Overnight Chocolate Chia Seed Pudding

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.

Hi. Re: Chocolate Chia Seed pudding
I used Greek yogurt in place of the almond milk. I also increased the cinnamon to 1 tsp and threw in a dash of cayenne pepper and blended everything in my nutribullet. I’m enjoying it! 🤗

Look great! I did it so tasty. Thanks for your sharing!

I’ll be honest, it didn’t really taste that good. I added a bit more maple syrup this morning and I even just plain out added sugar, but even so, it barely sweetened it up. I guess if you really want to make this, ignoring the taste and only for the health benefits, then you could, but overall, I did not enjoy this.

I added a banana. It came out great .

Made this with the exact ingredients. The exception was I ground the chia seeds before adding and that allowed the pudding to thicken easier. Served with sliced bananas.
Very tasty, will try next time with vanilla sugar, cut the honey and serve with fresh raspberries.

Amazing recipe! This was my first time eating chia seeds and I was not disappointed :) I used whole milk and made it once with maple syrup and once with honey. Both are great, although when I did it with honey I used 4 tbsp which made the honey taste a little too strong for me. Make sure to follow the step where you stir it after 45 minutes in the fridge, it makes the texture perfect!

I love this pudding, it’s easy and quick to make plus it’s delicious and nutritious. A win in my book.!

For the record, my mom didn’t like the taste, but I don’t think she could even get an accurate judgment because only the top of the mixture became pudding-like overnight in the fridge. Everything under that layer stayed liquid. I followed the recipe exactly. I don’t know if there’s a specific container you’re supposed to refrigerate it in so it all becomes pudding, but if so that wasn’t specified. I’m trying to cool it again in a flatter container, but I don’t know if it’ll work. I don’t know, I was just looking forward to waking up to nice healthy pudding.

Awesome recipe! I’d never tried chia seed pudding and wanted to try it as a side for my breakfast. It was so good! Ate it with a banana and it was delicious and filling.

I have made this so many times! I have made it with Coconut Milk, Yoghurt Milk and now make it with Oat Milk. I have used Maple Syrup and used Date Syrup. I use Cocao powder and omit the salt. I just put everything in a blender and blend. It always works out well. I have gifted it to friends who also now make it. So simple and so delicious.
Thank you for this recipe.

This is delicious!!! I used regular 2% milk since its all I had in the house and that worked just fine! I added some frozen raspberries to the top and it is delicious!! I love the bit of sweetness the maple syrup gives to this. Making this again for sure!

I used 1 can of coconut milk and 8 dates to sweeten it I stead of maple syrup. It was incredibly good!!! So creamy and chocolaty, will definitely make this again.

This was my first attempt, I can be pretty picky. But this was so freaking good. I was dumb struck. No modifications. Prefect just the way it is.

This was great! Super simple. I was shocked at how filling it was. I used unsweetened vanilla oat milk, and will do 5 tbs maple syrup next time as the 4 I put in didn’t quite hit my sweet tooth enough but it was yummy topped with sliced banana and strawberries, slivered almonds, shredded coconut, and a drizzle of maple syrup.

This recipe is SO GOOD!!! It’s now my go-to breakfast and it tastes like dessert, I would highly recommend!! :)

I made this and it was a huge hit. Paired it with Raspberries and shredded coconut.

We made it just like the recipe was written and we really enjoyed it! Even my kids did. Loved the lemon zest, gave it a real freshness on a heavier dishes.

Made with dark cocoa powder and topped with defrosted berries. Delicious!

Excellent!

I’m very picky with recipes and have eaten underwhelming chia puddings in the past. This was not one of them. The ratios were perfect. It was sweet but not too sweet. The recommended portion was perfect for breakfast, with a fruit on the side and a cup of tea. I made it as is (without the cinnamon because i’m not a fan of chocolate-cinnamon combo) and it came out perfectly. i was surprised how much I enjoyed it !

First time trying out this recipe. Simple, easy, and quick to prepare. Everyone in the household LOVED it. Topped off with fresh raspberries and toasted slivered almonds. I do not doubt that will become a staple in our household moving forward. Cheers!!

