Overnight Chocolate Chia Seed Pudding

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.

Made this and it is delicious!

Sorry but I would not waste my time making this. It tasted horrible. I was gagging when I put it in my mouth and had to spit it out.

I added a little cayenne pepper and served it with raspberries and coconut on top… so good!!!!

I made this with sugar free syrup and it turned out great! Less calories and nice and filling. I used a heaping half teaspoon of cinnamon and roughly 1/16 tsp of salt. Not too salty or sweet. Served with a dollop of cool whip. Great for an evening treat without destroying my blood sugar. Also made a batch with half lite coconut milk from the can and half unsweetened almond milk and it was noticeably creamier. Great recipe!

Loved it!

Made this just as written using almond milk and 4 Tbsp. of organic maple syrup to sweeten. It thickened quickly into a tapioca-like pudding with a bit of crunch. Rich chocolate flavor, very yummy. I’ll be making this again ?

Made this last night. Delish! But for my liquid, I used one cup of whole milk and half a cup of water. I didn’t think it was too salty as some others have said. I would make this again. Thanks for the recipe!

I made this pudding and I loved it!!! I will adopt this recipe as a regular breakfast or snack recipe.
I did not use any salt because I read the comments before. I used coconut milk instead and I did not add any maple syrup, I added two teaspoons of stevia to cut the sugar content. I was delicious!!!!!

Yummmmm! Took advice from comments to mix the cocoa with a bit of soy milk first, then add chia seeds, then the rest of the milk, vanilla, a pinch of salt and finally syrup. I used honey. It turned out to be a deliciously addictive and yummy chocolate pudding.

my pudding came out watery- i did use soy vanilla milk
instead of almond milk – does it not work with that type of milk

this recipe was ridiculously delicious but if I’d to it a second time (which i will definitely do) i would take a bit less cocoa powder in it because it tastes a little too bitter for my taste :)))

I just made this recipe, I was doubtful at first but after the first taste I was sold! It took no time at all and was super easy. It satisfied that sweet craving without the guilt. I didn’t change anything, just added some frozen berries on top. Yum!

This made the perfect after school snack! I love the addition of cinnamon – so yummy! I’ll definitely be making this one again, and may be trying some other flavor variations, too. Thanks for introducing me to chia seed pudding! I absolutely love your recipes, and this is another winner ?

Thank you for this recipe!
I’ve finally committed it to memory. This is my favorite snack!

this is so delicious, I’ve already made it twice. I followed directions exactly and it came out perfect. The second time I used honey for sweetener and it was delicious as well. I didn’t blend it, I liked the consistency and don’t feel like it needs to be blended. Perfect as a dessert or just a little snack!

I have now made this pudding literally hundreds of times and it seems to be a foolproof recipe. My favorite variant is this exact recipe with the addition of one small banana that have been mashed and 4 tablespoons of peanut butter. I made it with orange juice instead of soy milk and I have added mashed raspberries to the chocolate. I have made orange, pineapple coconut. All variants have tasted great and they always set up using 1/3 chia seeds and 1.5 cups of liquid.

Tasty. I layered with coconut yogurt and fresh berries for a breakfast parfait. This was a hit with my friends.

I substituted maple syrup with honey (because I didn’t have maple syrup). So simple and so delicious. Thanks for sharing the recipe.

I made this without blending. Instead I put one of the wire blender balls that come with protein powder in a sealed container with all ingredients then shook it up for a few minutes. It was perfectly blended, no separation, the next morning. Used about 2 tsp of Stevia instead of the maple syrup to sweeten.

This is a great recipe. I loved it so much I had it for breakfast and lunch, and when I gave it to my two-year-old for breakfast, he told me it was chocolate ice cream- SUCCESS!

I’m planning on layering it as a dessert parfait with coconut whipped cream, fresh berries, and shaved chocolate for my vegan friends. Great recipe, Dana!

