Overnight Chocolate Chia Seed Pudding

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

I’m a little late to the chia seed pudding bandwagon, I know. But that doesn’t mean I can’t be an enthusiast.

The chia seed has been having a moment for what seems like the past five years. That’s probably because its uses are limitless.

Stirring together ingredients for easy vegan Chocolate Chia Seed Pudding
My favorite everyday way to use chia seeds is in place of flax seeds in a Flax Egg, Simple Fruit Compote, and Grain-Free Granola.

But upon discovering you could also use them to make creamy, dreamy pudding, I had to give it a go. Consider this recipe my whittled down, super simple version that’s naturally sweetened, vegan and gluten free. Anyone can make it! Plus, it’s so healthy it’s actually suitable for breakfast. If that doesn’t sell you, I don’t know what will (Rhonda).

Let’s get our pudding on, shall we?

This recipe is simple, requiring just 6 basic ingredients that are totally versatile.

This is the beauty of chia pudding. Once you have the chia seed-to-liquid ratio right, the flavor possibilities are endless.

Big bowl of Chocolate Chia Seed Pudding for a gluten-free vegan snack
I hope you LOVE this pudding. It’s:

Creamy
Seriously pudding-like
Naturally sweetened
Chocolaty
Loaded with nutrients
& easy

Make this the night before for a decadent breakfast or mid-day snack. Or prep it in the morning for a hands-off, simple dessert to unwind from the day.

You can’t go wrong either way! And it lasts for a few days in the fridge – if you can resist sneaking spoonfuls that long.

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

More Pudding Recipes

Two jars of naturally-sweetened vegan Chocolate Chia Seed Pudding

If you try this recipe, let us know! Take a picture and tag it #minimalistbaker on Instagram so we can see. We also love seeing your comments and ratings. It’s the ultimate internet ego boost. Cheers and happy pudding making!

*Note: Recipe updated 12/5/2018 for improved texture.

Overnight Chocolate Chia Seed Pudding

Simple, 6-ingredient chocolate chia seed pudding that's naturally sweetened and so thick and creamy. Loaded with nutrients and perfect for breakfast, a snack, or dessert!
Author Minimalist Baker
Print
Small jars of Chocolate Chia Seed Pudding topped with pomegranate, banana, and granola
4.63 from 370 votes
Prep Time 3 hours 10 minutes
Total Time 3 hours 10 minutes
Servings 4 (1/2-cup servings)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days

Ingredients

Instructions

  • To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
  • Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
  • Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.

Video

Notes

*Nutrition information is a rough estimate calculated without optional ingredients or toppings, with the lesser amount of maple syrup, and with almond milk (not coconut milk).
*Prep time reflects chilling for the least amount of time (3 hours).
*Recipe loosely adapted from Pop Sugar.

Nutrition (1 of 4 servings)

Serving: 1 servings 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. 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!

  2. Joanne says

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

  3. 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.

  4. 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.

  5. 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.

  6. 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!

  7. 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.!

  8. Ella says

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

  9. 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!

  10. 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.

  11. 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.

  12. 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!

  13. 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.

  14. 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.

  15. 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.

  16. Erin Mealey says

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

  17. susan minicucci says

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

  18. Dawn says

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

  19. 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.

  20. 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 !

  21. 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!!

  22. 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!

  23. 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!

  24. 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!

  25. 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!

  26. 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!

  27. 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.

  28. 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:)

  29. 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.

  30. 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

  31. 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!

  32. 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.

  33. 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 ;)
    -HP

  34. 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.

  35. 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?

  36. 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!!

  37. Courtney Brown says

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

  38. 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

  39. 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.

  40. 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!

  41. 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.

  42. 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!

  43. 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!

  44. 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.

  45. 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!

  46. 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.

  47. 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.

  48. 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

  49. 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!

  50. 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!

  51. 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.

  52. 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.

  53. 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.

  54. 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.

  55. 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!

  56. 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.

  57. 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.

  58. 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.

  59. 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!

  60. 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!

  61. 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.

  62. 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!

