Overnight Chocolate Chia Seed Pudding

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Jars of Chocolate Chia Seed Pudding topped with vegan coconut whip and fresh raspberries

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.

Stirring together ingredients for easy vegan Chocolate Chia Seed Pudding

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.

Big bowl of Chocolate Chia Seed Pudding for a gluten-free vegan snack

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.

Jars of Chocolate Chia Seed Pudding topped with sliced bananas, cacao nibs, and pomegranate seeds

More Pudding Recipes

Two jars of naturally-sweetened vegan Chocolate Chia Seed 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

Simple, 6-ingredient chocolate chia seed pudding that’s naturally sweetened and so thick and creamy. Loaded with nutrients and perfect for breakfast, a snack, or dessert!
Author Minimalist Baker
Print
Small jars of Chocolate Chia Seed Pudding topped with pomegranate, banana, and granola
4.64 from 449 votes
Prep Time 3 hours 10 minutes
Total Time 3 hours 10 minutes
Servings 4 (1/2-cup servings)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

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

*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 (1 of 4 servings)

Serving: 1 serving Calories: 172 Carbohydrates: 22.1 g Protein: 4.7 g Fat: 7.8 g Saturated Fat: 0.8 g Polyunsaturated Fat: 4.74 g Monounsaturated Fat: 0.46 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 91 mg Potassium: 272 mg Fiber: 8.3 g Sugar: 9.2 g Vitamin A: 200 IU Vitamin C: 0.8 mg Calcium: 220 mg Iron: 4.1 mg
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  1. Meg Cummins says

    Thanks! Very yummy. I thought about swapping the maple syrup out for honey as I don’t love maple syrup, but to my delight I couldn’t taste it as it is such a little amount. Just added sweetness. I added raspberries to mine as well, can’t beat chocolate and raspberries!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Meg. 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! x

  2. Wendy says

    Making this for the second time tonight after repeated requests for it AGAIN from my teenage daughters. Going in our usual breakfast rotation, they love that they can customize it. Echo sentiments about detailed directions, sifting is helpful. Another great MB recipe!

  3. Carrie says

    I used no sugar added syrup and 1 Splenda and it was the sweetness I was looking for. Topped it with low fat cool whip. Very nice and like tapioca pudding which I love….:) will be in regular rotation for my diabetic diet!

  4. CHERISE GRESKI says

    Hi – haven’t made this version, yet, waiting for cacao powder. However, wanted to share something about being diabetic and using a sweetner. I’ve used SweetLeaf (stevia) packet for 1 serving and it is plenty sweet instead of using syrup – just a thought.

  5. Helen says

    I absolutely loved this recipe and have made it multiple times so I finally decided to leave a review. I definitely recommend not skipping any instructions- sifting the cocoa powder, adding only a little milk to the cocoa/syrup paste at first, and mixing after 30-40min are all essential steps. I always leave it overnight to get the best results.

  6. Olivia says

    This is the only chia seed pudding I’ve ever liked! I always blend mine to make it creamy since I don’t particularly like the texture of chia seeds and it makes the creamiest most delicious pudding! I also really like using soaked dates and blending them in as the sweetener but the maple syrup is delicious too. I’ve made this recipe for years and I still find myself coming back to it. It’s wonderful for breakfast with granola and berries on top or as a dessert when I want something sweet but still filling and healthy.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Lisa, a slightly lesser amount of agave nectar would work well here, or (if you’re not vegan) honey could work, thought it will change the flavor. Hope this helps!

  7. Erin says

    This is really good. I’ve tried chia pudding in the past and couldn’t get past the texture, but the chocolate flavor distracts me from that! It seems to get even better after a few days in the fridge and is great for breakfast with fruit or peanut butter.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Erin. 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

  8. Rebecca says

    I made this because I am trying to fit more chia into my daily diet. These puddings are so delectable it is a fabulous and unexpectedly elegant dessert. I love how small the servings are and I have bought some coconut whip to use on my serving tonight. Can’t wait!!! The texture is different than any food I can think of that we regularly eat but given their nutritional power, I’ll get used to it! I am so excited to use this as a jumping off point to make new flavors!

