia seeds filling the frame.

Aren’t they so pretty? As we mentioned already, chia seeds are full of good-for-you omega-3 fatty acids and are also a good source of fiber, protein, and antioxidants.

As you can see from the photo, chia seeds vary in color. They can be black, brown, tan, white, or a combination. They are a member of the mint family but have very little taste. They contain a lot of soluble fiber which absorbs liquid and produces a gel-like substance.

And yes, they’re the same seeds that grow to make a chia pet. Don’t eat the seeds that come with a chia pet though. They may be treated with chemicals. Always buy food grade chia seeds for consumption, whether you’re making this pudding or “sprouting” them.

How To Store Chia Seeds

Chia seeds should be stored in the refrigerator, or a cool pantry, where they will keep for a few years. Put them into a tightly covered glass jar so they don’t absorb odors or moisture. Chia seeds may become rancid if not stored properly. Toss them if they have a strong chemical odor.

What You’ll Need

  • Chia Seeds: You’ll need one third cup for this recipe.
  • Milk: I use 2% milk for this recipe but whole milk, unflavored almond milk, coconut milk, or any milk substitute you like will also work.
  • Unsweetened Cocoa Powder: Unsweetened cocoa powder is commonly used for baking and contains a fair amount of antioxidants. It’s made from dry cocoa solids that are ground into a fine brown powder. It’s fat free and sugar free.
  • Maple Syrup: Any type of sweetener can be used. Pure maple syrup is all-natural and vegan friendly. Honey, agave, regular sugar or coconut sugar can be substituted.
  • Pure Vanilla Extract: Vanilla flavor makes the pudding seem sweeter.
  • Espresso Powder, Optional: If you love mocha, you’ll want to try adding espresso powder. Look for it by the instant coffees.
Ingredients needed for recipe.

How To Make It

Here we go! I like to use a large measuring cup or a glass mixing bowl. Measure out the milk, the chia seeds, cocoa powder, maple syrup, and vanilla extract.

Unmixed ingredients in a glass bowl.

Whisk together well making sure there are no large clumps.

First stir of chia pudding using a whisk.

Let the mixture set for five minutes or so, then give it another good stir. The second stir ensures that the seeds aren’t clumping together. If they are clumped, they may not absorb the liquid properly and your pudding won’t thicken.

At this point, you can pour the pudding into serving dishes or jars, or you can just leave it in the measuring cup or bowl. It will still look pretty thin and runny but don’t worry, it will thicken up into a pudding-like consistency.

Cover it and refrigerate for at least a couple of hours. I usually make the pudding the night before so it has plenty of time to gel up.

Bowl being covered with plastic wrap.

Serve your chocolate chia seed pudding just as it is, or add the toppings you like. Enjoy a bowl of chocolate pudding for your afternoon chocolate fix, a lunchbox treat, or an easy breakfast.

Close up of completed, gelled up chocolate chia seed pudding.

FAQs

How long do you soak chia seeds for chia pudding?

Just to avoid any confusion, chia seeds do not need to be soaked before making chia pudding. To make chia pudding, dry chia seeds are added to milk and soaked for at least 2 hours. The chia seeds will absorb the liquid and become gelatinous, having a pudding-like consistency. The mixture should be refrigerated as it soaks.

Do you use whole or ground chia seeds for pudding?

Although it’s not necessary, you can grind chia seeds for pudding, especially if you don’t care for the tapioca texture of whole seeds. Ground seeds will gel more quickly than whole seeds and may be a bit more digestible.
To grind the seeds, use a mortar and pestle, a clean coffee grinder, a food processor, or blender.

Make It Your Own

  • Double or triple the recipe, or cut it in half to make a serving for one. As long as you keep the ratio of milk (1 cup) to seeds ( ⅓ cup) the same, it’s easy to do. In other words, to double the recipe, use 2 cups milk and ⅔ seeds. To triple the recipe, use 3 cups milk and 1 cup seeds. Halving it is a little trickier: use ½ cup milk and 2 tablespoons plus 2 teaspoons seeds. You can also use the serving size adjuster right in our recipe card to adjust the recipe prior to printing it!
  • To make this recipe Whole30, use a compliant milk and omit the sweetener. To lightly sweeten the pudding, whirl the milk, cocoa powder, vanilla, and either a Medjool date or a mashed banana in a blender. Stir in the chia seeds and continue with the recipe as directed.
Chocolate chia pudding and berries, with spoon.