  63. Brittany says

    Hi there! I just made this recipe last night and tried it this morning but I wasn’t too fond of the taste. Is there anyway to make the taste sweeter? Thank you.

  64. SarAh says

    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!!

  65. Nina says

    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.

  66. Jenn says

    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:)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Jenn. 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

  67. Moon says

    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.

  68. Noble Gill says

    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!

  69. Sidney says

    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!

  70. Andrew says

    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.

  71. Jason says

    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 ❤️

  72. Bonnie Roberts says

    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!

  73. Vicky says

    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.

    • Aly says

      I do not feel it is fair to leave a review on a recipe that you altered as it will obviously not turn out how it was intended.

      • Vicky says

        My only significant alteration was the type of milk, and someone else may choose to use the same, so a review is certainly fair and useful.

  74. Victoria Thomson says

    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.

  75. Jasmeet says

    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 ;)

  76. Bethany M. says

    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!

  77. Norma says

    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!

  78. Amanda Jean Farrell says

    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!

  79. Alex says

    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.

  80. Diane says

    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.

  81. Susan Murphy says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Strange, we’ll adjust your rating. As for the recipe, sorry you had issues! I would say coconut milk is now our preferred milk for this recipe – it’s creamy and naturally sweet and pairs well with the chocolate flavor. You can definitely scale back on the cocoa powder. And as for sweetener, we think honey or stevia to taste would also work well.

    • carol says

      Be certain your chia seeds are fresh… I have read that old seeds can result in poor results. I have made this, turned out wonderful, but I did use closer to 2 C of coconut milk. Delish!

  82. shapingyourhealth says

    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

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

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

  83. Norine Kristjansson says

    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

  84. Lisa says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      We’re so glad you enjoyed this recipe and found that tip helpful, Lisa! Thanks so much for sharing your experience! xo

  85. Annette Lupico says

    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.

  86. Norine Kristjansson says

    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.

  87. Norine Kristjansson says

    I’m not vegan, but the recipe looks interesting. Can I use Lactaid milk instead, since it’s what I have.

  88. Donna says

    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.

  89. Jenniffer Evans says

    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!

  90. Mary says

    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.

  91. Julz says

    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!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review and for sharing your additions, Julz. We are so glad you and your 4 yr old both 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

  92. Gina Rae Hendrickson says

    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.

  93. Eli Reynolds says

    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!

  94. Linda Pelletier says

    Love this pudding.. made it with regular milk, but followed the rest of the recipe exactly as shown. I served with granola and blueberries in the morning for breakfast, with a dollop of whipped cream..so good!!
    I did make sure to check on it and give it a stir a couple times before leaving it to settle overnight. YUM!!!

  95. Gina says

    This is a great recipe and I’ve been making it successfully several times a week. All of a sudden though, my chia seeds are not thickening. I have not changed ant ingredients at all. I even then bought new chia seeds and cocoa powder to test it out and it still came out very funny and thin. The chia seeds just are not absorbing the milk. Any thoughts or suggestions???

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hmm, it sounds like the chia seeds are old! But that’s strange that it also happened with the new ones. Are you using a different type of milk? Or changing anything else?

  96. DaniB says

    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!

  97. LT says

    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.

  98. Erika P says

    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!!!!

  99. Heather says

    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

  100. Claudia says

    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

  101. Lisa Willey says

    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!

  102. Lis Coleman says

    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!

  103. Violet says

    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

  104. Meredith says

    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*

  105. Claudine Menotti says

    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.

    • Ariella says

      I too am a texture queen! I actually liked it but I can see how others might not. It’s kind of “gooey with a crunch”. Honestly, it reminds me of caviar. I personally could use a bit more sweetness, so I added chocolate chips to my mixture. Alone it’s not sweet enough for me (hence the 4 stars). Everyone’s mileage may vary!

      • CM says

        Chocolate chips? Yummy!! Good to know!!! I was trying to stay healthier without adding too much sugar but I think I may have to cave. I also don’t have a taste for caviar so maybe that’s why I’m not particularly leaning towards the gooey aspect. I will try making it sweeter as I really want to like it but you are right, it definitely was not sweet enough. :)

  106. Pam says

    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.

