I’m a little late to the chia seed pudding bandwagon, I know. But that doesn’t mean I can’t be an enthusiast.
The chia seed has been having a moment for what seems like the past five years. That’s probably because its uses are limitless.
My favorite everyday way to use chia seeds is in place of flax seeds in a Flax Egg, Simple Fruit Compote, and Grain-Free Granola.
But upon discovering you could also use them to make creamy, dreamy pudding, I had to give it a go. Consider this recipe my whittled down, super simple version that’s naturally sweetened, vegan and gluten free. Anyone can make it! Plus, it’s so healthy it’s actually suitable for breakfast. If that doesn’t sell you, I don’t know what will (Rhonda).
Let’s get our pudding on, shall we?
This recipe is simple, requiring just 6 basic ingredients that are totally versatile.
This is the beauty of chia pudding. Once you have the chia seed-to-liquid ratio right, the flavor possibilities are endless.
I hope you LOVE this pudding. It’s:
Creamy
Seriously pudding-like
Naturally sweetened
Chocolaty
Loaded with nutrients
& easy
Make this the night before for a decadent breakfast or mid-day snack. Or prep it in the morning for a hands-off, simple dessert to unwind from the day.
You can’t go wrong either way! And it lasts for a few days in the fridge – if you can resist sneaking spoonfuls that long.
More Pudding Recipes
- How to Make Chia Pudding
- Peanut Butter and Jelly Chia Pudding
- Vegan Chocolate Protein Pudding (Two Ways!)
- Chocolate Peanut Butter Avocado Pudding
- Banana & Berry Hemp Seed Pudding
- 5-Ingredient Vegan Peanut Butter Pudding
If you try this recipe, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost. Cheers and happy pudding making!
*Note: Recipe updated 12/5/2018 for improved texture.
Overnight Chocolate Chia Seed Pudding
Ingredients
- 1/4 cup cacao powder or unsweetened cocoa powder
- 3-5 Tbsp maple syrup
- 1/2 tsp ground cinnamon (optional)
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 1/2 cups Almond Breeze Almondmilk Original Unsweetened (or light coconut milk for creamier texture!)
- 1/2 cup chia seeds
Instructions
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To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
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Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
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Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
Notes
*Nutrition information is a rough estimate calculated without optional ingredients or toppings, with the lesser amount of maple syrup, and with almond milk (not coconut milk).
*Prep time reflects chilling for the least amount of time (3 hours).
*Recipe loosely adapted from Pop Sugar.
Nutrition Per Serving (1 of 4 servings)
- Calories: 172
- Fat: 7.8g
- Saturated fat: 0.8g
- Polyunsaturated fat: 4.74g
- Monounsaturated fat: 0.46g
- Sodium: 91mg
- Potassium: 272mg
- Carbohydrates: 22.1g
- Fiber: 8.3g
- Sugar: 9.2g
- Protein: 4.7g
- Vitamin A: 200IU
- Vitamin C: 0.8mg
- Calcium: 220mg
- Iron: 4.1mg
Great, simple recipe. I’m not a fan of the bead-like texture of other chia puddings, so I use the Ninja to powder all the dry ingredients together first before blending with wet ingredients – took care of the texture perfectly. Now I have truly smooth, creamy pudding I can eat immediately. I had to restrain myself and put it in the fridge.
xoxo!
Wow this is incredible! I made with canned light coconut milk and puréed in my vitamix. I am addicted, so delicious and creamy. I worried that it might turn into a jello type consistency after sitting in the fridge, but no, it stayed the perfect texture! I love all your recipes:)
Thanks so much for the lovely review, Jenn. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
Can I substitute the almond milk with oat milk?
Sure!
This is the first time I’ve made chia pudding that I don’t hate. I used a high quality, locally made cocoa powder, full cream coconut milk and honey. I kept it in the fridge for 24 hours and it set beautifully. I ate it with some raspberries. Delicious! The texture – look I’m not a big fan of the texture but I found it more bearable in this case as it set properly and taste is so good. Once my Nutribullet is fixed, I will definitely blend the mixture once set and maybe I’ll enjoy the texture as well.
I tried this out and I love it! I don’t add the cinnamon because it’s not my fav flavor, but the chocolate to chia ratio is perfect. Two enthusiastic thumbs up!
First time making anything like this and I love it! I accidentally put a half tablespoon instead of half teaspoon of cinnamon so it’s a bit overpowering (I’ll add the proper amount next time) but other than that I love it! The flavor isn’t too sweet but it’s also not bitter at all. The texture is perfect too. I’m usually one of those people who can’t get past weird textures but I really enjoy it. I made sure I gave it another stir after 30 mins in the fridge and I think that really helped it. Will make it again!
Wonderful! Thanks for sharing, Sidney!
Hi! I’m planning to try this out – but is it okay to use soya milk instead? Thanks!
Sure!
Really good. Used unsweetened coconut milk, and 3TBSP of Maple Syrup with the cinnamon. The ‘extra stir’ at 45 min. really makes it smooth and creamy.
I’ve used this recipe a couple times now and love it! Yesterday I subbed coffee for 1/2 cup of the almond milk and it was magical ❤️
Great idea! Thanks so much for sharing, Jason!
This dessert is perfect. I’m trying a stop dairy and sugar. This recipe will make that much easier to do. I topped it with a few organic cherries( frozen and thawed). Yummy!
I used the lesser amount of maple syrup, only 1/8 t cinnamon, and cow’s milk. I found the finished pudding to be too thick and gelatinous, but still tasty.
I make this regularly and everyone enjoys it hugely. So quick and easy
Made this and it is delectable! I stirred after the pudding sat for 30 minutes in the fridge, then went to bed. I poured it into my nutribullet and puréed for 30 seconds. I topped it with thinly sliced banana and some whipped cream. My 6 year old devoured it!! I used vanilla almond milk.
Whoop! So glad you and your kiddo enjoyed it! Thanks for sharing!
Light coconut milk for creamy texture ALL THE WAY! Turns out delicious every time. And it’s been a great healthy breakfast alternative.. I love topping mine off with some fresh berries to start off my mornings ;)
We’re so glad you enjoy it! Thanks for the lovely review!
O.M.G. This came out sooooo delicious! I’ve made other chia seed puddings before and they never quite came out right. I used all 5 tbsp of maple syrup, kept the cinnamon, and used cashew milk instead of almond milk for a richer creamier texture. I let it set for a whole 24 hrs. This has just the right amount of sweetness and chocolate without being overpowering. I added fresh raspberries, cacao nibs, and Redi Whip as my topping and it’s sooo delicious! Thank you thank you thank you for helping me make eating healthy taste so good!
Whoop! We’re so glad you enjoy it, Bethany! Thanks for sharing!
Made this for the first time last night and enjoying it after my lunch now. This was my first foray into the chia world so I was quite skeptical. I topped it with a bit of whipped cream. Delicious! I like the texture from the seeds, reminds me of steel cut oats. I used honey, skipped the cinnamon, doubled the vanilla, and used unsweetened Almond Breeze Almond and Coconut combination milk. This will be a regular in my not so bad for me dessert lineup. Thanks for the recipe!
Thanks for sharing, Norma!
This is by far one of my favorite desserts to make. Fast, easy, and most importantly, DELICIOUS! I’ve blended the mixture in my Nutribullet and get a really nice, smoothe consistency. But I also love the texture of it how the recipe explains. Thanks for this wonderful recipe!
Wonderful! Thanks for sharing, Amanda!
This was amazing! It came together really quickly, we actually ate it less than an hour after putting it together. I used oat milk instead of almond, and it was beautifully creamy. The only note I would add is that chia seeds seize quickly so stir frequently until they get to the pudding-like consistency then let it sit.
I was looking forward to tasting this pudding, but it turned out quite horribly for me. The pudding was gelatinous rather than creamy, and very bitter. Very disappointed as I followed the instructions carefully.
Hi Diane, sorry to hear this didn’t turn out as expected! Chia seed pudding is going to be more textured and less creamy than a traditional pudding. We think you might prefer this recipe: https://minimalistbaker.com/vegan-chocolate-protein-pudding-two-ways/
I’ve been using chia seeds for years, but this is the first time I’ve made chia pudding. I love all the ingredients used, but I did not enjoy the end result. Too much cocoa powder, I’d rather use a different sweetener than maple syrup. It was quite thin, maybe I should have used coconut milk instead. I had a few spoonfuls this morning and then let both my kids try it too. No one likes it.