I’ve made this pudding 4 or 5 times now. It is currently a must have staple in the fridge. Sooooooo incredible. It really meets my chocolate cravings without being overly sweet. Thank you for sharing!

First time trying a chia seed pudding ever, and it did not dissapoint! i cut ingredients in half just for the first time, but will be making it in full soon. Only modification was using vanilla oat milk, and it worked fine! I ate with strawberries and slivered almonds- personally, texture is important for me, and the gooey texture of the pudding needs to be balanced with something crunchy like almonds. Super tasty, guilt free breakfast/snack/treat that leaves you feeling full and satisfied!

I made this recipe and it is so good! Both my husband and I absolutely loved it. I cut the recipe in half because I didn’t want to waste any ingredients if I didn’t like it. I used unsweetened plain WestSoy brand Soy Milk because; one, I don’t have issues with soy products; two, it only has two ingredients in it; and three, it has more protein than all the other plant milks. My other change was Agave; because, that is what I had in my pantry. I used 3 Tablespoons for the half recipe. Next time I will use the Maple Syrup! This recipe has the perfect amount of each ingredient to enjoy an amazing plant based choc. pudding! Now I need to buy more chia seeds to make a huge batch. Thank you Minimalist Baker! I love your recipe…I am a new follower! Bon appetite!

I made this recipe and it is so good! Both my husband and I absolutely loved it. I cut the recipe in half because I didn’t want to waste any ingredients if I didn’t like it. I used unsweetened plain WestSoy brand Soy Milk because; one, I don’t have issues with soy products; two, it only has two ingredients in it; and three, it has more protein than all the other plant milks. My other change was Agave; because, that is what I had in my pantry. I used 3 Tablespoons for the half recipe. Next time I will use the Maple Syrup! This recipe has the perfect amount of each ingredient to enjoy an amazing plant based choc. pudding! Now I need to buy more chia seeds to make a huge batch. Thank you Minimalist Baker! I love your recipe…I am a new follower! Bon appetite!

I made this recipe and it is so good! Both my husband and I absolutely loved it. I cut the recipe in half because I didn’t want to waste any ingredients if I didn’t like it. I used unsweetened plain WestSoy brand Soy Milk because; one, I don’t have issues with soy products; two, it only has two ingredients in it; and three, it has more protein than all the other plant milks. My other change was Agave; because, that is what I had in my pantry. I used 3 Tablespoons for the half recipe. Next time I will use the Maple Syrup! This recipe has the perfect amount of each ingredient to enjoy an amazing plant based choc. pudding! Now I need to buy more chia seeds to make a huge batch. Thank you Minimalist Baker! I love your recipe…I am a new follower! Bon appetite!

Wonderful, healthy breakfast! I don’t bother making a paste first and just blend everything except the chia seeds together in the blender. Definitely shake several times in the first hour after adding the chia seeds, or you’ll get dry clumps.

I followed Cat’s suggestion and used our coffee grinder to grind the chia seeds to a flour. I didn’t even clean the grinder beforehand as I think a mocha flavoured pudding would be nice. I added 3 tbsp of maple syrup and then some artificial sweetener to get it to the sweetness I wanted. The pudding set up really fast; even before I put it in the fridge.

Lovely easy recipe. I sweetened it with a mix of stevia powder and Zero calorie maple syrup
and threw in some raw cacao nibs.
Seriously good

What a disappointment. The chia all stayed at the top of the bowl forming a 1/2 crust with liquid underneath. Epic fail!

I am not a fan of chia seed pudding with whole chia seeds (it’s a texture thing) so I put all the ingredients in the big cup for my Nutribullet, blended it as smooth as I could get it, poured it into 4 oz jelly jars, put the lids on and put in the fridge overnight. The flavor profile is amazing! Best chocolate chia seed pudding I’ve found! Smooth, thick, creamy and delish.

