Overnight Chocolate Chia Seed Pudding

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!

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!

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!

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.

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.

Adding 5 star rating, since I didn’t notice that option when I left a comment…

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.

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!

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!

I made this today and added nut butter. Perfect brekky indeed!

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?

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.

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!

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.

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

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!

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!

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.

DELICIOUS! I left out the cinnamon, this is amazing.

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”

I’ve made this recipe probably ten times now and I still love it! Great for week day breakfasts

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

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.

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!

This was super thick and gross, way too much chia seeds… :(

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.

Almond milk has no protein why not just use water?

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!!!

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!

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!

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.

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.

This is SO GOOD!!!
I top mine with peanut butter & banana. It’s to die for. Make ASAP

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.

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!

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.

Love this! I try not to eat sweets but love this for a nice treat!

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.

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.

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!

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!

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!

Loved it! I topped my serving with sliced bananas and toasted coconut flakes.

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💃🏻

Sooooooo good! A breakfast revelation! Fast, healthy and easy!

Fast, easy, Gluten Free, Vegan, and DELICIOUS!

Super delicious!! Simple to make and tastes great! Thank you for your recipe!!

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.

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!

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. 🙂

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!

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

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.

Perfection. I used half full fat coconut milk and half unsweetened almond milk. <3

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! :)

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.

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.

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.

Love it! Satisfied my desire for a sweet treat without being too sweet. Thank you for sharing the recipe!

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.

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.

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.

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.

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.

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!

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!!!

Love this recipe! Easy, healthy and scrumptious!!!

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!

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!

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!

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.