I definitely won’t make this recipe again.
Note – it won’t let me select 1 star rating. It would only let me select 2 as the lowest.
Strange, we’ll adjust your rating. As for the recipe, sorry you had issues! I would say coconut milk is now our preferred milk for this recipe – it’s creamy and naturally sweet and pairs well with the chocolate flavor. You can definitely scale back on the cocoa powder. And as for sweetener, we think honey or stevia to taste would also work well.
Be certain your chia seeds are fresh… I have read that old seeds can result in poor results. I have made this, turned out wonderful, but I did use closer to 2 C of coconut milk. Delish!
I made this last night and had it for breakfast this morning, my boyfriend and I loved it!
I made the following modifications:
– I used ground chia seeds
– used 4 tbsp of maple syrup
– let it sit overnight then blended it
– topped the pudding with chopped banana and pecans
Thanks so much for the lovely review. We are so glad you both enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I made it a second time. I still used Lactaid milk, but I used 4 Tbsp sugar instead of maple syrup. I also ground the chia seeds in my spice grinder. It was much better. It’s not vegan, but it’s still better than the instant pudding in a box
We’re glad you enjoyed it, Norine!
I guess I’m late to chia seeds too but I love them and this recipe is the best. I didn’t have vanilla extract but did have hazelnut extract – tasty substitute. Please note, the suggestion under #2 to whisk or stir after 30 minutes in fridge – I found this essential. When I forgot, the seeds clumped together ? but with the extra whisk, it came out creamy and even.
Made this recipe several times, doubling it too. ? Thanks Dana for another delicious recipe!
We’re so glad you enjoyed this recipe and found that tip helpful, Lisa! Thanks so much for sharing your experience! xo
I followed this recipe, using 4 Tablespoons of maple syrup. It was good and will try again. I felt the chocolate taste was mildly sweet at first but with a bitter chocolate taste at the finish. Maybe I could up the Maple syrup or decrease cocao powder.
That should work to make it more sweet and less bitter. Let us know how it goes!
Made it! It’s was quite and easy
Love this pudding❤️❤️❤️
We’re so glad you enjoyed it, Hema! Thanks for sharing!
I used Lactaid because I didn’t have almond milk. The pudding was kinda bitter and the texture of the chia seeds was off-putting. But I won’t give up. Next time I’ll use more maple syrup and grind the chia seeds first.
I’m not vegan, but the recipe looks interesting. Can I use Lactaid milk instead, since it’s what I have.
That should work! Let us know how it goes.
Very tasty and easy. I used organic coconut milk, Blended it. Added a couple of organic raspberries with coconut whip in the center as a parfait and topped it with a mint leaf, a couple of dark choc chips, and coconut flakes. Very beautiful presentation for guests and holidays. Feels like your cheating but all healthy ingredients. Made a triple batch and served 14 ladies who loved it.
Sounds beautiful! Thanks for sharing, Donna! xo
Made, and LOVE, this recipe. I made a double batch, which nicely fills a quart jar. Used 1 can of coconut milk and the rest was almond milk. SOO good. Have had it for breakfast the last 4 mornings and ate it instead of ice-cream lastnight. Thank-you!
Yay! Thanks for sharing, Jenniffer!
I substituted vegan chocolate protein powder for the unsweetened cocoa and maple syrup. I also used flax milk instead of almond milk because it has more protein then I topped it with fresh raspberries and a little whipped cream. Yum!
I plan to experiment with other additions, including PB2 Almond powder, different sliced nuts or nut butters, bananas, vanilla protein powder, and unsweetened preserves. I’m interested in hearing what others have done. It seems very versatile.
Great thanks for sharing, Mary!
Hello,
I have an allergy to maple. Do you think honey would work in this recipe?
That should work!
The first batch I made per the recipe and it was amazing. To bump up the nutritional content though in the last couple of batches I have added hemp protein powder, acai powder and a bit of Almond butter. I’m going to try and add Maca next go. Surprisingly the additions didn’t change that taste that much but just added a bit more bang for your buck which I need as I have a very fussy 4yr old who eats nothing! He wolfed this down though and asked for more! I almost fainted!
Thanks so much for the lovely review and for sharing your additions, Julz. We are so glad you and your 4 yr old both enjoy it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! Xo
I loved my first try and will definitely make this a regular. I like how it takes like a dessert for my sweet tooth while being healthy. Plus I love anything that has cacao. and I have been looking for ways to use my chia seeds. Perfect.
Wonderful – thanks, Gina!
This recipe is amazing. I make a big batch every Sunday to eat for the rest of the week. I use soy milk, which not only gives it 8 more grams of protein per cup, but gives it a really fresh texture, and thickens the pudding faster. I use honey instead of syrup, due to its antioxidant properties, and I do less then the recipe calls for. Finally, when the pudding is done, I sprinkle hemp seeds, walnuts, and cut bananas (blueberries and strawberries if available) and YUM! A hearty treat/breakfast that gives me energy for the rest of the day! I only tweaked a couple of things to make it more healthy, but it’s also great the way it is!
Wonderful! Thanks for sharing, Eli!
Can you use oat milk to make this?
That should work! Though it won’t be quite as creamy. Let us know how it goes!
I’m curious if the oatmilk worked.
Love this pudding.. made it with regular milk, but followed the rest of the recipe exactly as shown. I served with granola and blueberries in the morning for breakfast, with a dollop of whipped cream..so good!!
I did make sure to check on it and give it a stir a couple times before leaving it to settle overnight. YUM!!!
Whoop! Thanks for sharing!!
This is a great recipe and I’ve been making it successfully several times a week. All of a sudden though, my chia seeds are not thickening. I have not changed ant ingredients at all. I even then bought new chia seeds and cocoa powder to test it out and it still came out very funny and thin. The chia seeds just are not absorbing the milk. Any thoughts or suggestions???
Hmm, it sounds like the chia seeds are old! But that’s strange that it also happened with the new ones. Are you using a different type of milk? Or changing anything else?
This is an amazing recipe. I made a batch per the recipe and placed half in a bowl to sit overnight. In the other half, I added a tsp of espresso powder. AMAZING!
Thanks for sharing, Dani!
Made this recipe for breakfast with a cashew mint cream for the topping…. so good!! Want to play with banana and almond butter cream next.
Yay! Thanks for sharing! Love the banana / almond butter idea!
I legit hated all other chi seed puddings I’ve tried until this one! I even brought some to a family potluck once and all my non vegan family ended up picking the bowl! My kids could eat this every day! Thanks so much for the recipe!!!!
Licking the bowl*
Sorry was so excited to comment I didn’t proof read. Haha
Yay! So glad you and your kids enjoy this recipe, Erika! Thanks for sharing! xo
I made this for my 3 boys (9,7,5) as an after school snack with granola and fruit on top and they loved it! Asked if I could make it every day; so just finished up batch number two! Thanks so much for this recipe! xo
So glad they all enjoyed it, Heather! Thanks so much for sharing! xo
I gotta say, absolutely loved it! Perfect amount of sweet and bitterness from the cocoa. I added raspberries and strawberries, no whip cream for me, and it was still delicious! Two thumbs up
So glad you enjoyed it, Claudia! Thanks for sharing!
I’ve only had chia pudding one other time and…yuck.
I am trying to be healthier, saw “chocolate”,
and thought I’d give it try-especially after reading the other positive comments.
What a pleasant surprise! I used a little more than 3T of agave vs syrup as I had it on hand and substituted a few shakes of cayenne pepper vs cinnamon and was very happy with the subtly spicy outcome.
Thank you for this simple, delightful recipe!
Thanks for sharing, Lisa!
Third time making this and I still love it. Mine took on a mousse consistency but who doesn’t like chocolate mousse? Yum! Made with real Coconut Milk from a can the first couple of times and now trying with unsweetened coconut milk in the carton to see if the mix stays a little softer. Can’t wait for it to set!
Yay! Thanks, Lis!
Nothing beats sitting on the couch with a family size block of Cadbury chocolate but I am on a health kick and trying to shed a couple of kilos. So I made this and yum. It satisfied the chocolate and sugar fix and I happily devoured it whilst binge watching show after show (after a run on the treadmill of course).
Thanks for sharing. Will be making this again and again x
Yay! xoxo
This recipe is amazing! I put all the eye I ingredients in a mason jar, put a lid on shook it, then added the wet ingredients, put lid on again, shook it again & stuck it in the fridge! Amazing flavor without the added toppings! I made sure to use high quality maple syrup*
Thanks for sharing, Meredith!