  9. Elaine Taylor says

    I made this pudding and it was so easy and so delicious, a true treat. I used cashew milk instead. I also made the coconut whipcream! It was a WOW dessert! I love your recipes and your creativity!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We wouldn’t recommend it! Honey or agave would be other options. Regular sugar + more liquid would be better if you don’t have those.

  10. Nancy Evans says

    Made this today and it was so thick like refrigerated peanut butter consistency. Not at all like the photos; I used Almond milk not coconut cream. Maybe 2-2 1/2 cups milk?

  11. Crystal says

    On a whim I decided to buy some chia seeds. Never bought or used them before. I found this recipe after a quick Google search and somehow had every ingredient needed. I used everything in the recipe but cut the maple syrup down, as I used a twix protein powder in lieu of 85% of the cocoa powder, thinking it would be a neat substitution for satiety and as I try to eat a higher protein diet. It worked like a dream, I just mixed it after that 30 mins of sitting and I licked the spoon, D-I-V-I-N-E. Can’t wait to eat a serving of it.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! Thanks so much for the lovely review and for sharing your modifications, Crystal!

  12. Payton says

    Made this recipe to have a nice healthy breakfast option that satisfied my chocolate fix and this absolutely did the trick! I’ve never had chia seeds before so the texture was something to get used to, but the flavor is so good!
    I made with 4 Tbsp maple syrup and whole dairy milk. I added strawberries and bananas on top one day and shredded coconut another and both were delicious :) will be making again!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Amazing! We’re so glad you enjoyed the recipe, Payton. Thank you for sharing! xo

  13. ChrisW says

    Followed recipe to the letter even giving a stir after the first 45 minutes. Flavor was good but the consistency was way off. Some was loose and soupy and the rest was very clumpy.

  14. Bob says

    Extremely easy recipe to follow. Surprisingly tasty. Only used 3TBS maple syrup and it was plenty sweet.

  15. Colleen Güler says

    I made this and added toasted coconuts and pecans for a German chocolate flair! Bananas and macadamia nuts with coconut milk whipped topping would be good I’ll bet!

  16. Katherine says

    Just had this as part of my breakfast. Loved it! I used 4 tbsp of maple syrup and regular (not unsweetened) oat milk, and omitted the cinnamon, but think I will add it next time for a little more kick. Really, really good and great consistency!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Katherine! Thank you for the lovely review and for sharing your modifications! xo

  17. Evan says

    Shopped around a bit and I liked this recipe! Unfortunately for me. 1/2 tsp of cinnamon changes this from chocolate pudding to cinnamon pudding, quite unpleasant taste.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evan, sorry to hear it didn’t turn out as you were hoping. Is it possible your cinnamon is freshly ground or an especially potent one?

    • Lily says

      Made this with honey instead of maple syrup because that’s all I had on hand and it turned out great! Light coconut milk (the kind that comes in a can) really makes it better! I’ve tried both almond milk and light coconut milk and I prefer the texture of the coconut milk better. Don’t make with regular milk, you’ll be disappointed. That wasn’t a recommendation from the creator, so I should’ve stuck to instructions on that one. Hindsight 20/20. Loved this recipe though. I eat with a little almond butter, yogurt, and berries!

      • Laurie says

        Delicious! Made it with vanilla oat milk and 3T of maple syrup. My 15 year old son loved it served for breakfast with raspberries and a sliced banana on top!

  18. Kinga says

    It’s so yummy! Added only 1 tsp of maple syrop as I don’t like when it’s too sweet. Fo serving I’ve used coconut yogurt and pomegranate seeds. Easy and delicious “snacks”

  19. M says

    When preparing this with coconut milk, do you mean the canned version? Also, I made your hemp milk recipe (love it!), would that work?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hemp milk would work perfectly! For the coconut milk, you can use boxed or canned – if you use canned we’d suggest using light.