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      I’ve actually tried that myself. I recommend blending after soaking as the seeds are softer. But must say I prefer it unblended personally.

  107. Maureen Cleveland says

    I would like to try this pudding, but have a question: Have you ever tried to make it with ground chia seeds? Would it work the same? Not sure I would like ‘lumps’ in my chocolate pudding!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Maureen, Ground should work, but it does affect the texture. We prefer whole! Check the comments from other readers for tips.

    • LYNNE KNUDTSON says

      I put it all the ingredients (not the toppings of course) in the vitamix and whipped it up, put it in little
      4 oz jars in the fridge.
      It has a mousse-like texture, yummy!

  108. Sue Ann Lorig says

    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!

  109. Lee says

    I used 3 tablespoons of sugar, 1 cup of dairy milk and 1/2 cup of coconut milk instead of maple syrup and nut milk. Perfect sweetness for me and good chocolate flavor (Hershey unsweetened cocoa powder). More of a dessert than breakfast for me but very good. The proportions are just right. Thank you for this recipe.

  110. Linda Grigg says

    Do the chia seeds need to be ground for fill nutritional value if they are soaked overnight ..or used in recipes like the chocolate chia pudding?

  111. Joshua Howard says

    Hi! I really like your recipes! Two days ago I made this pudding and I liked it. Thank you for sharing this!

  112. Cathy says

    Delicious, I made it with cinnamon first now am trying without cinnamon. Used sugar free maple syrup to keep the carbs down.

  113. Annette McCann says

    When I make this I have simplified to my fast paced life. I use a 500ml Mason jar. I put about 3.5 tbsp of chia seeds. Then fill the jar with unsweetened almond milk about3/4 full. I shake it then add the maple syrup. I prefer less sweet so I only dribble in some.
    I add frozen or fresh fruit and cinnamon. Sometimes coco powder.
    I shake it again and place in the fridge. I make about 3 jars at once.
    The next morning I take to work. Shake it and enjoy.

  114. Carol says

    I would love to make this pudding for breakfast.
    Has anyone tried Maca powder instead of chocolate?
    Or would that’s be too yuchy? Thanks!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Carol, we wouldn’t recommend that unless you were to use just a little and pair with maple syrup and peanut butter instead. Hope that helps! If you give it a try, we would love to hear how it goes!

    • Carol says

      Made it with 1 1/2 tablespoons maca powder and two Tbsp almond butter instead of cocoa.
      Used 1/2 cup pourable yogurt and one cup of almond milk.
      Was sweet enough for breakfast with just 3 Tbsp of maple syrup.
      Topped with blueberries.

      Totally delicious!

  115. Karen Morris says

    Thought I would try this recipe as I have an under active thyroid gland. Never had chia seeds before. Wow. I have just had this as a desert and it was delicious. Will definitely be making it again.

  116. Mike Rullan says

    I made this the other day for guests. I used unsweetened So Delicious coconut milk and agave nectar instead and I added toasted sliced almonds and fresh raspberries on top with a dollop of unsweetened whipped cream. Everyone was clamoring for the recipe and couldn’t believe it was a chia seed based dessert.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Mike. We are so glad everyone 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

  117. Dre says

    Thank you so much for posting this Recipe. This was life saver for a workshop demo I had yesterday, need to make 40 5 oz mason jars. Simple and yet so nutritious! I like the feature giving me the option e to change the quantity and automatically change the ingredients at the same. :) I wanted to use this feature for few of my recipes, which program do you use?
    ~Dre

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Hi there! It’s a feature within our recipe plug-in, which I believe is WP recipe maker?

    • Avatar for Dana @ Minimalist BakerDana @ Minimalist Baker says

      Thanks for sharing, Lisa! Next time would you mind adding a rating to your review? It’s super helpful for us and other readers! xoxo

    • Lucy Fring says

      I used 4, but could have taken it down to 3 – it was so delicious. I ground up cacao nibs to make the powder. I topped it with chopped roasted almonds. My goodness, I wanted to eat it all at once! ?