Used unsweetened cocoa powder, 1 tbsp organic agave, pinch of salt, a can of light coconut milk, suggested amount of chia seeds, reached for my vanilla and accidentally put in peppermint extract. Best accident ever – tastes like a thin mint! Future recipe idea for you right there ;)
-HP

My go to recipe when I’m having a sweet tooth. So yummy

Absolutely delicious! I used 1 tablespoon of honey and Silk Vanilla soy milk (8 grams of sugar per cup, so slightly sweetened). It was amazing. Very creamy and sweet. Next time I don’t think I’ll add any honey because the milk made it sweet enough.

I’ve made this a few times in the last two weeks! My 4 year old and I have really enjoyed it! I don’t add any cinnamon because I want it more like chocolate pudding and I only use 2-3 tbsp of maple syrup and it turns out perfect for us. Thank you for a great recipe!!

I made this recipe with the chocolate almond breeze almond milk, to make it double chocolate!! It is insanely good!

Oh my!! What a miracle this simple recipe has been while under quarantine restrictions during the Corona Virus!! I have very few ingredients available and an immune-compromised husband on a very strict diet (severe food allergies). I had a full bag of organic chia, cacao, and organic maple cream, but no alternative “milks” available (our stores are empty). This recipe worked perfectly with using only water as a liquid! I added some vanilla plant protein powder for added nutrition. The pudding turned out thick, rich and delicious!! Thank you for this recipe that brought many smiles to our family this morning! A keeper.

Tweaked it a little to make it more keto. Used stevia instead of maple and added Smooth, unsweetened peanut butter Instead of the cinnamon. Also used coconut milk as recommended. It was delicious! So creamy and luxurious. Loved it!

If you want to make your pudding smoother, try using ground chia seeding and sifting them. It takes a while, but it is worth the wait.

I would not change a thing! I am so addicted. I always do the second whisk but I’m not sure how it is without it. Top with a drizzle of PB.

Delicious! I followed directions exactly (how unlike me :) ) and started with 3 Tbl maple syrup. I ended up adding one more and it’s delicious! Can’t wait to try it in the morning after it sets up tonight. I’ve never liked chia really but I had a bag I wanted to use up. I’d make this again! Maybe with a pinch of cayenne? Like Mexican hot chocolate!

Not being brought up with real maple syrup, I used soft brown sugar instead, and added some coconut milk, and topped with banana and bluberries. Ab fab!

Hands down the best chia-anything I have ever had!
I am (or perhaps I now need to say WAS) not a big fan of chia until I tried this. There is nothing but good to say about this recipe. From the smooth texture, to the taste and the ease of preparing this delicious dessert? breakfast? all-day-snack? more like it – all of the above.
Thank you so much for posting!

I made this yesterday. I didn’t have maple syrup so I substituted one tablespoon honey. It set up perfectly and is really good. It needs more sweetener so I will add a little more honey. I topped with blueberries and a little whip cream. A great change from the usual breakfast/dessert rotation.

I substituted erythritol for the maple syrup and the recipe came out fine. Only issue was that I poured the mixture into pudding cups before refrigerating and two ended up being watery and the others were dense (but good). I also tried adding some cut up cooked apple to a serving and that broke up the “crunch, crunch, crunch.” I noticed the crunchiness was somewhat reduced by morning. Would make again. It’s a delicious way to add fiber to one’s diet.

Delicious! I enjoyed it for breakfast and topped it with toasted sliced almonds and raspberries. My coconut milk did not whip even though I put can in the fridge and followed the directions. No matter, I just drizzled the coconut cream on top and it was tasty. It did get firmer while in the fridge as described. FYI, noticed that your website is slow to load (on my phone anyway even though connected to fast WiFi). I’m wondering if it’s because of the ads. Just thought you should know. Thanks.

I’ll use more milk or less chia next time—I thought it felt a bit dry. Otherwise, fantastic! I used white chia seeds. Uncertain if they’re actually preferable to black.

This is a fun recipe. I substituted an almond cashew milk blend and used mint extract instead of vanilla. I also stirred it after 30 minutes as the seeds had clumped together. It has the texture of a tapioca pudding right now. I will blend it again in the morning to see if it gets more consistent but I am actually okay with the texture. This will be a recipe that I keep close by as I transition to healthier eating this year. Thank you!

Tried it and loved it. I used all coconut milk and it was like a very firm mousse, so next time I will use almond milk. Regardless, it was just delicious. Thank you.