I am also new to the chia pudding bandwagon. As I am hypoglycemic, my naturopath suggested it. I went out and bought the ingredients and attempted my chia venture. First, you really really really and I mean Spice girl Really, have to love rice pudding. I don’t. The recipe I followed was chia seeds, cocoa, coconut milk ( I’m allergic to almond milk), maple syrup and cinnamon. I hesitated at the maple syrup but added it anyways. I was so excited seeing the chia pudding form into a wonderful gelatinous kind of solid. I couldn’t wait to try it for a snack the next day at work. Well I’m announcing I’m jumping off over my chia pudding train. It is gross. The flavour was absolutely disgusting. It was gelatin masked by a hint of maple syrup and a dash of cinnamon but I just couldn’t get through the texture. I am a texture Queen! I eat foods based on texture so even blended, whisked, smoothed, this chia pudding to me was disgusting. It was not something I enjoyed eating and certainly not at break time which is one thing I look forward to at work because it’s that precious moment where I can lure my eyes away from a screen and have a food holiday. No. This was a nightmare plane ride. A Chia nightmare vacation at a two star hotel. I kept eating it, thinking I would have to acquire the taste and with each spoon, I really wanted to vomit. There was no “lovely” taste. There was nothing that made me feel like I was getting anything good. If I’m snacking on chia seed pudding with maple syrup and cocoa and cinnamon well then I’d just rather add them to a salad or eat them with a spoon! Seriously, I am a huge chocolate lover. I do not have a sweet tooth but I will die for chocolate- well almost. And this to me was inedible. I really give kudos to vegans and vegetarians who swear by this but I’m wondering what is all the craze about it being so delicious! It’s not. It’s like flavoured gelatin with seeds. I whisked and whisked and then I blended so I didn’t have to whisk, I mashed and squished and still it had very little to do with the chia seed texture as with the ENTIRE pudding texture. By all means I am a firm believer that you should try things, and who knows I may perfect a chia pudding YUMMY recipe that actually tastes like cocoa. My question is, why didn’t I use real milk. Why didn’t I use chocolate milk. I know I get it the sugar right? It’s about eliminating the sugar but maple syrup also has sugar and cocoa also has sugar unless it’s unsweetened and then seriously I can’t even imagine how that would taste in a chia pudding. I’m sorry to give up on chia pudding but unless it’s going to make my escape from my computer, a week long recluse on a Caribbean island (if only in my head) then I will have to pass.
I too am a texture queen! I actually liked it but I can see how others might not. It’s kind of “gooey with a crunch”. Honestly, it reminds me of caviar. I personally could use a bit more sweetness, so I added chocolate chips to my mixture. Alone it’s not sweet enough for me (hence the 4 stars). Everyone’s mileage may vary!
Chocolate chips? Yummy!! Good to know!!! I was trying to stay healthier without adding too much sugar but I think I may have to cave. I also don’t have a taste for caviar so maybe that’s why I’m not particularly leaning towards the gooey aspect. I will try making it sweeter as I really want to like it but you are right, it definitely was not sweet enough. :)
This is insanely good. No, really. So freaking good. I used full-fat coconut milk since I didn’t have the Almond Milk or lite-coconut milk on hand. Otherwise, I followed the recipe as written (with cinnamon). This is quite decadent, and would consider it more a “dessert” than anything. Would you eat ice cream or cheesecake for breakfast? Very indulgent even to consider this a “snack”. After chilling overnight, it ended up more like a thick chocolate mousse than pudding. Yummmmmmm.
Thanks for sharing, Pam!
Have you had anyone feed back on trying ground chia in the pudding and how that modification would effect recipe?
I’ve actually tried that myself. I recommend blending after soaking as the seeds are softer. But must say I prefer it unblended personally.
I would like to try this pudding, but have a question: Have you ever tried to make it with ground chia seeds? Would it work the same? Not sure I would like ‘lumps’ in my chocolate pudding!
Hi Maureen, Ground should work, but it does affect the texture. We prefer whole! Check the comments from other readers for tips.
I put it all the ingredients (not the toppings of course) in the vitamix and whipped it up, put it in little
4 oz jars in the fridge.
It has a mousse-like texture, yummy!
I love this! I modified to use 2 cups of low-fat Oatly oat milk instead of 1 1/2 cups of almond milk and added: 1/2 cup rolled oats, 2 tbsp almond butter, 1/4 cup ground flaxseed meal, and 1/2 cup frozen blueberries. I added fresh strawberries before having a serving for my breakfast. I like that it makes enough for several days. This is a keeper!
So glad you enjoyed it, Sue! Thanks for sharing! xo
I used 3 tablespoons of sugar, 1 cup of dairy milk and 1/2 cup of coconut milk instead of maple syrup and nut milk. Perfect sweetness for me and good chocolate flavor (Hershey unsweetened cocoa powder). More of a dessert than breakfast for me but very good. The proportions are just right. Thank you for this recipe.
So glad you enjoyed it, Lee! Thanks for sharing!
Do the chia seeds need to be ground for fill nutritional value if they are soaked overnight ..or used in recipes like the chocolate chia pudding?
Hi Linda, grinding may help with digesting them, but it isn’t essential.
Hi! I really like your recipes! Two days ago I made this pudding and I liked it. Thank you for sharing this!
Delicious, I made it with cinnamon first now am trying without cinnamon. Used sugar free maple syrup to keep the carbs down.
When I make this I have simplified to my fast paced life. I use a 500ml Mason jar. I put about 3.5 tbsp of chia seeds. Then fill the jar with unsweetened almond milk about3/4 full. I shake it then add the maple syrup. I prefer less sweet so I only dribble in some.
I add frozen or fresh fruit and cinnamon. Sometimes coco powder.
I shake it again and place in the fridge. I make about 3 jars at once.
The next morning I take to work. Shake it and enjoy.
Thanks for sharing your insightful methods, Annette!
I never add maple syrup or Stevia or any other sweetener to my chia pudding and it still is so delicious!
Can I use whole milk?
Yep!
Can you grind the chia seeds first?
We haven’t tried that, but it might work! Let us know if you give it a try!
can the maple syrup be subbed for honey?
Yes!
I would love to make this pudding for breakfast.
Has anyone tried Maca powder instead of chocolate?
Or would that’s be too yuchy? Thanks!
Hi Carol, we wouldn’t recommend that unless you were to use just a little and pair with maple syrup and peanut butter instead. Hope that helps! If you give it a try, we would love to hear how it goes!
Made it with 1 1/2 tablespoons maca powder and two Tbsp almond butter instead of cocoa.
Used 1/2 cup pourable yogurt and one cup of almond milk.
Was sweet enough for breakfast with just 3 Tbsp of maple syrup.
Topped with blueberries.
Totally delicious!
Thought I would try this recipe as I have an under active thyroid gland. Never had chia seeds before. Wow. I have just had this as a desert and it was delicious. Will definitely be making it again.
Thanks for sharing, Karen!
I made this the other day for guests. I used unsweetened So Delicious coconut milk and agave nectar instead and I added toasted sliced almonds and fresh raspberries on top with a dollop of unsweetened whipped cream. Everyone was clamoring for the recipe and couldn’t believe it was a chia seed based dessert.
Thanks so much for the lovely review, Mike. We are so glad everyone enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I love making this recipe. It is easy, versatile and adaptable.
Whoop! We love it too! Thanks for sharing, Nichole!
Thank you so much for posting this Recipe. This was life saver for a workshop demo I had yesterday, need to make 40 5 oz mason jars. Simple and yet so nutritious! I like the feature giving me the option e to change the quantity and automatically change the ingredients at the same. :) I wanted to use this feature for few of my recipes, which program do you use?
~Dre
Hi there! It’s a feature within our recipe plug-in, which I believe is WP recipe maker?
So good and filling! I used 3 tbsp. of maple syrup and thought it was perfect. This is a keeper, thanks!
Thanks for sharing, Lisa! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xoxo
I used 4, but could have taken it down to 3 – it was so delicious. I ground up cacao nibs to make the powder. I topped it with chopped roasted almonds. My goodness, I wanted to eat it all at once! ?
Has anyone tried this without the syrup to eliminate sugar? If so, does it still taste good?
I’d suggest subbing stevia otherwise it won’t taste so great.