  20. Lorayne Michaels says

    I love all the suggestions in the comments, thank you all. There’s a huge problem with this recipe however, I can’t stop eating it! It is so yummy, highly recommend it. Thank you for turning me onto this

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Ha, doesn’t sound like a bad problem to have ;) We’re so glad you enjoy it, Lorayne! Thank you for sharing! xo

  21. James says

    I made this dessert with 1 cup of oat milk and 1/2 cup of coconut milk. I heated the mixture in the microwave to warm it up so it was ready faster. Everyone loved it. I made it again with 1/2 a lemon rind, 1 tablespoon of lemon juice (added on the final stir) and no cocoa and it too was delicious. Thank you for turning us on to chia seed puddings.

  22. mommalaa5 says

    Love this recipe for chia pudding! I’ve been trying to get back on track with healthier dessert choices and this is my go to recipe. Thank you!

  23. lindsay rowlands says

    I made this with chia, cocoa and carob powder, coconut milk and coconut cream, date and tahini syrup as sweetener and vanilla bean paste. It tasted pretty good before it went in the fridge so I have no doubts it will be a great breakfast.

    • Madi says

      Tasted pretty nice! Texture is funky if you’re not used to chia seeds but it’s worth trying if you’re trying to figure out healthier breakfast options. I used oat milk instead of almond milk and served with raspberries and toasted coconut. Thanks for the recipe!

      • Allison says

        Wonder if this would work with water mixed with a small amount of evaporated milk (do not have a lot of it right now till I go to the store)

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Hi Allison! We aren’t sure if that would work but it might. Let us know how it goes if you give it a try!

  24. Shannon says

    I just made this and put it in the fridge for the morning!!! I have never used chia seeds before. I’m so excited to try this!!!

  25. Pattie says

    Absolutely delicious! This recipe is very easy to make, plus it’s a “healthy dessert” option. I have made it twice now, once with cinnamon and once not adding it; my personal preference is the latter. I like the idea of topping it with a bit of coconut or Greek yogurt as mentioned in other reviews, so I will be trying those suggestions soon. And the idea of a mocha version? Yes, please!

      • Sara says

        I was craving a snack and didn’t have much on hand so this was perfect for satisfying my sweet tooth! I made it exactly as said and it was great :)

  26. MJ says

    Hi! Thank you for this recipe. I made it with oat milk. Question; do you think I could add uncooked oats to the recipe? If so, any recommendations?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi MJ, that should work! You would probably need to use a slightly larger quantity of oats than you would chia seeds. Let us know if you try it!

  27. Ula says

    I have chronic pain, and find it difficult to eat, but I seem to do just fine with things like ice cream. Since I can’t live on ice cream, and the doctor told me to eat more soluble fiber to offset the side effects of the painkillers, I decided chia seeds might fill the bill. I made this, using manuka honey instead of maple syrup. I serve it with a little Greek yogurt on top, sprinkled with cocoa nubs and oh my gosh! I could eat this for dessert. More to the point, I eat it. Make this!

  28. Mrs Donna Foster says

    I’ve just made this, but I was wondering if I could warm it up and have it like a warm creamy desert, or would warming it make it less nutritional?

  29. Cathy H says

    Delicious, my favourite breakfast with thawed frozen blueberries! I have had a small bag of chia seeds for a while, but now I am buying a bigger bag because I finally figured out a great way to eat them.

  30. Darcy H. says

    I am a newly diagnosed diabetic, controlling diabetes through diet, and can not longer eat sugar and very few carbs. I will be using monk fruit sweetener in this which has a 1:1 ratio for amounts of sugar. Any advice on how much sweetener I should use?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Darcy, we’d suggest starting with 3 tablespoons and then adjusting to taste. Hope that helps!

    • Jennifer R Williams says

      Darcy, if you have the time and inclination in the future, I suggest learning to make this keto and diabetic friendly simple sugar for which I found a recipe: (on Urban Cow Girl)

      I suggest it only since this recipe calls for a liquid sweetener, and although monkfruit sweetener may dissolve in the mixture just fine, I plan to try the simple syrup myself, just in case.

      • Jennifer R Williams says

        I don’t know whether you’re asking me or Darcy, but as I recall, the simple syrup worked okay. I think I still ended up bumping up the sweetness with a few drops of liquid stevia.