Oh my goodness- thank you!!! I have been looking for a low-carb-ish dessert to make for my mom and we are both in love. I did not have light coconut milk, so I naughtily used full fat coconut milk. It was thick when it set up- but we didn’t mind! I have tried several fancy cocoa powders but none work as well for me as good ol’ Hershey’s. I used 5tbsp of maple syrup. Between the 2 of us we ate it all in about 4 days. I felt bad for not sharing it with more people because sharing is good and I want others to experience the magic. So I will just have to make it again and invite some friends to partake.

This recipe was as delicious as promised. I used 2 parts almond milk and 1 part coconut milk for a creamy outcome. I also sweeten using both honey and agave syrup. I disagree that this recipe is bitter or watery. After following directions and chilling overnight it turned out with a pudding consistency and was far from bitter. This is my favorite new breakfast meal and occasional dessert! Thanks for posting it!

Thank you for this delicious recipe. I just finished my first week of plant based eating. I am thrilled there are options to satisfy my sweet tooth. This was so good. No modifications needed. It was perfect!

Perennial fan of chia pudding made with cow’s milk, some sort of sweetener and perhaps a little fruit added experimentally so I prepared this exactly as described in the recipe with coconut milk to make it creamier and the full 5 tbsp maple syrup.

The result reminds me of a quote attributed to Issac Newton by Brewster in “Memoirs of Newton (1855)”; namely, “…I seem to have been only like a boy playing on the seashore, and diverting myself in now and then finding a smoother pebble or a prettier shell than ordinary, whilst the great ocean of truth lay all undiscovered before me.”

Great recipe, opened my eyes to the possibilities but not sure how to follow chocolate and cinnamon.

Maybe blending it to experiment with texture.

Many thanks.

I made this and because I did not have light coconut milk are used for fat coconut milk. It was the freaking bomb!!!! The cinnamon was a must. I will definitely make this again. It’s a celebrate worthy dessert!!

Great, simple recipe. I’m not a fan of the bead-like texture of other chia puddings, so I use the Ninja to powder all the dry ingredients together first before blending with wet ingredients – took care of the texture perfectly. Now I have truly smooth, creamy pudding I can eat immediately. I had to restrain myself and put it in the fridge.

Wow this is incredible! I made with canned light coconut milk and puréed in my vitamix. I am addicted, so delicious and creamy. I worried that it might turn into a jello type consistency after sitting in the fridge, but no, it stayed the perfect texture! I love all your recipes:)

This is the first time I’ve made chia pudding that I don’t hate. I used a high quality, locally made cocoa powder, full cream coconut milk and honey. I kept it in the fridge for 24 hours and it set beautifully. I ate it with some raspberries. Delicious! The texture – look I’m not a big fan of the texture but I found it more bearable in this case as it set properly and taste is so good. Once my Nutribullet is fixed, I will definitely blend the mixture once set and maybe I’ll enjoy the texture as well.

I tried this out and I love it! I don’t add the cinnamon because it’s not my fav flavor, but the chocolate to chia ratio is perfect. Two enthusiastic thumbs up!

First time making anything like this and I love it! I accidentally put a half tablespoon instead of half teaspoon of cinnamon so it’s a bit overpowering (I’ll add the proper amount next time) but other than that I love it! The flavor isn’t too sweet but it’s also not bitter at all. The texture is perfect too. I’m usually one of those people who can’t get past weird textures but I really enjoy it. I made sure I gave it another stir after 30 mins in the fridge and I think that really helped it. Will make it again!

Really good. Used unsweetened coconut milk, and 3TBSP of Maple Syrup with the cinnamon. The ‘extra stir’ at 45 min. really makes it smooth and creamy.

I’ve used this recipe a couple times now and love it! Yesterday I subbed coffee for 1/2 cup of the almond milk and it was magical ❤️

This dessert is perfect. I’m trying a stop dairy and sugar. This recipe will make that much easier to do. I topped it with a few organic cherries( frozen and thawed). Yummy!

I used the lesser amount of maple syrup, only 1/8 t cinnamon, and cow’s milk. I found the finished pudding to be too thick and gelatinous, but still tasty.