I use 1 T of honey and then serve with fresh fruit such as strawberries, blueberries or peaches for additional sweetness. Those of us in the house that don’t eat much sweet love it so I make like that for a breakfast & the regular way if a dessert.
Awesome, easy and delicious!
Thank you! ??
This is such a simple, nutritious, and EASY recipe!!! I absolutely love eating this as a snack. I use about 1tbsp of agave syrup for flavor and some erythritol and stevia to sweeten it up furthur! Easily satisfies my sweet tooth without any guilt!
Thanks for sharing, Mia!
I am wondering if you could blend this recipe? If so, at what stage would you blend it and would the ingredients need to be adjusted in any way?
Hi! You can blend it all together in a blender as opposed to a mixing bowl before chilling for smoother texture. Hope that helps!
Thank you for this recipe! I tried a vanilla version but used ½ cup of chia seeds for 3 cups of regular milk because I don’t like it when it is too thick. I added half a vanilla bean. I used a large Mason jar and left it overnight in my fridge (making sure to shake the jar a few times especially in the first hour or so). It was perfect in the morning. I served it with a bit of maple syrup and fresh strawberries. Thank you again, Suzanne.
Thanks for sharing, Suzanne1
Can this be made with regular milk? I don’t normally have alternative milks on hand.
Absolutely!
This is a good recipe, but if you want to make it even quicker, simpler, and completely sugar free (although maybe not as rich tasting as this version) just use unsweetened chocolate almond milk, a dash of vanilla extract, and a little stevia to taste.
would this be a keto version?
can i use agave syrup instead of maple?
Yes, that should work!
What a treat! I haven’t had anything really chocolaty in 2 months since starting Forks over Knives. I love it and it reminds me of the Tapioka pudding I ate as a kid. Love the chocolate, but also wondering if there is a vanilla version? Probably just leaving out the chocolate and using Unsweetened vanilla flavored plant milk would work? Has anyone tried this?
Yes! See the vanilla version here.
Woo!! I’m loving this recipe!! I made it last night before bed and was pleasantly surprised that I had it for breakfast. Than again for an afternoon snack and well yes I’m enjoying it once again in between my typing this message. Thank you for this goodness.
Thanks, Janine!
I made this for my family and it was a hit, even with my 11 year old! Such an easy dessert with simple, whole ingredients and easily adaptable (for example, agave syrup instead of maple, etc) My daughter called it “dark chocolate mousse.” I’ll be making more tomorrow. Thanks for the great recipe!
Thanks, Beth!
Made this a few days ago, and such a treat! Today I added sliced bananas an strawberries and I’m definitely hooked.
Thanks for sharing, Denelle!
DELICIOUS!! I made this early this morning and just devoured my first serving. Can not believe how good this turned out! Instead of almond milk I used oat milk and 4 tablespoons of honey in place of maple syrup. Whisked everything in a bowl as instructed but then poured it all into a mason jar and put it in the fridge. Two times during the day I gave it a really good shake. Then another shake just before making myself a serving. I do have a question regarding the maple syrup. Is the maple syrup your referring to the thick corn syrup style or REAL maple syrup? I ask because there’s a difference in consistency between the two and some people refer to the Aunt Jemima, Log Cabin, etc as maple syrup.
Thanx for this recipe!!
Hi Von, So glad you enjoyed it! Thanks for the lovely review! We use real maple syrup in this recipe and have not tried it with imitation syrup. Hope that is more clear!
Made this late last night & am enjoying it for breakfast this morning! I don’t love the texture of soaked chia seeds, but a dollop of peanut butter on top made it perfect for me. Chocolate, fiber, protein and iron – yum!
Hello! If I use ground chia seeds instead of whole, do I need to use more than 1/2 cup? If so, how much should I use?
Thanks!
Hi Liz, no need to use more! 1/2 cup should work well. Hope that helps!
I follow the instructions and in the morning my chia pudding was one sticky giant ball at the bottom of the bowl with a ton of liquid above it.
The mixture needs to be mixed at least a couple of times as its thickening. I made mine at night so I didn’t get a chance to mix it. Pretty bummed out, used expensive cacao powder. ?
Still love you though, Dana.
Hi Evalata, Sorry to hear that happened! You may be able to salvage it by giving it another stir! You can also add more dairy-free milk, as needed. Hope that helps!
happened to me and used a potato masher to remix with almond milk that was on top…worked great
Thanks, Gina and Support!
I actually threw it in the blender and it was all good. :D
I made it this week again (giving it 5 stars this time) and made sure I mixed it within an hour of it being in the fridge, and then again an hour later. I am not sure the second mixing was necessary but it is the right texture this time around.
I also put a little less cacao.
What other flavor suggestions do you have? Could you add fresh fruit in the mix? Will it hold together?
Hi Evalata, we think fresh fruit on top would be delicious- especially berries! Not sure about adding it prior to mixing though. We also have a PB&J Chia Pudding recipe you might enjoy: https://minimalistbaker.com/peanut-butter-and-jelly-chia-pudding/. Enjoy!
This helped me with my cravings while being on a pretty strict diet for over four weeks. This could totally replace all my other sweet cravings, like donuts, ice cream, cake, etc. This is the go to recipe for me now when I want something sweet and I don’t want to splurge.
Thanks for sharing!
This is very good. I used a banana and a small squirt of Stevia instead of maple syrup only because I don’t really like syrup. It came out very chocoltely and creamy. It COULD be just a little sweeter so i might use a little more Stevia next time.
OMB Delicious! Ground chia seeds first (per Dr. Michael Greger), used stevia. Navitas cocoa powder, Kirkland vanilla extract & unsweetened almond milk .
Will try PB2 powder for variety. Topped w/stevia sweetened heavy whipping cream for perfect Keto recipe! YUM!!! Thank you for recipe!!!
So glad you enjoyed it, Kate! Thanks for sharing your modifications! xo
It was so good
The texture is great but it tastes like dark chocolate which I don’t like. Perhaps I’ll add a banana next time. I think it should be noted in the post as not everyone is a fan of dark chocolate.
You can also use less cacao powder!
Beautiful recipe thank u!! Even my super fussy hubbie loved it!! ??
Thank you, Joanne!
I make this frequently, often just using chocolate soy milk and chia to be lazy. If I want to blend the seeds to make it a smooth pudding, would I do that after it has set or before?
Great! I’d say after! But either should work.
Love this recipe! Made it following the exact instructions the first time, wasn’t a huge fan of the optional cinnamon. Didn’t use the cinnamon the next time and added PB2 for a chocolate/ peanut butter flavor and it was amazing. I have a major sweet tooth and this seems to cure it every single time. Thanks for the easy, delicious recipe ??
I’m not a maple syrup fan. What would you recommend subbing for it?
Hi Krystle, honey or agave would work. Hope that helps!
For some reason the chia seeds did not expand fully; about half of them stayed in clumps… It was still tasty but I’m wondering if my seeds are not good anymore. Has this happened to anyone?
Hi Viv, it sounds like it may have needed an extra stir/whisk once in the refrigerator for 30-45 minutes. Hope that helps!
Please include that in the recipe instructions.
Added, thanks!
THIS RECIPE IS PERFECTION. I’ve made it four or five times now, and finally tripled the batch tonight. I’ve been curious about Chia Pudding for years, but have been on the fence about making it. I’m so happy I did! My partner is vegan, and I’m Paleo Vegetarian; this has been such a nice shift from our usual dessert and breakfast recipes. I usually serve it with coconut whip, fresh berries, Trader Joe’s ancient seed blend and unsweetened coconut flakes. Anyway, thank you for posting this! Big fans here.
Thanks for sharing, Siobhan!
Love, love, love! An easy and super delicious recipe, my picky 5 year old even enjoyed it with a little whipped cream. I used almond milk sweetened with honey and 3 tablespoons of pure maple syrup. I really enjoyed the texture of the chia seeds.
Yay! thanks, Jessica!
I <3 <3 <3 <3 <3 Chia seed pudding. My favorite addition is a tablespoon or so of peanut butter and a tablespoon of brown sugar. I also add some vanilla and just a pinch of salt. The flavours meld together so well! Chocolate and peanut butter were just meant to be
PB+C
Thanks for sharing, Amy!
Super Easy!!!
When I tasted it at first… I wasn’t sure but after my taste buds adjusted, I was like WOW this stuff is pretty good and healthy!! I’m in!! So many variations you can play with…
Thanks, Heidi!
