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 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.

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

I hope you LOVE this pudding. It’s:

Seriously pudding-like
Naturally sweetened
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.

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
Small jars of Chocolate Chia Seed Pudding topped with pomegranate, banana, and granola
4.63 from 488 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



  • 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.



*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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My Rating:

  1. Suzuki says

    This has become a much-craved breakfast standard, even though it was not a favourite at first, thanks to a few modifications:
    ***added one heaping tablespoon of almond butter to each serving – yum!
    ***added two servings of fruit (frozen raspberries, banana) – extra yum!
    ***added MB’s own chocolate sea salt granola as an over-the-topper!!!
    (One recipe makes a week’s worth/5 servings for me.)
    Altogether, this makes for a very satiating, healthy, and delicious meal!
    Thanks MB!

  2. Caitlin says

    I absolutely love this recipe! I’ve made it a few times already. It does become very thick- I don’t care too much since it’s delicious- so I may add a little more milk next time.

  3. Lawrie Molle says

    I have used this recipe quite a few different times. There are many ways that you can do it but this is an excellent above average recipe that anybody can follow and have great success. I like to add honey and leave out the maple syrup from time to time. But one thing I always do is add just a touch more of my almond milk. Everybody likes the textures different and I like it smoother. Delicious recipe!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  4. Isla Shaw says

    This was so good! I made it last night at midnight when my parents were sleeping…. Noise-proof certified!!

  5. Tami says

    I made this. I used 13.5 oz of coconut milk, more than the recipe calls for. It sat in the fridge for 7 hours. The seeds were still crunchy and the mixture was very thick! I had to add milk to my serving to eat it. I was surprised because I used more than the recommended amount of milk. It tasted chocolatey, which hit the spot!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Sorry it didn’t turn out right. Is it possible your chia seeds are old? It sounds like they aren’t absorbing the liquid for some reason. Also, we wonder if you were using full-fat or light coconut milk? Full-fat would be a lot thicker than almond milk.

  6. Nicole says

    I make this recipe all the time and am obsessed with it! Something I changed up that has made a huge difference is using dutched cocoa powder. I learned from Americas Test Kitchen that it had a less bitter flavor than regular cocoa powder in recipes that don’t involve baking. The only kind I can find at the store is Hershey’s dark chocolate cocoa, so that’s what I used it is heavenly. Highly recommend.

  7. Lauren says

    This was delicious! The only modification I made was that I only used 2 Tbsp of maple syrup. I stirred it about 45 minutes after putting it in the fridge and ate it the next day. Turned out great!

  8. Kekkie says

    We love this recipe! Ran out of maple syrup so used brown sugar. Sometimes we add love crunch granola to mixture. Always let sit overnight and top with peanut butter, fresh fruit and a dollop of Tru Whip in morning. 😋
    Makes breakfast fun! Thanks for the recipe!!

  9. LD says

    I added a half cup more milk because I found it to be too thick once it had set,
    I added 3 extra tablespoons maple syrup,
    and found that it needed to be mixed in the food processor the next day,
    despite shaking it several times as it set.
    (Chia clumped in thick globs on bottom of glass;
    I think this could be avoided if you greased the mason jar with
    a little coconut oil first.)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Bummer! Sorry it gave you trouble. This is a thicker chia pudding. It sounds like it might have needed an extra stir after ~30 minutes to prevent it from clumping at the bottom of the glass.

  10. CTM says

    This was great- just as the recipe stands. Love the cinnamon addition. I eat your matcha chia pudding for breakfast and this was a yummy dessert.

    Love them both- YUM!

  11. Elizabeth says

    A winner! I omitted the cocoa powder, used raw honey instead of syrup, and light coconut milk instead of almond milk. Flavor and texture are wonderful! Keeping this in our regular healthy snack rotation. Thank you for sharing!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Marie, it would have a different flavor and be slightly thicker, but otherwise would be okay if you’re used to the flavor of stevia. You could thin it with more almond milk, if desired!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry you didn’t enjoy it, Lauren. Chia pudding does have a mucilaginous texture, so it isn’t everyone’s favorite.

  12. CQ says

    I made the recipe for two and it was too thick. I’m new to making chia seed pudding, but the ready-made ones I’ve bought were much less solid. I’m sure I’ll try it again but increase the milk.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry this one didn’t turn out as expected! You can also add a little more milk after it sets until it reaches your desired consistency! Hope this helps!

      • CQ says

        Thanks for the respsonse. We ate one and then with the second, I put it in my NutriBullet with some plant based-creamer, half a frozen banana, and 3 drops stevia. It was pretty good after that, but what I discovered is that the chia seeds were also pulverized. This was a good thing because those little seeds find hiding places in my gums. I think I’ll experiment with ground chia seeds.

    • Kat Forest says

      The other option is to reduce the amount of chia seeds to two tablespoons
      I did another recipe using that amount and it works well
      I am sorry I did not think a 1/4 cup was too much and it is LOL
      I also winged it in
      I had no almond milk so I used carbonated water and silken tofu.
      the basic recipe is helpful as to steps, just reduce the amount of chia seeds
      The other caveat is one needs to be drinking a LOT of water on a day one is eating chia seeds (like baked goods or tortillas chips or pudding )or things because of their expansive nature, as they can cause issues.
      Something one may not think about or know.
      So in the end I think it is too huge an amount of seeds, for that reason alone it is getting a low rating from me even though I learned more from how the recipe was written.I really think it needs to be adjusted and rewritten

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evan, is there another dairy-free milk you do well with? Such as rice, oat, or hemp? Most other milks should work as long as you’re using one you find tasty!

  13. Natasha says

    This is soooo good. I made it with coconut milk, and it went super thick. To serve, I stirred through some extra milk and cut up strawberries. My kids love it too!

  14. Jennifer says

    So easy and delicious! I omitted the cinnamon and used planet oat dark chocolate oat milk for more protein. Are it with fresh raspberries, and then with bananas and granola for breakfast. With a little whipped cream for dessert!

  15. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Amber, we haven’t tested it that way, but we think it would work! Let us know if you try it!

  16. 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.

  17. 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!

  18. 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.

  19. 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.

  20. 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).

  21. 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!!

  22. 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.

  23. 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!

  24. 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

      • 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?

          • Chajuana Mayes says

            This was sooo good. I am a chocolate head. And one thing about my health and wellness journey is, I decided back in 2014 that my best case scenario would be to live this lifestyle learn how to eat healthier (first) for the rest of my life, but also still be able to enjoy the foods I love–and chocolate was at the top of the list. I love thos recipe so much. Thank you for sharing!

          • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

            We’re so glad you enjoy the recipe, Chajuana! Chocolate is top of our list too :) Thank you for the lovely review! xo

  25. 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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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!

  26. 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!

  27. 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”.

  28. Lucy says

    Very easy but a little too bitter for my liking! Will make again but with less cocoa. Thanks for the recipe :)

  29. 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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      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

  30. 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?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Mango sounds delicious! We will definitely add it to our list! Thanks so much for the lovely review, Wendy.

  31. Amy says

    I love the flavour, definitely needs more milk. I made it exact and the consistency was extremely thick and gluey.

  32. 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.