    • Nichole says

      I use 1 T of honey and then serve with fresh fruit such as strawberries, blueberries or peaches for additional sweetness. Those of us in the house that don’t eat much sweet love it so I make like that for a breakfast & the regular way if a dessert.

  118. Mia says

    This is such a simple, nutritious, and EASY recipe!!! I absolutely love eating this as a snack. I use about 1tbsp of agave syrup for flavor and some erythritol and stevia to sweeten it up furthur! Easily satisfies my sweet tooth without any guilt!

  119. Nicole says

    I am wondering if you could blend this recipe? If so, at what stage would you blend it and would the ingredients need to be adjusted in any way?

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can blend it all together in a blender as opposed to a mixing bowl before chilling for smoother texture. Hope that helps!

  120. Suzanne says

    Thank you for this recipe! I tried a vanilla version but used ½ cup of chia seeds for 3 cups of regular milk because I don’t like it when it is too thick. I added half a vanilla bean. I used a large Mason jar and left it overnight in my fridge (making sure to shake the jar a few times especially in the first hour or so). It was perfect in the morning. I served it with a bit of maple syrup and fresh strawberries. Thank you again, Suzanne.

  121. Lisa says

    This is a good recipe, but if you want to make it even quicker, simpler, and completely sugar free (although maybe not as rich tasting as this version) just use unsweetened chocolate almond milk, a dash of vanilla extract, and a little stevia to taste.

  122. Sheri L Keene says

    What a treat! I haven’t had anything really chocolaty in 2 months since starting Forks over Knives. I love it and it reminds me of the Tapioka pudding I ate as a kid. Love the chocolate, but also wondering if there is a vanilla version? Probably just leaving out the chocolate and using Unsweetened vanilla flavored plant milk would work? Has anyone tried this?

  123. Janine Trench says

    Woo!! I’m loving this recipe!! I made it last night before bed and was pleasantly surprised that I had it for breakfast. Than again for an afternoon snack and well yes I’m enjoying it once again in between my typing this message. Thank you for this goodness.

  124. Beth says

    I made this for my family and it was a hit, even with my 11 year old! Such an easy dessert with simple, whole ingredients and easily adaptable (for example, agave syrup instead of maple, etc) My daughter called it “dark chocolate mousse.” I’ll be making more tomorrow. Thanks for the great recipe!

  125. Denelle C. Bratcher says

    Made this a few days ago, and such a treat! Today I added sliced bananas an strawberries and I’m definitely hooked.

  126. Von says

    DELICIOUS!! I made this early this morning and just devoured my first serving. Can not believe how good this turned out! Instead of almond milk I used oat milk and 4 tablespoons of honey in place of maple syrup. Whisked everything in a bowl as instructed but then poured it all into a mason jar and put it in the fridge. Two times during the day I gave it a really good shake. Then another shake just before making myself a serving. I do have a question regarding the maple syrup. Is the maple syrup your referring to the thick corn syrup style or REAL maple syrup? I ask because there’s a difference in consistency between the two and some people refer to the Aunt Jemima, Log Cabin, etc as maple syrup.
    Thanx for this recipe!!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Von, So glad you enjoyed it! Thanks for the lovely review! We use real maple syrup in this recipe and have not tried it with imitation syrup. Hope that is more clear!

  127. Kristin says

    Made this late last night & am enjoying it for breakfast this morning! I don’t love the texture of soaked chia seeds, but a dollop of peanut butter on top made it perfect for me. Chocolate, fiber, protein and iron – yum!

  128. Liz says

    Hello! If I use ground chia seeds instead of whole, do I need to use more than 1/2 cup? If so, how much should I use?
    Thanks!

  129. Evalata says

    I follow the instructions and in the morning my chia pudding was one sticky giant ball at the bottom of the bowl with a ton of liquid above it.
    The mixture needs to be mixed at least a couple of times as its thickening. I made mine at night so I didn’t get a chance to mix it. Pretty bummed out, used expensive cacao powder. ?
    Still love you though, Dana.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Evalata, Sorry to hear that happened! You may be able to salvage it by giving it another stir! You can also add more dairy-free milk, as needed. Hope that helps!