I was having a very stressful morning until I remembered I put a batch of this pudding in the fridge last night. It turned my day around! I topped with half a banana, strawberries, and a tiny scoop of peanut butter. I saved half for my husband but if he doesn’t get to it soon it may just disappear…
Haha that’s funny! Ya know I’d just make myself a batch and another jar for someone who doesn’t like chia seed pudding, then I have an excuse to eat 2 servings!
This is incredibly good! Super easy to make, prep to the time all of the ingredients are mixed and in the refrigerator is tops 5 minutes. I shared it with my parents, one of which is extremely picky when it comes to texture, and they loved it! We all need to be eating more healthy than we have been and we’ve been eating mini Marie Callanders chocolate pies. We compared it to that and it was actually even better. Plus, it’s guilt free and doesn’t leave you feeling weighted down and blasé. I left out the cinnamon because I wanted more of a chocolate musse type of flavor and it delivered. I used Trader Joe’s 100% grade B maple syrup because it has a bit of richness that is almost coffee like that adds to the chocolate and it’s sweeter than most maple syrups and doesn’t have other additives. It came out perfectly. It definitely hit the spot and satisfied the chocolate craving.
Thanks so much for the lovely review! SO glad you and your parents enjoyed this recipe, Riss! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Quick, easy & so delicious! I made this to take to a communal luncheon – everyone loved it! I doubled the recipe so I would have some left over. We froze the leftovers on 4/6 – defrosted it in the fridge on 4/27 and we just had some tonight: texture and taste are super!
I made this but I must’ve done something wrong. It tasted good right off the spoon but left a sort of…artificial mediciney aftertaste. Too much Stevia extract, maybe? Used exactly what you linked to. Would love some thoughts. Looking for something to ease my sweet tooth. :)
Yes, it definitely sounds like too much stevia. It is easy to go overboard with stevia so we recommend starting with very little and increasing slowly. Hope that helps!
This was my first time trying chia seed pudding and it was fabulous. I’ve always been hesitant bc I normally dont eat pudding and have a thing with textures sometimes. But this was sooo good!! I cant have nuts so i used oat milk. Added coconut milk whip and strawberries. Amazing! I love chocolate and crave a sweet snack at night, this is my new Go-To! I made a half batch at first to try it and was so disappointed in myself for not making the whole batch! I think it’s a little rich with without the coconut whip or just plain coconut cream at least. I also whisk or stir once it’s been in the fridge a couple hours. It has a better texture than just stirring after its ready.
Thanks so much for sharing, Sarah! SO glad to hear it! xo
I loved it! If in the mood for chocolate and not feel guilty, this is for you. I didn’t quite have enough Chia seeds but made it anyway, turned out a bit runny. Bought more to make it again with the right amount of seeds and should be much thicker.
I don’t recommend using maple syrup in this recipe. Why would you when you have something this good that can be eaten without the detrimental effects of sugar? I use full fat coconut milk or Greek yogurt. All good fats. Also be sure to use raw cacao or you just end up with a cocoa powder loaded with sugar. I love chia pudding. Pleased to see a recipe. Remember that chia seeds expand so a little goes a long way. I only use a tablespoon of chia seeds. I add ground flax too and about table spoon of cacao and also the texture of cacao nibs are wonderful, along with the liquids it lasts for about four puddings for me as it’s very rich. ?
to be fair, sugars and fats are entirely different macros with different tastes– but also, I haven’t tried making chia pudding with greek yogurt before, I need to try it ASAP!! :)
The taste is good but the consistency is really too sticky for me, and it does not blend at all. The previous recipe was in my opinion perfect! Could you please share it again- the blended version?
Thanks,
C.
Hi! You can blend it all together in a blender as opposed to a mixing bowl before chilling for smoother texture. Hope that helps!
I have had such a hard time giving up sweets like candy bars .
Now I found my new go to snack dessert or breakfast
This recipe is amazing!
Best chocolate chia pudding recipe I have found. I use 3 tbsps maple syrup as I don’t like too much sweetness. I’m 66 – just goes to show you can teach an old bird new tricks! Love trying new things and this recipe hits the spot.
So glad to hear it, Susan! Thanks for sharing!
I followed the recipe, except that I used unsweetened cashew milk. (Sweetened with 5 Tbsp maple syrup). I whisked all ingredients together except the chia seeds, then slowly whisked the seeds into the mixture. The seeds were evenly distributed throughout. I refrigerated the pudding for about an hour, then whisked it again before chilling overnight. It was actually ready to eat within about 4-5 hours. I will definitely make this again. Easy & very good.
This is the best chocolate chia recipe I have made.
When I make chia pudding I was told to combine the seeds and the liquid. In this recipe I should have followed the directions because the cocoa powder took a bit longer to incorporate into the liquid and chia seeds. Otherwise it was great! Thank you!!
I found this very simple to make, and loved the texture, and the taste. Try it, you’ll like it!!
Hello
Recipe looks lovely I will definitely try it.. can I use honey(in the same quantity?) instead of maple syrup? and is there a recipe for homemade almond milk?
Thank you :)
That should work! Here‘s our recipe for homemade almond milk. Hope that helps!
To all the people complaining about the texture and the mixture ending up half-slimy/half-liquid, try blending the chia seeds alone before adding them to the liquids and then blending again briefly after adding them to the liquids. This will help distribute them evenly so they don’t all settle at the bottom and gel into a ball. This recipe looks delicious!
Thanks for the suggestion, Ree!
I needed an easy way to add more fiber to my diet, so I tried this. At first I found the texture difficult to deal with by itself, but the next day I added 1/4 cup whole raw almonds and sliced up a whole banana for each serving, and that did the trick! I eat this for breakfast almosy every morning, and I love it! All the teachers at school have asked for the recipe!
I added sliced strawberries – it’s like i’m eating a chocolate covered strawberry without the guilt! super super good – I sent it to my friends :)
Great flavor. I prefer 2 cups of coconut milk if you’re using that instead of the almond milk because of the already thicker nature coconut milk has.
I made this. It has a good flavor, but the texture is slimy.
I was looking for a chocolate-y, easy, healthy recipe. I rarely like how online recipes turn out, but this one actually delivered. I did add some mini vegan dark chocolate chips just because, but I would eat this pudding with or without the chips in the future. So good!
Thanks so much for the lovely review, Michelle. We are so glad you enjoyed it! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
I must have missed that part. :) Five stars. Delicious. I brought some to work today to satisfy my sweet tooth.
I made this, and both my daughter and I LOVED it. It was delicious and very filling. I just made it for the second time, and I added cardamom this time.
Yum! Thanks for the lovely comment and for sharing your wonderful modification! xo
Hi. My son is allergic to tree nuts, could I use regular milk, we buy 1% ? Thank you!
That should work!
Forgot to add stars, sorry. 5
Oh my! Sooo good! My first taste of chia seed anything. Broke recipe down to one serving, sorry I did. Will definitely be on my dessert list from now on. Thank you.
I love tapioca, if you don’t like tapioca’s texture, you may not like this, delicious as this yummy recipe is.
I made this last night. I followed the recipe but it turned out nasty. When I got it out this morning, the top half was all liquid and the bottom half was like gelatin. I had to mix it for a while. I put it back in the fridge for a few hours and just now tried it. It’s not sweet, very bland and the taste of the chia is super bitter. It was not smooth and the seeds had this soft but firm texture. I threw it away.
Hi Jamie, sorry to hear this didn’t work out for you! Is it possible that you missed an ingredient? Leaving out the maple syrup would cause it to be both bland and not mix well. Hope that helps!
Mine also came out the same way :( liquid on top and chia all gelatinous on the bottom. It was very unpleasant to eat even after I tried to mix it up. I kept getting balls of slimey chia. ?? I must have done something wrong, but I followed all the ingredients and steps! The one thing I was thinking is the container. I stored it overnight in a mason jar, and now I’m wondering if I need a wider, shallower container so the chia doesn’t just sink to the bottom. I’m not giving up!! Thoughts?
That could definitely be the case! Another idea is to stir/whisk it again once it has been in the refrigerator for 30-45 minutes. Hope that helps!
Re: mason jar, that’s what I made mine in, and it came out great. After I put the lid on, I did shake the jar really hard for a couple of minutes (made it around 8pm), and then shook it again around 10pm when I was heading to bed. In the morning, it was fantastic.
Made this and it is delicious!