I make this regularly and everyone enjoys it hugely. So quick and easy

Made this and it is delectable! I stirred after the pudding sat for 30 minutes in the fridge, then went to bed. I poured it into my nutribullet and puréed for 30 seconds. I topped it with thinly sliced banana and some whipped cream. My 6 year old devoured it!! I used vanilla almond milk.

Light coconut milk for creamy texture ALL THE WAY! Turns out delicious every time. And it’s been a great healthy breakfast alternative.. I love topping mine off with some fresh berries to start off my mornings ;)

O.M.G. This came out sooooo delicious! I’ve made other chia seed puddings before and they never quite came out right. I used all 5 tbsp of maple syrup, kept the cinnamon, and used cashew milk instead of almond milk for a richer creamier texture. I let it set for a whole 24 hrs. This has just the right amount of sweetness and chocolate without being overpowering. I added fresh raspberries, cacao nibs, and Redi Whip as my topping and it’s sooo delicious! Thank you thank you thank you for helping me make eating healthy taste so good!

Made this for the first time last night and enjoying it after my lunch now. This was my first foray into the chia world so I was quite skeptical. I topped it with a bit of whipped cream. Delicious! I like the texture from the seeds, reminds me of steel cut oats. I used honey, skipped the cinnamon, doubled the vanilla, and used unsweetened Almond Breeze Almond and Coconut combination milk. This will be a regular in my not so bad for me dessert lineup. Thanks for the recipe!

This is by far one of my favorite desserts to make. Fast, easy, and most importantly, DELICIOUS! I’ve blended the mixture in my Nutribullet and get a really nice, smoothe consistency. But I also love the texture of it how the recipe explains. Thanks for this wonderful recipe!

This was amazing! It came together really quickly, we actually ate it less than an hour after putting it together. I used oat milk instead of almond, and it was beautifully creamy. The only note I would add is that chia seeds seize quickly so stir frequently until they get to the pudding-like consistency then let it sit.

I was looking forward to tasting this pudding, but it turned out quite horribly for me. The pudding was gelatinous rather than creamy, and very bitter. Very disappointed as I followed the instructions carefully.

I’ve been using chia seeds for years, but this is the first time I’ve made chia pudding. I love all the ingredients used, but I did not enjoy the end result. Too much cocoa powder, I’d rather use a different sweetener than maple syrup. It was quite thin, maybe I should have used coconut milk instead. I had a few spoonfuls this morning and then let both my kids try it too. No one likes it.
I definitely won’t make this recipe again.
Note – it won’t let me select 1 star rating. It would only let me select 2 as the lowest.

I made this last night and had it for breakfast this morning, my boyfriend and I loved it!

I made the following modifications:
– I used ground chia seeds
– used 4 tbsp of maple syrup
– let it sit overnight then blended it
– topped the pudding with chopped banana and pecans

I made it a second time. I still used Lactaid milk, but I used 4 Tbsp sugar instead of maple syrup. I also ground the chia seeds in my spice grinder. It was much better. It’s not vegan, but it’s still better than the instant pudding in a box

I guess I’m late to chia seeds too but I love them and this recipe is the best. I didn’t have vanilla extract but did have hazelnut extract – tasty substitute. Please note, the suggestion under #2 to whisk or stir after 30 minutes in fridge – I found this essential. When I forgot, the seeds clumped together ? but with the extra whisk, it came out creamy and even.
Made this recipe several times, doubling it too. ? Thanks Dana for another delicious recipe!

I followed this recipe, using 4 Tablespoons of maple syrup. It was good and will try again. I felt the chocolate taste was mildly sweet at first but with a bitter chocolate taste at the finish. Maybe I could up the Maple syrup or decrease cocao powder.

Made it! It’s was quite and easy
Love this pudding❤️❤️❤️

I used Lactaid because I didn’t have almond milk. The pudding was kinda bitter and the texture of the chia seeds was off-putting. But I won’t give up. Next time I’ll use more maple syrup and grind the chia seeds first.

