Overnight Chocolate Chia Seed Pudding

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

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!

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

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.

Delicious, I made it with cinnamon first now am trying without cinnamon. Used sugar free maple syrup to keep the carbs down.

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!

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.

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!

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.

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.

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.

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.

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 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!

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 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!

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.

I substituted maple syrup with honey (because I didn’t have maple syrup). So simple and so delicious. Thanks for sharing the recipe.

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.

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!

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!

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 :)

I thought it was bland. I used good Dutch cocoa, and good bit of vanilla bean, maple syrup and dates.

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 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.

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!

This was so easy and delicious. A new staple for my afternoon snack. I blended the almond milk and dates before mixing and it came together very well.