This recipe looks brilliant for my dairy and nut anaphylactic children,. however please clarify what whipped coconut cream is please?, thanks, Michele
Hi Michele, here’s our guide on How to Make Coconut Whipped Cream. Hope that helps!
Sorry but I would not waste my time making this. It tasted horrible. I was gagging when I put it in my mouth and had to spit it out.
So sorry the chia pudding didn’t work out for you! Did you make any modifications? Is it possible that you left out the maple syrup?
Have you tried this with Oat Milk? Do you think anything would need to be adjusted or just sub oat milk for almond?
Hi Brittania, we haven’t tried it with oat milk, but think you could sub it 1-for-1. If you give it a try, we would love to hear how it goes!
I used oat milk, same amount as called for in the recipe and it worked well. Delicious recipe!
I’m going to make this.
Do you have a recipe for coconut whipped cream?
Yes! You can find it here.
I can not wait to make this! Used to make chia pudding often and stopped… don’t know why. Anyways, my question is how much stevia would I use instead of maple syrup? Thanks!!
Another reader used half a teaspoon of Stevia per portion and found that it worked, but we haven’t tried it ourselves!
I added a little cayenne pepper and served it with raspberries and coconut on top… so good!!!!
Yum!
I made this and it was delightful – so delightful that I ate all of it??? How can this be 4 servings!!! ????
We’re so glad you enjoyed it, Amy! We specify it as four 1/2 cup servings (just a snack) but feel free to double or triple the recipe in the future!
People, people!!! I’m getting ready to make this….judt popped on to make sure I wrote it all down right, and decided to read comments. Just about everyone who said it was too salty, and that was over 80% of the reviews, needs to learn what a PINCH of salt is!
I made this with sugar free syrup and it turned out great! Less calories and nice and filling. I used a heaping half teaspoon of cinnamon and roughly 1/16 tsp of salt. Not too salty or sweet. Served with a dollop of cool whip. Great for an evening treat without destroying my blood sugar. Also made a batch with half lite coconut milk from the can and half unsweetened almond milk and it was noticeably creamier. Great recipe!
Loved it!
Made this just as written using almond milk and 4 Tbsp. of organic maple syrup to sweeten. It thickened quickly into a tapioca-like pudding with a bit of crunch. Rich chocolate flavor, very yummy. I’ll be making this again ?
can this recipe use lactose free milk instead of almond milk?
Yes!
Made this last night. Delish! But for my liquid, I used one cup of whole milk and half a cup of water. I didn’t think it was too salty as some others have said. I would make this again. Thanks for the recipe!
I followed recipe exactly except used nonfat dairy milk, blended after soaking overnight, was still bit crunchier than I prefer as I’m weird about textures, so I topped with my favorite homemade cherry granola! The crunchy granola disguised the crunchy texture of the pudding and I and my 2 year old absolutely devoured it for breakfast. Rich and wonderful! THANKS SO MUCH FOR THE RECIPE!
Have read many reviews and feel overwhelmed about what to try first for a creamier texture…the only way I see hooking my 4 and 7 year old, and husband! They are REALLY picky! HELP! This would be such a easy, healthy breakfast for our whole family! If only I could get a more creamy texture.
Great idea, Mary!
I made this pudding and I loved it!!! I will adopt this recipe as a regular breakfast or snack recipe.
I did not use any salt because I read the comments before. I used coconut milk instead and I did not add any maple syrup, I added two teaspoons of stevia to cut the sugar content. I was delicious!!!!!
Yummmmm! Took advice from comments to mix the cocoa with a bit of soy milk first, then add chia seeds, then the rest of the milk, vanilla, a pinch of salt and finally syrup. I used honey. It turned out to be a deliciously addictive and yummy chocolate pudding.
Smart! Thanks for sharing, Micha!
my pudding came out watery- i did use soy vanilla milk
instead of almond milk – does it not work with that type of milk
Hi Laura, it shouldn’t make a difference! Did you make any other modifications?
this recipe was ridiculously delicious but if I’d to it a second time (which i will definitely do) i would take a bit less cocoa powder in it because it tastes a little too bitter for my taste :)))
Whoop! We are glad you enjoyed it, Frida!
I just made this recipe, I was doubtful at first but after the first taste I was sold! It took no time at all and was super easy. It satisfied that sweet craving without the guilt. I didn’t change anything, just added some frozen berries on top. Yum!
Yay! We are glad to hear that :D
This made the perfect after school snack! I love the addition of cinnamon – so yummy! I’ll definitely be making this one again, and may be trying some other flavor variations, too. Thanks for introducing me to chia seed pudding! I absolutely love your recipes, and this is another winner ?
We are glad you enjoyed it, Jenifer!
Thank you for this recipe!
I’ve finally committed it to memory. This is my favorite snack!
Yay!
I can’t wait to try this it sounds and looks so delicious! ? I’ve only recently started adding chia seeds to my breakfast and I love their texture and the crunch they give to meals xo
this is so delicious, I’ve already made it twice. I followed directions exactly and it came out perfect. The second time I used honey for sweetener and it was delicious as well. I didn’t blend it, I liked the consistency and don’t feel like it needs to be blended. Perfect as a dessert or just a little snack!
I have now made this pudding literally hundreds of times and it seems to be a foolproof recipe. My favorite variant is this exact recipe with the addition of one small banana that have been mashed and 4 tablespoons of peanut butter. I made it with orange juice instead of soy milk and I have added mashed raspberries to the chocolate. I have made orange, pineapple coconut. All variants have tasted great and they always set up using 1/3 chia seeds and 1.5 cups of liquid.
Thanks for sharing your recipe changes, Tom! We are glad you enjoyed it!
Tasty. I layered with coconut yogurt and fresh berries for a breakfast parfait. This was a hit with my friends.
I substituted maple syrup with honey (because I didn’t have maple syrup). So simple and so delicious. Thanks for sharing the recipe.
Smart! Thanks for sharing, HD!
I made this without blending. Instead I put one of the wire blender balls that come with protein powder in a sealed container with all ingredients then shook it up for a few minutes. It was perfectly blended, no separation, the next morning. Used about 2 tsp of Stevia instead of the maple syrup to sweeten.
Smart! Thanks for sharing, Brandi!
Where in the recipe does it say to blend it ? Mine came out liquid on top and thick slimey chia on bottom and I wonder if I blended it, that wouldn’t have happened. I just don’t see where I was supposed to? Thanks so much in advance !
Hi Victoria, we used to have an option for that, but prefer it unblended. You can blend it all together in a blender as opposed to a mixing bowl before chilling for smoother texture.
Hi I blended it first-oops. It went very thick and pudding like. Didn’t taste it as I thought it meant sweeten in the morning by drizzling the syrup on?? I’ve put it in the fridge, will it be edible?? Is there a reason you should blend after refrigeration?
You can blend it before or after, Ami! If blending, you can sweeten later with maple syrup or dates.
This is a great recipe. I loved it so much I had it for breakfast and lunch, and when I gave it to my two-year-old for breakfast, he told me it was chocolate ice cream- SUCCESS!
I’m planning on layering it as a dessert parfait with coconut whipped cream, fresh berries, and shaved chocolate for my vegan friends. Great recipe, Dana!
Is it better to NOT blend the chia seeds? Guess I could just try it and see for myself.
I want to avoid a bitter taste if possible.
Both ways work, but we prefer unblended!
Hi,
I have been wanting to make a chia seed pudding, but honestly weary of the crunchy texture of chia seeds. I will have to say this recipe is delicious! I used coconut milk, 3 tablespoons of maple syrup and dark chocolate cocoa. Chocolately goodness!! I blended it tonight to convince my daughter she would like it. It still has some crunch because I only have a Ninja to blend it with, but she thought it was good. I am definitely making this again!! Thanks.
Sandy
We are glad you and your daughter enjoyed it, Sandy!
Oh ma god sooooooo gooooooood. I just ate the whole thing. I meant to make it for my 8 month old. My bad ?
Most recipes call for coconut milk (canned) which is so high in calories … fine for a baby but I try to stay away…. so I made your recipe for homemade almond milk and used that and it was just as thick and perfect as the coconut cream recipes. Barley used any maple syrup – maybe 1 tbsp! Used cacao… now I have to make it again so baby can try some ;)
This pudding recipe is HEAVENLY!! I too divide it in half and top with strawberries and banana for a decadent breakfast. I also use 4 dates, the blender method and a good dash of cinnamon. HIGHLY RECOMMEND!
