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:

Seriously pudding-like
Naturally sweetened
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
Small jars of Chocolate Chia Seed Pudding topped with pomegranate, banana, and granola
4.63 from 443 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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  1. 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!

  2. 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.

  3. 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?

  4. 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!

  5. 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

  6. 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.

  7. Bob says

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

  8. 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!

  9. 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

  10. 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!

  11. 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”

  12. 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.

  13. 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

  14. 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.

  15. 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!

  16. 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!

  17. 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!!!

  18. 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 :)

  19. 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!

  20. 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!

  21. 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?

  22. 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.

  23. 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.

  24. 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!

  25. 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.

  26. 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.

  27. 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!

  28. 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.

  29. 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!

  30. 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.

  31. 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

  32. 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.


        • 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 🤩👍🏻

  33. 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!

  34. 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

  35. 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?

  36. 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.

  37. 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!

  38. 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. 🙂

  39. 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!

  40. 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

  41. 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.

  42. 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!

  43. 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.

  44. 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.

  45. 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

  46. 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.

  47. 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.

  48. srishti says

    The recipe turned out well, I used it further in a chocolate chia seed pudding.
    -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

      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.


      • 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.

  49. 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.

  50. 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

  51. 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.

  52. 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!

  53. 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!!!

  54. 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!

  55. 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!

  56. 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

  57. 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!

  58. 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!

  59. Theresa says

    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! 🤗

  60. Saad says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Sorry to hear that, Saad! Is it possible any of your ingredients weren’t fresh? It should be quite tasty!

  61. Joanne says

    Just wondering as its hot summertime, can it be frozen and eaten like a popcycle? What happens if you freeze it?

  62. Cathy says

    I cut down on the maple syrup and throw in a banana to keep the sugar content down. I do it all in the blender. Just throw it all in – throw in the chia seeds last. Quick, one thing to clean up. Really like this pudding.

  63. Bernie says

    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.

  64. Maggie Poole says

    I do not like chocolate but I love vanilla flavored deserts. How do I make this desert without the cocoa in it? I am a diabetic and trying to get a little healthier.

  65. Katherine says

    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!

  66. Denise Baracia says

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

  67. Ella says

    Quick question, can I omit the vanilla extract from my recipe? Could I substitute it with something else?

  68. Debbie says

    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.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Debbie, It sounds like the mixture needs to be stirred so that the liquid gets fully absorbed. Hope that helps!

  69. Asha says

    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.

  70. Wendy says

    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.

  71. Elena says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad it turned out well, Elena! Thanks so much for the lovely review!

  72. Pamelalala says

    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.

  73. Annie says

    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.

  74. Nicole says

    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.

  75. Erin Mealey says

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

  76. susan minicucci says

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

  77. Dawn says

    I would love to try this recipe today however I do not have any maple syrup do you have any other suggestions?

  78. Megan says

    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.

  79. Isabel says

    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 !

  80. Christian Kennedy says

    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!!

  81. dani says

    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!

  82. Jenna says

    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!

  83. Joanne Plante says

    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!

  84. Joanne says

    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!

  85. Joanne says

    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!

  86. Kathy Cooke says

    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.

  87. Tannis Zboroluk says

    Hi. Thank you for all the recipes you share. I’m a recent enthusiast to adding chis seeds to overnight oats, and I really do feel healthier for it (or imagine I do). Have you considered making a chia mayonnaise? It just crossed my mind this morning and I’m going to try it myself. Thanks again:)

  88. Donna says

    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.

  89. Susan says

    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

  90. Kim says

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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Oh no! Did you try giving it another stir to see if they absorbed the remaining moisture?

    • Amanda R. Cecil says

      I found that giving it a GOOD stir to break up any clumps after the first half hour was key. My 7 year old LOVED this for breakfast!

  91. Cat says

    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.

  92. Heather says

    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 ;)

  93. Eliza says

    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.

  94. Colin says

    First time making chia pudding….the consistency is very thick and basically just thickened chia seeds. Is this what it’s supposed to be like?

  95. Amanda says

    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!!

  96. Courtney Brown says

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

  97. Javez says

    Hello ,Follow the recipe looks pretty good it’s in the fridge , then I see It says you’re not use coconut milk I actually use both coconut milk and the Goya coconut At least half a can a total of 1 1/2 cups looks good want to know why it said do not use coconut milk thanks

  98. Lisa says

    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.

  99. Vee says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Tejal, another liquid sweetener, such as honey (if not vegan), should work well! You can also browse the comments to see what others have tried. Hope that helps!