Very tasty and easy. I used organic coconut milk, Blended it. Added a couple of organic raspberries with coconut whip in the center as a parfait and topped it with a mint leaf, a couple of dark choc chips, and coconut flakes. Very beautiful presentation for guests and holidays. Feels like your cheating but all healthy ingredients. Made a triple batch and served 14 ladies who loved it.

Made, and LOVE, this recipe. I made a double batch, which nicely fills a quart jar. Used 1 can of coconut milk and the rest was almond milk. SOO good. Have had it for breakfast the last 4 mornings and ate it instead of ice-cream lastnight. Thank-you!

I substituted vegan chocolate protein powder for the unsweetened cocoa and maple syrup. I also used flax milk instead of almond milk because it has more protein then I topped it with fresh raspberries and a little whipped cream. Yum!
I plan to experiment with other additions, including PB2 Almond powder, different sliced nuts or nut butters, bananas, vanilla protein powder, and unsweetened preserves. I’m interested in hearing what others have done. It seems very versatile.

The first batch I made per the recipe and it was amazing. To bump up the nutritional content though in the last couple of batches I have added hemp protein powder, acai powder and a bit of Almond butter. I’m going to try and add Maca next go. Surprisingly the additions didn’t change that taste that much but just added a bit more bang for your buck which I need as I have a very fussy 4yr old who eats nothing! He wolfed this down though and asked for more! I almost fainted!

I loved my first try and will definitely make this a regular. I like how it takes like a dessert for my sweet tooth while being healthy. Plus I love anything that has cacao. and I have been looking for ways to use my chia seeds. Perfect.

This recipe is amazing. I make a big batch every Sunday to eat for the rest of the week. I use soy milk, which not only gives it 8 more grams of protein per cup, but gives it a really fresh texture, and thickens the pudding faster. I use honey instead of syrup, due to its antioxidant properties, and I do less then the recipe calls for. Finally, when the pudding is done, I sprinkle hemp seeds, walnuts, and cut bananas (blueberries and strawberries if available) and YUM! A hearty treat/breakfast that gives me energy for the rest of the day! I only tweaked a couple of things to make it more healthy, but it’s also great the way it is!

This is an amazing recipe. I made a batch per the recipe and placed half in a bowl to sit overnight. In the other half, I added a tsp of espresso powder. AMAZING!

Made this recipe for breakfast with a cashew mint cream for the topping…. so good!! Want to play with banana and almond butter cream next.

I legit hated all other chi seed puddings I’ve tried until this one! I even brought some to a family potluck once and all my non vegan family ended up picking the bowl! My kids could eat this every day! Thanks so much for the recipe!!!!

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 gotta say, absolutely loved it! Perfect amount of sweet and bitterness from the cocoa. I added raspberries and strawberries, no whip cream for me, and it was still delicious! Two thumbs up

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!

Third time making this and I still love it. Mine took on a mousse consistency but who doesn’t like chocolate mousse? Yum! Made with real Coconut Milk from a can the first couple of times and now trying with unsweetened coconut milk in the carton to see if the mix stays a little softer. Can’t wait for it to set!

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

This recipe is amazing! I put all the eye I ingredients in a mason jar, put a lid on shook it, then added the wet ingredients, put lid on again, shook it again & stuck it in the fridge! Amazing flavor without the added toppings! I made sure to use high quality maple syrup*

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.

This is insanely good. No, really. So freaking good. I used full-fat coconut milk since I didn’t have the Almond Milk or lite-coconut milk on hand. Otherwise, I followed the recipe as written (with cinnamon). This is quite decadent, and would consider it more a “dessert” than anything. Would you eat ice cream or cheesecake for breakfast? Very indulgent even to consider this a “snack”. After chilling overnight, it ended up more like a thick chocolate mousse than pudding. Yummmmmmm.

I love this! I modified to use 2 cups of low-fat Oatly oat milk instead of 1 1/2 cups of almond milk and added: 1/2 cup rolled oats, 2 tbsp almond butter, 1/4 cup ground flaxseed meal, and 1/2 cup frozen blueberries. I added fresh strawberries before having a serving for my breakfast. I like that it makes enough for several days. This is a keeper!