  31. David Sacker says

    I substituted Swerve brown sugar (zero-cal) used ¼ cup chia seeds instead of ½ cup and used 2 tbsp of Hershey’s Special Dark Cocoa instead of ¼ cup. Let it sit overnight. Was very good and only 96 calories per serving.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, David! Thank you for the lovely review and for sharing your modifications!

  32. Bjelovuk says

    This is the first time I’ve made chia seed pudding and it turned out great! I used dairy milk instead of almond and 2 tsp honey instead of the normal amount of maple syrup and it turned out normally.

  33. Marty Snyder says

    I’m on Weight Watchers and have been slowly adapting this great recipe so that I can enjoy it regularly with fewer blue smart points. This week I used cool brewed coffee as my liquid and a combination of stevia +generic Splenda to make mocha chia pudding that I have enjoyed with plain 0% Greek yogurt. Since changing to coffee as the liquid, I have not used cinnamon but may try it next.

    • Jacquie says

      Over my kid’s winter break we got in the bad habit of eating ice cream every night! I had lost a bunch of weight from Covid so I needed those extra calories quickly & badly! Now that the holidays are over it’s back to clean eating. I’m SO happy to have found this recipe. It’s completely cures my sweet tooth after dinner (I am a Huge dark chocolate fan) or any part of the day when you need a sweet snack. I did find mine to be too thick for my liking so next time I will add more rice milk. I may be a weirdo but I think sprinkling a little chili flakes on top is perfecto.

  34. P DeJean says

    I’ve made this chocolate chia pudding a couple of times now. I use plain, unsweetened almond milk and only 2 tablespoons of the unsweetened cocoa with 1/4 cup of real maple syrup. It’s definitely enough cocoa and sweet enough for us. I would need to add more sweetness if I added the full amount of cocoa and think it would be too much of both. I am on a low FODMAP diet. This is a great dessert and doesn’t upset my digestive system with a regular serving.
    I throw all of the ingredients into a 1 quart jar and just shake it all up together. No wisk, no bowl!

  35. Lisa Luzzi says

    I use a similar recipe except I use unsweetened chocolate almond milk (adds just that bit much more chocolate flavor!) and I use stevia as a sweetener. But it is easy to make, healthy, and delicious.

  36. Sky says

    I was thinking of blending this, because I wanted a creamier consistency. Could this be blended after chilling in the fridge? Or would the blending need to happen before chilling?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sky, We used to have instructions for blending, but prefer them whole so we removed it. You can check the comments to see what others have done. If you press “ctrl+f” on a PC or “command+f” on a mac, a find bar should pop up that allows you to search for specific words (such as “blend”) in the post and comments. Hope that helps!

  37. Luisa says

    I love the Overnight Chocolate Chia Seed Pudding with simple ingredients. Because of its simplicity I can top it with anything I like. I grounded the chia in a coffee grinder for better digestibility and reduced the sweetener to 1 tsp for whole recipe, however next time I will try adding a little bit more sweetener. The first one I made, I used home made almond milk and the second one I used light coconut milk. Both turned out deliciously good, but my preference is to use home made almond milk. This is an excellent addition to my diet, for breakfast or for snack.

    • Emily says

      This recipe might have actually changed my life. I don’t have a gall bladder, and I have loads of digestive issues because of it. I made this recipe for the first time last week, and it completely fixed my digestion just by having it for breakfast each day! I plan to make this weekly and eat it daily. It’s so easy to do when it’s this delicious. I made it as directed, with 4 tbsp of maple syrup, included cinnamon, and coconut milk. It’s delicious and satisfying as a breakfast. I had it with blueberries, and I’m going to try raspberries next. Thanks for such a delicious solution!

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Wow, that’s incredible, Emily! Thank you so much for sharing your experience! xo

        • Beth says

          I absolutely love this recipe. I had never made chia pudding before but when I saw this recipe I knew it was time to try. It is not too sweet, but satisfies the dessert craving with a decadent dark chocolate taste. My teenage nieces also loved it, and one said it tasted like eating hot cocoa in pudding form!

          I used 1/4 cup maple syrup using the 1/4c. measure used for the dry ingredients (to save cleaning a tbsp measure). I mixed all of the dry ingredients including the chia seeds in a quart container, and then added the wet ingredients and again shook it very well to mix. It came out perfectly with almond milk and also with a mix of almond milk and 1% lactose free milk (when I ran out of almond milk).