Yum! That sounds delicious, Megan! Glad you enjoyed it!
Firstly, this is hands down, the best chia pudding recipe ever! Thank you for sharing it. I used non fat milk, 6 dates and followed the recipe to a “T”. I whorled mine up in a Ninja blender. I divided the chia pudding into two jars (my husband has a hearty appetite). The pudding already had a thick consistency as I spooned it into the jars. I sampled it, and the pudding is to die for! It is almost decident. It was a rich, chocolaty, smooth spoon of pure heaven. I’ll be trying this with strawberries next. The possibilities are endless! For those who had trouble with the recipe, the only thing I can say is I measured everything. I used Fairlife nonfat milk (dairy). I used my liquid measuring cups for the milk, and my dry measuring cups for the dry ingredients. I did add 6 dates, a half a tsp of cinnamon, a half a tsp of vanilla flavoring and a dash of salt. I am so happy I found this recipe on the Internet. I’m truly sorry for the people it did not work for. Maybe experimenting with adding more seeds or less liquid? I hope every one of you have a blessed day.
Thanks so much for the review and recommendations, Lila! We are glad you enjoyed it!
I really liked the hint of cinnamon in this recipe. I used two twists of the salt grinder and didn’t find the taste too salty at all. I topped the pudding with chopped banana and cacao nibs. Was yum :)
How long is this good in the fridge?
Hi! Leftovers keep covered in the fridge for 2-3 days, though it is best when fresh.
It’s good for a couple of days as long as you have it tightly covered.
I’m very excited to try this but was wondering if stevia could be used to sweeten it? I don’t like dates and maple syrup and agave make my blood sugar do bad things! (I’m diabetic)
Hi Tracey, it won’t be quite the same, but it would still work!
I just made this and it is in the fridge. I am looking forward to tasting it BUT I have to say that it seemed like a lot of cocoa powder. It came out very dark, almost black and very thick – I had to scrape I out of the blender. Still looking forward to trying it soon!
I left out the salt, reduces maple syrup to 1tbsp and added a half cup of mashed strawberries! Delicious!
Thanks for sharing your changes, D!
What a treat! I left out the salt and added a heaping tsp. of instant coffee along with the vanilla and cinnamon I sweetened with honey. I ate a serving with sliced almonds and another with tart cherries. This is something that I think I will keep on hand for a quick, sweet breakfast.
Didn’t like it, too thick, bitter and it was not a good idea to blend chia seeds (
Oh-so-chocolatey, and nothing to feel bad about! I did the blended version, AND added in a smidge of natural maple syrup and an touch of vanilla. No dates on hand. I could eat this for snacks, dessert, breakfast… plain or add some banana, strawberry or raspberry!! Can’t go wrong!!!
Great additions, Janice!
I wonder if it is worth using the good Dutch process cocoa powder for this? Since it’s raw, maybe so. But then again, maybe not…..Any thoughts? thanks.
How many oz are in a serving?
Hi Jarred, we didn’t measure the weight of a serving, but it is 1/4 of the total batch.
The better quality the cacao/cocoa powder, the more delicious the chia pudding!
I just made this. It is really good! I didn’t use syrup, dates, or anything extra to make it sweeter. Rather than using unsweetened almond milk I used chocolate almond milk. It sweetens it up without all the extra carbs!
Great idea! So glad you enjoyed it, Mackenzie!
Loved this! I’ve made a lot of different chia recipes and this is by far the best. I didn’t have nut milk so I used coconut milk and added only 1/2 the fat from the top of the can. Also omitted the salt and used 2 Tbs of Maole syrup. Delicious!! Thanks
Hello, I made this chocolate chia seed pudding and kept it overnight unblended and it wasn’t thick like pudding more runnier and your chia seeds look more bigger just wondering what went wrong. I followed it exactly and used maple syrup for the sweetner.
Thank you
Hi Rema! Next time, add more chia seeds and give it a stir and that should help!
I love this recipe!! I did it the blended way. I Put some wolfberries in the bottom a parfait glass and topped it with the pudding. My sweeteners were Yacon, maple and dates. I would definitely make again. Thank you!!
I purchased ground chia seeds. Is it possible to use that in this recipe? I was wondering what the conversion would be for ground chia seeds instead of whole.
Looks delicious!
Meaghan
That should work, but it does affect the texture. We still prefer whole! Check the comments from other readers for tips.
Love the consistency! I didn’t blend mine, and I used 1/4 c. unsweetened cocoa powder and 2 Tbsp maple syrup. It was a tad bitter so next time I make I think I’ll go a little lighter on the cocoa powder and maybe a touch more of maple syrup. Tasted great otherwise though! I didn’t have the salt problem like most others did, but I just did a few turns of my salt grinder and didn’t measure so maybe that’s why.
This recipe is amazing. Also, it freezes really well. I make up pots, pop them in the freezer then just get one out the night before to take to work the next day. Have made with coconut milk too, and also added orange essence at other times. I make up a whole batch using 1litre of milk, just multiply the quantities. I leave it in the fridge over night to ‘set’ then freeze it the next day. Thanks for the recipe!
Mine doesn’t seem to be setting up…I used Stevia for sweetener and left unblended. Is it bc I keep my seeds in the freezer?
Hmm, we aren’t sure Breanne as we haven’t had that happen. It’s possible that the seeds are too old?
I made this and loved it! I wouldn’t make any changes. Served with So Delicious Coco Whip. Next time, will sprinkle some mini vegan chocolate chips on top.
Made this recipe today for my son. He is type 1 diabetic. If you could give me the accurate nutritional information, it would be great!
Oh my, this was absolutely delicious. I accidentally left out the salt and after reading the reviews I’m glad I did. I will definitely be making this again and again.
I made the unblended recipe using all ingredients except salt. I left it in the refrigerator overnight. When I checked in the morning there was a layer of the chia pudding on top of a lot of chocolate liquid. I stirred it and it was the consistency of a very thin cream soup. I’ve added 1/4 cup of chia seeds and hope that it thickens like pudding by the end of the day. Did anyone else have this happen?
After adding the additional seeds, it instantly thickened. Needs a bit more chocolate and sweetener to be like the original flavor. I notice that neither the initial or additional seeds plumped up like the photo for this recipe. I used black chia seeds. Any tips on how to make the seeds plump up?
Hmm, we haven’t had this issue! Is it possible that the seeds were old?
I used black chia seeds and they did not plump up into a pudding consistency over night should i have used white chia seeds or what did i do wrong here?
Hi Bre! Did you use the amount of chia the recipe called for? You may need to add more next time!
I love this recipe! Do you think I could freeze the pudding and thaw it to eat at a later time?
Hi Christine! Though I haven’t tried freezing it, a little searching has led me to believe that it is indeed freezable! Just thaw in the fridge prior to eating and you’re good to go
You have no idea how much this recipe has changed my life! I make this once a week and have yet to get tired of it. Thank you so much for sharing!
Not good. I had to double the amount of dates and add vanilla to give it any taste other than salt. Much too salty.
This was my first time making/trying chia seed pudding. I’m glad I chose this recipe! I did not blend and let it sit overnight. In the morning, it still seemed like there was a bit too much liquid. But I scooped some out to take for work, added sliced bananas, frozen raspberries, and coco whip. By lunchtime it was perfect! It’s the first time I’ve had chocolate pudding since going plant-based! Thank you!!
I love chia seeds but always bought ready made products. I saw this recipe and had to have a go.
I halved the recipe, didn’t add salt and exchanged the cinnamon for ground ginger.
I used 1tsp raw honey for sweetness. I chucked everything in a plastic tub, put the lid on tightly and shook it to mix.
I popped it in the fridge so its ready to go. Delicious.
Another great recipe, Dana! My first try at chia pudding ever, and it totally worked (I tried the unblended version).
I used regular milk (1.5 %) and 3 tbsp of agave, omitted the cinnamon, added the optional vanilla, and used just a pinch of salt instead of 1/4 tsp (I always do that, to me, 1/4 tsp seems to much for all recipes).
I also did what was recommend in one of the comments and left the mixture settle at room temperature after the first round of whisking for about 15 min, then whisked again before filling the pudding into glasses and putting it into the fridge.
Left it in the fridge to cool overnight and just had the most decadent Monday morning breakfast in a long time (your cinnamon rolls, which I’ve made a million times with a variety of fillings, will be for lunch – is it too obvious that this is the first day of my christmas vacation??).
Will experiment with other flavors soon!