  100. Anna says

    I followed the recipe above but the consistency was still liquid. It did not turn into pudding :( What could have gone wrong?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it sounds like maybe your chia seeds didn’t absorb the liquid. Were they old? We would say try giving it another stir and let it sit 15-30 minutes to see if it absorbs more of the liquid.

  101. Angela says

    Okay so I found a storage container. It has a twistable cover so hopefully that’s okay. I’m leaving it overnight. I also used Pacific Foods brand of coconut milk. Not the one in the can so hopefully that works too. I’ll give you an update tomorrow probably. I’m excited but nervous because I’ve never made it before. I’ve had the chia pod Co brand before so that’s what I’ll be basing the taste off of. Hopefully I did it right. Thank you for making this recipe!

      • Angela Severino says

        So I did it and it was great! The only mistake I made was not stirring it after it was in the fridge for a little bit because I fell asleep haha but this morning I stirred it and left it in there longer and it got thicker and became pudding-like. 10/10!

  102. Angela says

    I’m going to try to make this tonight but I was wondering if I can use a styrofoam coffee cup instead of a glass or bowl because I don’t have any to use.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We haven’t tried that and aren’t sure whether it will hold up with the stirring. Let us know if you try it!

    • William Larson says

      I made this today, thinking it should be thinner going into the refrigerator…but I see from previous comments it’s supposed to be thick. Licked the mixing spoon, it’s going to be good tonight! Thanks for the recipe!

  103. Adele - jr baker says

    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.

  104. Stacy Rosenfeld says

    Can I use chocolate protein powder instead of cocoa powder?

    I’ve made it before with cocoa and I love it, I just want some added protein!

  105. Alexandra Yuro says

    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.

  106. Sonya B says

    Thank so much for sharing this recipe! I am new to the chia scene – I have heard of, seen & tried some chia puddings at health food stores but hadn’t tried making any at home until this one! I doubled the recipe for my family of 6 (1/2 cup serving size would have been gone too quickly!), used unsweetened almond milk, added 9 Tbsp of maple syrup and included the optional cinnamon. I did listen to your tip of giving it a stir at the 30 minute mark and then let it sit in the fridge overnight. It’s so good! Next time I’ll leave out the cinnamon for a more traditional chocolate pudding taste (the flavour most closely resembles a cooked pudding). And my favourite toppings are sliced banana and strawberries!
    One question, though – for my picky 6 yr old could the pudding be blended to remove the tapioca-like texture of the chia seeds? Or does it not work that way?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Sonya, We’re so glad you enjoyed it! You could definitely try blending! We used to have instructions for that method, but prefer them whole so we removed it. You can check the comments to see what others have done.

  107. Rebekah Lovering says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Great idea! Thanks so much for the lovely review, Rebekah. 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

  108. Ruth Driver says

    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!

  109. Mette says

    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!

  110. Joan Davis says

    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.

  111. Kim Wilson says

    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.

  112. Lisa says

    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.

  113. Jessica says

    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.

  114. Magdalene says

    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!

  115. Susie says

    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.

  116. Sarah says

    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.

  117. Kristin Lesondak says

    My son can’t have dairy, coconut milk, or almond milk. Do you think it would be terrible with goats milk?

        • Julia says

          Goat milk is still dairy. If he is alergic to dairy, thats not a good idea. I made chia pudding with coconut water as a base. Light and naturally sweet. Loved it :))

          • Zoe says

            What about Ripple? It’s a pea protein based milk. I haven’t tried it in this recipe, but it’s typically a good substitute (and has more protein than most dairy milk alternatives) in baking/cooking.

  118. Blaine says

    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!

  119. Kim Damhoff says

    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!

  120. Brian Nichols says

    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.

    • Keris says

      This is a great foundation recipe for people to make their own!

      I followed the recipe to a T with the cinnamon. I used a little less than a cup of Unsweetened Coconut milk that I had left Over and topped it with Unsweetened vanilla almond milk to meet the required measurement. It came out “dry” to me in that it was all chia and very stiff.

      After 5 hours when I first tested, I added more almond milk (maybe half a cup) and a dash of salt. After another 12 hours, the consistency is good for me!

      Next time I would do more liquid to start and I would do less cinnamon.

      I also saw someone say they had some coffee and I’d like to try that too.

  121. Jennifer Woodside says

    Can I use Swerve or another sweetener in place of the maple syrup to make it lower carbs? I made a chia pudding today, and I couldn’t stomach it. I’m going to give this a try and see if using the magic bullet helps as well!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says