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            Yay! Thanks for the lovely review and for sharing your experience, Beth. So glad you both enjoyed!

      • Schelle says

        I just read your comment about the gallbladder and I had the exact same thing happen to me! I’ve been dealing with digestive problems for years due to gallbladder removal and after adding cheer to my breakfast routine they are completely gone! Who knew?!?! I also make overnight oats with a few teaspoons of Chia seeds and it works really well. Just an idea for you. Seeing your post corroborated what I was thinking! Yay for us!

    • Susanne Strimling says

      Cream Fresh for a rich topping with berries, the pudding is not to sweet with 3 1/2 tbs of maple syrup.

  38. Laurel says

    I love this chocolate pudding. It is so simple and one bowl! I used 4 tbsp of maple syrup, left out the cinnamon and subbed oat milk for the almond milk. I stirred it once after 45 minutes but will stir sooner next time. Will definitely make this again.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it, Laurel! Thank you for the lovely review and for sharing your modifications! xo

  39. Krissy says

    Made the recipe as written (4 Tbs maple syrup) and it was so tasty. This was my first time ever trying chia seed pudding and wasn’t sure what to expect, it’s definitely pudding-like with a satisfying little crunch. I served the pudding with fresh raspberries and can’t wait to have more!

      • Jennifer Maple says

        Made this but took it a step further and whipped/blended it for better texture so that it was more like pudding and less like little globs.

        Thanks!

        • Brenda says

          Love this recipe – ratios and quantities were great. Also appreciate the first step of instructions and advising to slowly add the almond milk after.
          Next time I will definitely blend in my Nutra Bullet to break down the chia seeds and make a thicker mousse style. Definitely making this my “go to” recipe 🤩👍🏻

  40. Risa says

    I make this often, with lower end amount of maple syrup and usually, almond milk. When feeling indulgent, coconut milk for the ice-cream like texture. I do this now in true minimalist fashion, just with one large measuring jug, a fork for whisking, and a teaspoon for the small measurements. I start with all the dry ingredients and whisk to take care of the cocoa clumps, then all the liquid and whisk again in the same big jug, then cover with a wax paper to store overnight in the fridge. We usually have this with natural yogurt, fruits, nuts, and for breakfast, some granola. Easy & delicious!

  41. Laura says

    Delicious! I subbed the maple syrup with 4 dates. I just added the dates the next morning with some extra almond milk to the blender. I’m not a fan of the chia texture so blending makes it more like pudding. Great, easy treat!

    • JMamba7 says

      I have made plenty of your recipes and have many more book marked. Loving them as is, or with slight modifications based off of user suggestions. I am late to the chia pudding game and recently found a couple of other chia pudding recipes and liked them, but sought out yours since your site is a fave.
      Unfortunately this didn’t do it for me. I used cashew milk and everything else as written but I found the recipe over complicated (compared to others) for less taste/ satisfaction. Also, a little chia goes a long way and these things can be expensive so idk.
      I’ll continue to support and try out recipes though! Thanks for a great site

    • Veggie Lover says

      Hated it !!! I so wanted to love this recipe. Made it according to instructions and just hated it. Everything from the flavor to the texture was not appealing. Ended up flushing it down the drain.

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Oh no! We’re so sorry to hear you didn’t enjoy it. Do you typically enjoy the texture of chia seeds? Not everyone does. As for the taste, is it possible there wasn’t enough sweetener?

      • Louise says

        Super tasty, I make this recipe into two servings and have it with defrosted berries, and a sprinkle of granola for breakfast, super tasty and very filling. Highly recommend.
        I used two tablespoons of maple and a teaspoon of Stevia, only modification I made.