      • Evalata says

        Thanks, Gina and Support!
        I actually threw it in the blender and it was all good. :D

        I made it this week again (giving it 5 stars this time) and made sure I mixed it within an hour of it being in the fridge, and then again an hour later. I am not sure the second mixing was necessary but it is the right texture this time around.
        I also put a little less cacao.
        What other flavor suggestions do you have? Could you add fresh fruit in the mix? Will it hold together?

  130. Rebecca Sanchez says

    This helped me with my cravings while being on a pretty strict diet for over four weeks. This could totally replace all my other sweet cravings, like donuts, ice cream, cake, etc. This is the go to recipe for me now when I want something sweet and I don’t want to splurge.

  131. Deanna says

    This is very good. I used a banana and a small squirt of Stevia instead of maple syrup only because I don’t really like syrup. It came out very chocoltely and creamy. It COULD be just a little sweeter so i might use a little more Stevia next time.

  132. Kate says

    OMB Delicious! Ground chia seeds first (per Dr. Michael Greger), used stevia. Navitas cocoa powder, Kirkland vanilla extract & unsweetened almond milk .

    Will try PB2 powder for variety. Topped w/stevia sweetened heavy whipping cream for perfect Keto recipe! YUM!!! Thank you for recipe!!!

  133. Lyn says

    The texture is great but it tastes like dark chocolate which I don’t like. Perhaps I’ll add a banana next time. I think it should be noted in the post as not everyone is a fan of dark chocolate.

  134. Megan says

    I make this frequently, often just using chocolate soy milk and chia to be lazy. If I want to blend the seeds to make it a smooth pudding, would I do that after it has set or before?

  135. Amanda Jean Farrell says

    Love this recipe! Made it following the exact instructions the first time, wasn’t a huge fan of the optional cinnamon. Didn’t use the cinnamon the next time and added PB2 for a chocolate/ peanut butter flavor and it was amazing. I have a major sweet tooth and this seems to cure it every single time. Thanks for the easy, delicious recipe ??

  136. Viv says

    For some reason the chia seeds did not expand fully; about half of them stayed in clumps… It was still tasty but I’m wondering if my seeds are not good anymore. Has this happened to anyone?

  137. Siobhan says

    THIS RECIPE IS PERFECTION. I’ve made it four or five times now, and finally tripled the batch tonight. I’ve been curious about Chia Pudding for years, but have been on the fence about making it. I’m so happy I did! My partner is vegan, and I’m Paleo Vegetarian; this has been such a nice shift from our usual dessert and breakfast recipes. I usually serve it with coconut whip, fresh berries, Trader Joe’s ancient seed blend and unsweetened coconut flakes. Anyway, thank you for posting this! Big fans here.

  138. Jessica says

    Love, love, love! An easy and super delicious recipe, my picky 5 year old even enjoyed it with a little whipped cream. I used almond milk sweetened with honey and 3 tablespoons of pure maple syrup. I really enjoyed the texture of the chia seeds.

  139. Amy@RidingWithEsther says

    I <3 <3 <3 <3 <3 Chia seed pudding. My favorite addition is a tablespoon or so of peanut butter and a tablespoon of brown sugar. I also add some vanilla and just a pinch of salt. The flavours meld together so well! Chocolate and peanut butter were just meant to be

    PB+C

  140. Heidi R. klekamp says

    Super Easy!!!
    When I tasted it at first… I wasn’t sure but after my taste buds adjusted, I was like WOW this stuff is pretty good and healthy!! I’m in!! So many variations you can play with…

  141. Eva says

    I was having a very stressful morning until I remembered I put a batch of this pudding in the fridge last night. It turned my day around! I topped with half a banana, strawberries, and a tiny scoop of peanut butter. I saved half for my husband but if he doesn’t get to it soon it may just disappear…

    • Amy@RidingWithEsther says

      Haha that’s funny! Ya know I’d just make myself a batch and another jar for someone who doesn’t like chia seed pudding, then I have an excuse to eat 2 servings!

