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 packed with omega-3s and the perfect on-the-go 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 to make!
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 ½ cups Almond Breeze Almondmilk Original Unsweetened (or light coconut milk for creamier texture!)
- 1/2 cup chia seeds
Instructions
- 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.
- 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.
- 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.
Video
Notes
*Prep time reflects chilling for the least amount of time (3 hours).
*Recipe loosely adapted from Pop Sugar.
Nutrition (1 of 4 servings)
Amber says
Would this recipe work with carob powder instead of cocoa? I have acid reflux and cannot have chocolate as it makes it flair up.
Thanks!
Hi Amber, we haven’t tested it that way, but we think it would work! Let us know if you try it!
Johanna Evans says
Made this as listed and I wish I hadn’t added cinnamon. It did say optional but I wanted to try it exactly as it was. I will try again, without cinnamon, and with a little extra splash of maple syrup.
Sorry you didn’t enjoy the cinnamon, Johanna!
Jeremiah says
I felt this was great as is. I added some coconut flakes, some essenes for my own flavor. some monk extract and erythritol.
such a reliable recipe, so easy. thanks!
Lovely! Thank you for sharing, Jeremiah!
Dinah Woodger says
I made this using Canderel sweetener, oat milk, cocoa and chia seeds. It was so delicious, thank you for bringing such a treat into my so far limited low carb set of puddings.
We’re so glad you enjoy it, Dinah. Thank you for sharing! xo
Lynn Newton says
I love this recipe! I was in need of something to mix up my usual overnight oats and this fit the bill. I too it with homemade granola and berries. I keep forgetting to add some hemp hearts but feel great knowing I’m getting protein from the chia seeds.
Amazing! We’re so glad you enjoyed the chia pudding, Lynn. Thank you for sharing! xo
Marybeth Gentry says
Can honey be substituted for maple syrup
Yes, that should work! It may change the flavor a bit.
Anita says
Loved it but mine came out to think for my tastes so the second time I added a 1/4 cup more almond milk and it was perfect (for me).
Glad to hear it was perfect with a little adjusting! xo
Sheila says
I have made this so many times. It is crave worthy. I’ve added chopped Rainer cherries, fresh blueberris and nuts. So delicious!!
Yum, those add-ins sound amazing, Sheila! Thank you so much for sharing! xo
Tessa Park-Selsick says
I think it’s the maple syrup and the vanilla extract plus the pinch of salt to bring out the flavour that really makes the difference. I used rice and coconut milk and it was pretty addictive.
We’re so glad you enjoyed it, Tessa! Thank you for sharing! xo
Wendy says
I used sweetened ground dark chocolate and left out the maple syrup. It was delicious!!
We’re so glad you enjoyed it, Wendy! Thank you for sharing! xo
Diane says
Why must it be non-dairy milk?
It doesn’t have to be! Feel free to use your preferred milk.
veronica caballero says
I prepared this last night, but I forgot to mix an hour later like it was suggested and it turned a little dense and clumpy in some parts but absolutely delicious! I loved that it’s not sweet and so simple to make! Thanks for sharing this with the world! So good!
Still delicious either way! Thanks so much for the lovely review, Veronica!
Tom Edwards says
It was easy to make & easy to eat. This the first I made the recipe. I did everything the recipe said to do & it came wonderful. I tried different toppings & liked the combination of granola, fresh strawberries & a little non dairy whipped cream. Delicious
Lovely! Thank you for sharing, Tom!
Amanda says
At what step could we blend this if we don’t like the seed texture of the chia seeds?
Hi Amanda, after soaking would be best. Hope that helps!
Ashley says
I’ve made this recipe for years but I’ve noticed you took out the dates as an option. How many can I use instead of maple syrup?
Hi Ashley, sorry to switch it up on you! We’d recommend 4-6 dates, adjusting to taste.
Meredith says
Mmm, so rich and chocolatey!! All I had was oat milk on hand but it was still very flavorful and the consistency was just right. I topped mine with fresh strawberries and a splash of half & half. Dessert for breakfast!
We’re so glad you enjoyed it, Meredith! Thank you for the lovely review and for sharing your modifications! xo
Anita says
Would this work if I blitz the seeds in the food processor before adding milk?
We think it would be slimy, unfortunately!
Jill says
Could this be blended for a creamier consistency?
Hi Jill, We used to have instructions for blending, but prefer them whole so we removed it. If you want to try it, we’d suggest blending after soaking. You can check the comments to see what others have tried too! Hope that helps!
Stephanie says
Could I subsistute maple syrup with honey and almond milk with oatmilk?
That should work! Honey will change the flavor a bit.
Renee says
Delicious! My daughter is dairy and oat intolerant so we made this exactly as the recipe says and what a yummy nutritious treat 😊
We’re so glad you enjoyed it, Renee! xoxo
Ramae says
I’ve never made a recipe so fast after arriving in my inbox. It’s incredible and such a delightful way to enjoy a sweet treat that is good for the body in so many ways. I used oat milk but otherwise didn’t change a thing. Thanks a million!
Whoop! We’re so glad to hear it, Ramae. Thank you for sharing! xo
Michele Phillips says
Thbis overnight chocolate pudding looks delicious. Can I sub oat milk, do you think?
Yes!
Mary E Dixon says
Sorry…I am the original lazy Mary. I get almond milk in a chocolate flavor and add chia to it for “pudding”.
Lucy says
Very easy but a little too bitter for my liking! Will make again but with less cocoa. Thanks for the recipe :)
Thank you for sharing your experience, Lucy!
Tammy says
This came out amazing! Made it with a mix of Coconut & Vanilla Soy milk. Perfect!
We’re so glad you enjoyed it, Tammy! Thank you for sharing! xo
Jeanne Girolami says
I used 1 cup of kefir, 1 tablespoon chia seeds, 1/3 tsp cinnamon, 2 tablespoons cocoa powder mixed with small amount of very hot water to liquify, and 2 teaspoons of stevia. When I served it I topped with blueberries and pistachios and a tiny splash of whipping cream on top. So delicious, and healthy! 1/4 cup of chia seeds is way too much and makes it stiff and gooey.
Crystal Lynn Eddy says
Love this ! Super easy and great for my kids
Thanks so much for the lovely review, Crystal. We are so glad you and your family enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Beverley McCauley says
Absolutely delicious. I used coconut milk and I’m in love 👏🥰
Thanks so much for the lovely review, Beverley. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Anne Hubar says
This looks delicious could you substitute milk instead of almond milk?
Yes!
Wendy says
This has become a staple in our breakfast rotation – both my teenage girls love it and it’s healthy and filling. Love the ability to get ingredients adjusted to make more! Am thinking of trying a mango one too – but haven’t seen it on your site. An idea for a new recipe?
Mango sounds delicious! We will definitely add it to our list! Thanks so much for the lovely review, Wendy.
Amy says
I love the flavour, definitely needs more milk. I made it exact and the consistency was extremely thick and gluey.
Glad you enjoyed it overall, Amy. Thanks for sharing! xo
Terrisa Palacio says
How many grams equals a serving?
Thank you for your time.
Hi Terrisa, we’d estimate ~125 grams.
Brittany says
Delicious, but I agree with the comment below to add more milk for a better consistency. Thank you!
Thanks for the review, Brittany!
Chene says
The flavor of this was good but the consistency was way too thick initially. I ended up adding almost an extra cup of almond milk. I used 3 tablespoons of maple syrup and that was the perfect amount. I topped with fresh fruit and a drizzle of agave when serving. With the additional milk, this recipe is a keeper.
We’re so glad you enjoyed it overall, Chene. Thanks so much for sharing! xo