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          Thanks so much for the lovely review and sharing your modifications, Louise. We are so glad you 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

  42. Eyfalabrie says

    It’s so easy and delicious! High fibre and good intake pre-workout or after. But I’ve to substituted to honey (2 tbsp) bcoz I ran out of maple syrup🥺 thanks and this is not the 1st time I made, since I found your recipe a while ago. Keep it in my pocket💃🏻

    • Karen says

      I’ve made this & other variations of chocolate chia pudding using almond milk and stirring in a tsp of espresso powder. Sometimes subbing the maple syrup with 2T agave. It’s a little like tapioca pudding in consistency. I like it!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Mona, we’re so sorry to hear that was your experience. We wonder if maybe the chia seeds were old? That can cause them to not soak up moisture. Did you make sure to stir again after 30-45 minutes in the fridge?

  43. Rachel says

    I used vanilla soy milk in place of the almond milk and it turned out delicious. The chocolate pudding also taste wonderful with walnuts mixed in.

  44. Lynn says

    When I make plain chia pudding I use the pre-sweetened Blue Diamond vanilla almond milk, so I tried that here without adding any sweetener or vanilla and upping the amount to 2 cups. I used Hershey’s unsweetened special dark powder I had on hand for making pumpernickel, and it was absolutely delicious!

  45. Amanda says

    I love love love this recipe. Thank you for sharing. I have modified a bit by using Grace Coconut Milk Powder and water instead of the almond milk and I also add Hemp Hearts for the kick of protein and Omega 3 and 6. It is a great backcountry breakfast when I am backpacking; I just omit the vanilla, mix all the dry ingredients together and package. I then add cold water and the syrup in the evening on at camp and let sit in my bear locker. All cool and ready in the morning. 🙂

  46. Mary White says

    Made this chia seed pudding and put shredded coconut and raspberries as toppings. It’s so quick and easy to make and a big hit in my household. Sharing this recipe with all my family and friends!

  47. Lisa says

    Finally I’ve found a chia pudding recipe my kid likes!! Topped with frozen mixed berries for a quick brekky or dessert. Yum

  48. DS says

    I followed the recipe exactly and it came out very dry – I had a thick brick of chalky chia seeds. I will try again and add more milk and perhaps cut back on the chia seeds and cocoa powder.

  49. Kelly says

    I bought a bag of Chia seeds at Costco. A lot more than I needed for my protein/ energy bites I have been making. Searched the web and found this recipe. Made with the ingredients on hand being Hershey’s coco & 2% milk and 4T of maple syrup. I really enjoyed it and will make this again. Thank you for the recipe! :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed it, Kelly! Definitely a great way to use up chia seeds =) Thanks for sharing!

  50. Ginny says

    With my kids at home learning virtually, I make this before bed, and they wake up to mason jars filled with chocolate chia pudding, granola, bananas and strawberries. Much to my delight, they love it! And it’s a nice, healthy way to start their school day.

  51. Logan says

    This recipe’s so tremendous because I can enjoy it at anytime. I made these puddings for my family dinners and sometimes for my colleagues at sneak time. I don’t use almond milk, but I combine unsweetened milk and almonds. Also, I replace honey for maple syrup. My puddings are still amazing. Everyone can try something new in the ingredients.

  52. Sylvia says

    This is a deliciously filling and nutritious treat!
    I made two versions, the first one I’ll give 5 stars because it had just the right amount of sweetness. I topped it off with berries and sliced almonds for an absolutely splendid dessert.
    Version #1:
    Omitted cinnamon, added 3 Tbs maple syrup, used 1 cup 2% dairy milk + 1/2 cup unsweetened vanilla almond milk. Came out perfectly.

    Version #2- 4 stars:
    Omitted maple syrup, added cinnamon, and used only oat milk (thinking oat milk is already sweet on its own).
    This version wasn’t sweet enough and the chocolate seemed to overpower all of the other flavors. I didn’t taste any of the cinnamon. Next time I would add maple syrup or honey and a little more cinnamon.

    It is very important to follow the recipe and mix the pudding about an hour after it has sat in the fridge. Otherwise, you will end up with a chia seed blob on top of a liquid soup. Also crucial to use high quality ingredients, preferably organic (esp for the milk). No Hershey’s or Baker’s chocolate powder or it will taste like the crap that those are.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoy it! Thanks so much for sharing your modifications and tips, Sylvia! xo

  53. Alexa says

    I made this recipe last night and stirred the mixture quite rigorously. However, when I checked the bowl this morning the chia seeds had clumped together and formed several large, firm clumps. Is there any way to salvage this? Also do you have any idea what I did wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexa, a couple ideas here: it might just need one more stir. Otherwise, we’d guess the chia seeds were old.