Thanks again and happy holidays :).
Hi Dana, I had recently bought chia seeds and was looking for recipes. So glad I came across yours. I had all the ingredients in the house so I made a batch using 2 tbs maple syrup and 1/4 tsp vanilla late last night. It was so easy! No blender, just used a whisk! I just had a taste this morning. It was absolutely delicious. Thank you so much for sharing your innovative and creative ways with food! Now I have a dessert that is good for me.
I absolutely love this recipe! I use it as a sweet treat while doing Whole 30 diet. Just use dates as the sweetener. Also, I do a mix of half almond milk half coconut milk to give it a creamier taste.
Looks delicious! Could I try half brewed coffee and half milk?
Hi Elizabeth! Sounds yummy! We haven’t tried it but that should work! Let us know how it turns out if you give it a go!
Hi. I made this last night and the chia seeds have settled on top in jelly form and there was plenty of milk underneath. Delicious but not a set pudding. Maybe its because I used fresh almond milk >
How much vanilla extract would you use instead of the cocoa and how much honey instead of the dates? Could you provide measurements to make 2 servings rather than 4 please? Thank you!
Hi Rachel, you can change the number of servings in the recipe now and it will convert automatically. We would recommend this version for a vanilla version without dates: https://minimalistbaker.com/how-to-make-chia-pudding/
I made this with regular cow milk and it seems like the cocoa powder is settling on top of the seeds and not letting them expand. They got a little bigger but doesn’t be look anything like the picture. Is it because I used regular milk?
Hi Olivia, we wouldn’t expect the type of milk to make a difference. Did you use a whisk to mix?
I’d love to try this but need to cut out the maple syrup/honey/agave due to diabetes concerns. I have Stevia (liquid and powder) on hand and will attempt to use that instead. Just way to much sugar for me. Has anyone else altered a recipe in such a way?
Hi Cary, some other readers have used stevia with success! Check the comments for more details.
Did the exact recipe and finding the texture to be too liquidy.
This recipe is lovely! I’ve made it a couple times now with my daughter using all the exact measurements and it came out perfectly! I used almond the first time and made two variations, chocolate and vanilla. The second time I used Organic Coconut Milk, from the can, and it was leaps and bounds better than the almond milk. I used Organic maple syrup to sweeten and top with ground flax seeds, hemp seeds, and strawberries and eat for breakfast! I don’t know why anyone would think it salty because the ratios are spot on! Love this! I shared it with a colleague and she loved it and I just printed off the recipe for her as well.
This has become my favorite thing to make when I’m craving chocolate. I actually like to blend all the non-chia ingredients first, THEN add the chia seeds. The dates blend up well, and then I get to keep the chia seeds whole to avoid that husk-y taste.
I have made this 4-5 times and love it . No salt added and use either real maple syrup or fresh honey. My favorite quick and easy dessert! Top with berries and or whipped cream or nothing. Still sooooo good. I do add the cinnamon
wait, i made this with homemade cashew milk instead of almond and holy sh*t it came out so good. it was like chocolate rice pudding. so good, i’m making it tonight.
I love this recipe. I especially love the real maple syrup for a sweetener. This is solo good!
I made this, unblended. Holy mother it is so good!!!! I used the leftovers from a can of coconut milk (mostly water and a little cream). I topped with blueberries and didn’t share with anyone else. Next time I’ll try blending it but it was great this way too.
Hello! Thank you for this recipe. I’m wondering if you can process small jar of this chia pudding in a warm water bath and have it preserved for some time? Any experience with that??
Thanks again. I love all your recipes!
Hi! We haven’t tried that so we can’t say, but if you do, report back on how it goes!
So I made this w regular milk because it was all I had in the house (but I had read this shouldn’t affect the outcome). Lol I went wrong somewhere I left it overnight in fridge- the flavor is nice but the chia seeds still have a crunch – nobody would describe this as creamy– do I wait few more hours?
Hi! Try blending it, or waiting a few more hours!
What is the serving size? I know it yields 4 servings but what measurement is the serving? 1/2 cup?
1/4 cup for a serving!
Just made this recipe..Started by cutting in in half because i didn’t know if I would like it. But I am just going to make a full recipe tomorrow because I loved it so much!This is truly amazing and i didn’t even puree it!! I am seriously going to look into more vegan recipes. Thank you so much!! Yummy :)
Hi, Is this dessert or breakfast? Thanks
Either- depends on your preference!
I’ve made this pudding twice so far. First time i used rough amounts of all ingredients (tablespoonfuls and teaspoonfuls), as in the recipe, and it came out smashing. The second time, last night, i decided to take out my kitchen scales and follow the exact amounts in grams. And guess what? It wasn’t as great anymore. Too much seeds and too much cocoa, as the result was a very thick blob of chia, with very powdery texture of cocoa. Shame. Next time I’m gonna have to get back to rough estimates ?. Overall a good recipe. Thanks.
I’m going to try this- but thinking of adding peppermint extract. Would this go well? How much to add?
Hmm I’m not sure how it would taste! If you try it, start out with a small amount (1/4 tsp) and adjust to taste!
I thought it was bland. I used good Dutch cocoa, and good bit of vanilla bean, maple syrup and dates.
If not blending, you need to crush or grind the chia seeds first. Otherwise, you won’t be able to absorb the protein and other nutrients as chia seeds swallowed whole cannot be digested well by humans. You still get the benefits of soluble fibre, but if you count on the protein too, you must grind the seeds first.
Turns out we only had dark chocolate cocoa …and topped with raspberries it was great! So refreshing to make a recipe that I actually liked! (Ha!) I did cut the salt in half, just in case, and with the dark chocolate I believe it was a good call. Cheers for a good recipe!
I tried a few recipes and this has been consistently the best. Mine has always thickened up within hours. Flavor is excellent with the cinnamon. I had forgotten I ran out of maple syrup so I used some honey instead.
I just made this and it was tasty, it set up way thicker than I expected.
Very chocolatey and puddingy!
A half recipe fit perfectly in a half-pint mason jar.
I started with the cocoa and a tablespoon of the milk, and mixed it to a paste with a tiny whisk I got on amazon.
I just put a shake of salt in due to the previous comments.
I made the unblended version yesterday and it didn’t set. This am I threw it in the vitamix with a couple of dates. Perfection! Thank you
This is VERY good. I must be both gluten and dairy free, so pudding has been a thing of the past for me–until NOW. I did the non-blended version. Having read several comments that talked about it separating, I decided to use my little whisk attachment on my immersion blender to mix it up. I had NO problems with separation–not that it lasted long enough for the ingredients to part company with one another. I tried the first ramekin shortly after mixing it up to see if it was worth waiting for. Yumm. I waited about two hours and had the second ramekin with dinner as it had already set quite sufficiently. BIGGER Yummmm. And the third ramekin went across the street to my neighbors who rarely think about dinner until they are ravished with the rest of my dinner leftovers. I heard sighs of YUMMMM from all the way across the street. Thank you for the recipe and for your wonderful blog!
Just made this with oat milk and cocoa powder here in the UK. Result: delicious!
I made a similar recipe last night and concluded this had possibilities. I would like to make this version.
However the only thing I did not like about my chia pudding is that the chia seeds settled at the bottom of the jar, so the top layers had less chia seeds and a nice creamy texture, with the slight chewiness characteristic of chia seeds. But as I ate through that layer, the bottom one was almost solid and the texture was no longer pleasant.
How do you prevent the chia seeds from settling at the bottom and have them more evenly dispersed through the pudding.
Hi Martine, Chia pudding seems to do that! I would recommend giving it a couple stirs to prevent this.
Oh forgot to add I also used coconut mild and the recipie worked out great. I have used almond milk in the past and found the substitution made no difference in the taste:)
I don’t like dates so I used 1 banana instead and it tasted great! Very easy to make and delicious!
I’m a new vegan and this was my first time using chia and making s vegan pudding. Oh my word!! So good. Thank you!
This was delicious! I do have a question, though — I whisked mine and let it sit overnight. The next afternoon when I scraped out the bowl, there was a layer of chia seeds stuck to the bottom of the bowl and they didn’t seem plumped at all. I put it through the food processor (our blender isn’t great) and it’s still very seedy and kind of a weird thin consistency. Gloopy yogurt that separates is probably the best comparison I have. I followed the recipe and used maple syrup as my sweetener. Any suggestions? Most whisking? Or shake it up after it’s been in the fridge for a bit? Thanks!