  142. Riss says

    This is incredibly good! Super easy to make, prep to the time all of the ingredients are mixed and in the refrigerator is tops 5 minutes. I shared it with my parents, one of which is extremely picky when it comes to texture, and they loved it! We all need to be eating more healthy than we have been and we’ve been eating mini Marie Callanders chocolate pies. We compared it to that and it was actually even better. Plus, it’s guilt free and doesn’t leave you feeling weighted down and blasé. I left out the cinnamon because I wanted more of a chocolate musse type of flavor and it delivered. I used Trader Joe’s 100% grade B maple syrup because it has a bit of richness that is almost coffee like that adds to the chocolate and it’s sweeter than most maple syrups and doesn’t have other additives. It came out perfectly. It definitely hit the spot and satisfied the chocolate craving.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review! SO glad you and your parents enjoyed this recipe, Riss! Next time, would you mind leaving a rating with your review? It’s super helpful for us and other readers. Thanks so much! xo

  143. Becky says

    Quick, easy & so delicious! I made this to take to a communal luncheon – everyone loved it! I doubled the recipe so I would have some left over. We froze the leftovers on 4/6 – defrosted it in the fridge on 4/27 and we just had some tonight: texture and taste are super!

  144. Sher Miller says

    I made this but I must’ve done something wrong. It tasted good right off the spoon but left a sort of…artificial mediciney aftertaste. Too much Stevia extract, maybe? Used exactly what you linked to. Would love some thoughts. Looking for something to ease my sweet tooth. :)

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Yes, it definitely sounds like too much stevia. It is easy to go overboard with stevia so we recommend starting with very little and increasing slowly. Hope that helps!

  145. Sarah Carner says

    This was my first time trying chia seed pudding and it was fabulous. I’ve always been hesitant bc I normally dont eat pudding and have a thing with textures sometimes. But this was sooo good!! I cant have nuts so i used oat milk. Added coconut milk whip and strawberries. Amazing! I love chocolate and crave a sweet snack at night, this is my new Go-To! I made a half batch at first to try it and was so disappointed in myself for not making the whole batch! I think it’s a little rich with without the coconut whip or just plain coconut cream at least. I also whisk or stir once it’s been in the fridge a couple hours. It has a better texture than just stirring after its ready.

  146. Laurel says

    I loved it! If in the mood for chocolate and not feel guilty, this is for you. I didn’t quite have enough Chia seeds but made it anyway, turned out a bit runny. Bought more to make it again with the right amount of seeds and should be much thicker.

  147. Jules says

    I don’t recommend using maple syrup in this recipe. Why would you when you have something this good that can be eaten without the detrimental effects of sugar? I use full fat coconut milk or Greek yogurt. All good fats. Also be sure to use raw cacao or you just end up with a cocoa powder loaded with sugar. I love chia pudding. Pleased to see a recipe. Remember that chia seeds expand so a little goes a long way. I only use a tablespoon of chia seeds. I add ground flax too and about table spoon of cacao and also the texture of cacao nibs are wonderful, along with the liquids it lasts for about four puddings for me as it’s very rich. ?

    • Jenny says

      to be fair, sugars and fats are entirely different macros with different tastes– but also, I haven’t tried making chia pudding with greek yogurt before, I need to try it ASAP!! :)

  148. Cha says

    The taste is good but the consistency is really too sticky for me, and it does not blend at all. The previous recipe was in my opinion perfect! Could you please share it again- the blended version?
    Thanks,
    C.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi! You can blend it all together in a blender as opposed to a mixing bowl before chilling for smoother texture. Hope that helps!

  149. Barbara Teague says

    I have had such a hard time giving up sweets like candy bars .
    Now I found my new go to snack dessert or breakfast
    This recipe is amazing!

  150. Susan Metcalfe says

    Best chocolate chia pudding recipe I have found. I use 3 tbsps maple syrup as I don’t like too much sweetness. I’m 66 – just goes to show you can teach an old bird new tricks! Love trying new things and this recipe hits the spot.