  54. Paula says

    Made this yesterday but I only had 1% milk, where I usually use vanilla almond milk. It was delicious I just finished it off this morning. I’m a chocoholic so every time I have a craving I go to the fridge take a few teaspoons and it hits the spot. I just made another batch and going to try a vanilla one too. Great recipe so easy and delicious.

  55. srishti says

    The recipe turned out well, I used it further in a chocolate chia seed pudding.
    Substitutions:
    -Leftover Ground rolled oats for the shortfall of whole roleld oats.
    -Forgot to add vanilla essence but it turned out fine without it.
    -For the straining, I used a fine seive first then some cheese cloth. Texture came out perfect.

    • Jen says

      Hello
      I’m looking for a chocolate chia seed pudding recipe that you could make with either dates or honey. Did your older recipe have those ingredients? If so, please share it with me.

      Thanks

      • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

        Hi Jen, we don’t have an older recipe with dates or honey. But honey should work here as a 1:1 sub! Or you could blend almond milk and dates and then proceed with the recipe.

  56. Kelly says

    This is absolutely decadent! Out of the blue I was craving some chia seed pudding so off to google I went. That’s when I discovered your website, I’m so excited! This is the perfect consistency and oh so chocolate-y. The only thing I did differently is I used moola banana milk. This morning I topped it with sliced bananas and some sunflower butter, YUM! Chocolate, bananas and nut/seed butters together is one of my absolute favorite things. Tonight I’m making your collard green wrap with green curry tahini sauce, I can NOT wait!
    Looking forward to many many more recipes.

  57. Natalie says

    I made this and it is so good! Couldn’t find any maple syrup in the shops where I live so I substituted it for golden syrup and it turned out amazing! I served mine in a bowl with some extra golden syrup drizzled on top with an pinch extra pinch of salt and it tastes like chocolate salted caramel pudding. Delicious and so easy to make – this will become a staple now for sure.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Natalie. 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

  58. Lauren says

    This is by far my family’s favourite chia seed pudding! I make it with whatever alternative milk I have on hand, most recently macadamia nut) and it turns out perfectly every time. Great as a snack or as dessert with fresh fruit and coconut whipped cream added.

  59. gabriella says

    I made this with coconut milk (unsweetened) and only 3 tbs of maple syrup and it was delicious! Even kids loves it! Next time I will try with halzenuts unsweetened milk!

  60. Johanna Nordhorn says

    Yumm yumm yumm!!!! Turned out perfectly. I made it in a big mason jar and it looks so pretty. Topped with pecans and sea salt for breakfast. Thank you!!!

  61. Ashley says

    Yummmm I can’t wait to try this!!!!! Can I substitute syrup for stevia drops? Love the glass yogurt jars. Where can I find them? Thanks!

  62. Ava says

    This. Is. Delicious!! I definitely recommend this recipe. I used coconut milk instead of almond milk and it turned out really creamy. Going to make this again and again!

  63. Laura says

    I’ve made this a bunch of times and really like it. I used oat milk and it turned out great. I will say I do sometimes get clumps of seeds even though I stir pretty vigorously, but I still find it delish!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Laura. We are so glad you 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

  64. Rebecca says

    Tried this recipe yesterday and it is AMAZING!! One of my guilty pleasures is those boxed pudding mixes that feel like death after you eat them but I now have a MUCH healthier version to indulge in! Definitely saving & sharing this recipe! I even made it using honey instead of syrup and it tasted great!

  65. Alexa says

    I made this recipe only using 3 tablespoons of maple syrup because I did not want the pudding to be overwhelmed by the maple flavor.

    I let it sit overnight and had it the next day. Personally I did not find it sweet enough so I added a tablespoon of white sugar and a helping of semi sweet chocolate chips to give it some texture and added sweetness.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Alexa, we’d definitely recommend the extra tablespoon of maple syrup. Make sure to use pure maple syrup so it doesn’t have a fake maple flavor!