Storage Tips

Chia pudding should be covered and refrigerated. Use a clean container or small jars. It will keep for up to five days. It can also be frozen but I’ll admit that I haven’t tested that yet. It’s so easy to make it fresh!

More Chia Recipes

Wondering what you’re going to do with the rest of the chia seeds? Try one of these recipes:

  • Basic Chia Pudding Recipe
  • Chai Spiced Chia Seed Pudding Recipe
  • Best Granola Recipe – make it your own!
  • Savory Granola (nut-free recipe) – top salads, bowls, or as a snack
  • Yogurt Popsicles with Berries and Chia (2 ingredients)
  • Breakfast Quinoa with Chia and Cinnamon
  • Add chia seeds to Instant Pot Steel Cut Oats or Crockpot Oatmeal (Steel Cut Oats).
  • Mix them into your smoothies. Try a Green Smoothie or a Tropical Smoothie Bowl.

More Yummy Snacks

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Cranberry Oatmeal Energy Balls (nut-free)

Air Fryer Zucchini Chips

Homemade Cheez-Its (Cheddar Cheese Crackers)

Browse All

Did you make this? Be sure to leave a review below and tag me @rachelcooksblog on Facebook, Instagram, or Pinterest!

Chocolate chia seed pudding in a small bowl.
Recipe

Get the Recipe: Chocolate Chia Pudding Recipe

5 from 5 votes
Prep Time: 5 mins
Additional Time: 2 hrs
Total Time: 2 hrs 5 mins
2 servings
Print Rate Recipe
Prevent your screen from going dark
Pudding with protein and fiber, and low in calories? It's true! This chocolate chia pudding is the perfect afternoon chocolate fix.

Ingredients

  • 1 cup milk (see note)
  • ⅓ cup chia seeds
  • ¼ cup unsweetened cocoa powder
  • 2 teaspoons pure maple syrup, or sweetener of your choice (see note)
  • 1 teaspoon pure vanilla extract, optional
  • ¼ teaspoon espresso powder, optional
  • Optional toppings: whipped cream, fruit (see note)

Instructions

  • Mix all ingredients in a mixing bowl.
  • Let sit for 5 minutes, stir again. Cover with plastic wrap and refrigerate at least 2 hours or overnight. Pudding will thicken considerably as it chills.
  • Serve with additional cinnamon or desired toppings.

Notes

  • Nutrition information is based on 2% milk. Any type of milk can be substituted, including non-dairy.
  • Instead of maple syrup, try honey, brown sugar, agave, or any sweetener you prefer. Add more or less, to taste. This pudding isn’t very sweet but it’s easy to customize if you prefer more sweetness.
  • If desired, divide the pudding into two (or more) bowls or jars before refrigerating so it’s ready to eat in the morning!
  • Try topping the chia pudding with fruit or spoon the pudding over berries or bananas for a healthy snack. 
  • Recipe revised 11/3/2022.

Nutrition Information

Serving: 0.75cup, Calories: 246kcal, Carbohydrates: 29g, Protein: 11g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 2g, Trans Fat: 0.1g, Cholesterol: 9mg, Sodium: 63mg, Potassium: 463mg, Fiber: 14g, Sugar: 11g, Vitamin A: 136IU, Vitamin C: 1mg, Calcium: 342mg, Iron: 4mg

This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.

© Author: Rachel Gurk
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  1. Jane says

    August 14, 2022 at 1:16 pm

    The serving size is 1/4 cup? That is a small amount!

    Reply
    • Rachel Gurk says

      August 17, 2022 at 10:37 pm

      You can definitely eat more! ;)

      Reply
      • Paul says

        February 2, 2023 at 3:56 pm

        5 stars
        Very good.

        Reply
        • Rachel Gurk says

          February 3, 2023 at 9:20 am

          Thank you so much!

          Reply
  2. Mom says

    February 1, 2017 at 5:07 pm

    Like mother, like daughter. Gotta have that dark chocolate every afternoon, along with my cup of green tea. 
    I will have to try the pudding again. Didn’t thicken up for me the first time I made it.

    Reply

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