  151. Judy Loper says

    I followed the recipe, except that I used unsweetened cashew milk. (Sweetened with 5 Tbsp maple syrup). I whisked all ingredients together except the chia seeds, then slowly whisked the seeds into the mixture. The seeds were evenly distributed throughout. I refrigerated the pudding for about an hour, then whisked it again before chilling overnight. It was actually ready to eat within about 4-5 hours. I will definitely make this again. Easy & very good.

  152. Tamara says

    When I make chia pudding I was told to combine the seeds and the liquid. In this recipe I should have followed the directions because the cocoa powder took a bit longer to incorporate into the liquid and chia seeds. Otherwise it was great! Thank you!!

  153. Mira says

    Hello
    Recipe looks lovely I will definitely try it.. can I use honey(in the same quantity?) instead of maple syrup? and is there a recipe for homemade almond milk?
    Thank you :)

  154. Ree says

    To all the people complaining about the texture and the mixture ending up half-slimy/half-liquid, try blending the chia seeds alone before adding them to the liquids and then blending again briefly after adding them to the liquids. This will help distribute them evenly so they don’t all settle at the bottom and gel into a ball. This recipe looks delicious!

  155. Megan says

    I needed an easy way to add more fiber to my diet, so I tried this. At first I found the texture difficult to deal with by itself, but the next day I added 1/4 cup whole raw almonds and sliced up a whole banana for each serving, and that did the trick! I eat this for breakfast almosy every morning, and I love it! All the teachers at school have asked for the recipe!

  156. Terry says

    I added sliced strawberries – it’s like i’m eating a chocolate covered strawberry without the guilt! super super good – I sent it to my friends :)

  157. Eleanor says

    Great flavor. I prefer 2 cups of coconut milk if you’re using that instead of the almond milk because of the already thicker nature coconut milk has.

  158. Michelle says

    I was looking for a chocolate-y, easy, healthy recipe. I rarely like how online recipes turn out, but this one actually delivered. I did add some mini vegan dark chocolate chips just because, but I would eat this pudding with or without the chips in the future. So good!

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Thanks so much for the lovely review, Michelle. 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

      • Michelle says

        I must have missed that part. :) Five stars. Delicious. I brought some to work today to satisfy my sweet tooth.

  159. Amy says

    I made this, and both my daughter and I LOVED it. It was delicious and very filling. I just made it for the second time, and I added cardamom this time.

  160. Linda Bennett says

    Oh my! Sooo good! My first taste of chia seed anything. Broke recipe down to one serving, sorry I did. Will definitely be on my dessert list from now on. Thank you.

  161. Vin says

    I love tapioca, if you don’t like tapioca’s texture, you may not like this, delicious as this yummy recipe is.

  162. Jamie says

    I made this last night. I followed the recipe but it turned out nasty. When I got it out this morning, the top half was all liquid and the bottom half was like gelatin. I had to mix it for a while. I put it back in the fridge for a few hours and just now tried it. It’s not sweet, very bland and the taste of the chia is super bitter. It was not smooth and the seeds had this soft but firm texture. I threw it away.

    • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

      Hi Jamie, sorry to hear this didn’t work out for you! Is it possible that you missed an ingredient? Leaving out the maple syrup would cause it to be both bland and not mix well. Hope that helps!

      • Victoria Rath says

        Mine also came out the same way :( liquid on top and chia all gelatinous on the bottom. It was very unpleasant to eat even after I tried to mix it up. I kept getting balls of slimey chia. ?? I must have done something wrong, but I followed all the ingredients and steps! The one thing I was thinking is the container. I stored it overnight in a mason jar, and now I’m wondering if I need a wider, shallower container so the chia doesn’t just sink to the bottom. I’m not giving up!! Thoughts?

        • Avatar for Dana @ Minimalist BakerSupport @ Minimalist Baker says

          That could definitely be the case! Another idea is to stir/whisk it again once it has been in the refrigerator for 30-45 minutes. Hope that helps!

        • Jen says

          Re: mason jar, that’s what I made mine in, and it came out great. After I put the lid on, I did shake the jar really hard for a couple of minutes (made it around 8pm), and then shook it again around 10pm when I was heading to bed. In the morning, it was fantastic.