Hi,
I have been wanting to make a chia seed pudding, but honestly weary of the crunchy texture of chia seeds. I will have to say this recipe is delicious! I used coconut milk, 3 tablespoons of maple syrup and dark chocolate cocoa. Chocolately goodness!! I blended it tonight to convince my daughter she would like it. It still has some crunch because I only have a Ninja to blend it with, but she thought it was good. I am definitely making this again!! Thanks.
Sandy

Oh ma god sooooooo gooooooood. I just ate the whole thing. I meant to make it for my 8 month old. My bad ?
Most recipes call for coconut milk (canned) which is so high in calories … fine for a baby but I try to stay away…. so I made your recipe for homemade almond milk and used that and it was just as thick and perfect as the coconut cream recipes. Barley used any maple syrup – maybe 1 tbsp! Used cacao… now I have to make it again so baby can try some ;)

This pudding recipe is HEAVENLY!! I too divide it in half and top with strawberries and banana for a decadent breakfast. I also use 4 dates, the blender method and a good dash of cinnamon. HIGHLY RECOMMEND!

Firstly, this is hands down, the best chia pudding recipe ever! Thank you for sharing it. I used non fat milk, 6 dates and followed the recipe to a “T”. I whorled mine up in a Ninja blender. I divided the chia pudding into two jars (my husband has a hearty appetite). The pudding already had a thick consistency as I spooned it into the jars. I sampled it, and the pudding is to die for! It is almost decident. It was a rich, chocolaty, smooth spoon of pure heaven. I’ll be trying this with strawberries next. The possibilities are endless! For those who had trouble with the recipe, the only thing I can say is I measured everything. I used Fairlife nonfat milk (dairy). I used my liquid measuring cups for the milk, and my dry measuring cups for the dry ingredients. I did add 6 dates, a half a tsp of cinnamon, a half a tsp of vanilla flavoring and a dash of salt. I am so happy I found this recipe on the Internet. I’m truly sorry for the people it did not work for. Maybe experimenting with adding more seeds or less liquid? I hope every one of you have a blessed day.

I really liked the hint of cinnamon in this recipe. I used two twists of the salt grinder and didn’t find the taste too salty at all. I topped the pudding with chopped banana and cacao nibs. Was yum :)

I just made this and it is in the fridge. I am looking forward to tasting it BUT I have to say that it seemed like a lot of cocoa powder. It came out very dark, almost black and very thick – I had to scrape I out of the blender. Still looking forward to trying it soon!

I left out the salt, reduces maple syrup to 1tbsp and added a half cup of mashed strawberries! Delicious!

What a treat! I left out the salt and added a heaping tsp. of instant coffee along with the vanilla and cinnamon I sweetened with honey. I ate a serving with sliced almonds and another with tart cherries. This is something that I think I will keep on hand for a quick, sweet breakfast.

Didn’t like it, too thick, bitter and it was not a good idea to blend chia seeds (

Oh-so-chocolatey, and nothing to feel bad about! I did the blended version, AND added in a smidge of natural maple syrup and an touch of vanilla. No dates on hand. I could eat this for snacks, dessert, breakfast… plain or add some banana, strawberry or raspberry!! Can’t go wrong!!!

I just made this. It is really good! I didn’t use syrup, dates, or anything extra to make it sweeter. Rather than using unsweetened almond milk I used chocolate almond milk. It sweetens it up without all the extra carbs!

Loved this! I’ve made a lot of different chia recipes and this is by far the best. I didn’t have nut milk so I used coconut milk and added only 1/2 the fat from the top of the can. Also omitted the salt and used 2 Tbs of Maole syrup. Delicious!! Thanks

I love this recipe!! I did it the blended way. I Put some wolfberries in the bottom a parfait glass and topped it with the pudding. My sweeteners were Yacon, maple and dates. I would definitely make again. Thank you!!

Love the consistency! I didn’t blend mine, and I used 1/4 c. unsweetened cocoa powder and 2 Tbsp maple syrup. It was a tad bitter so next time I make I think I’ll go a little lighter on the cocoa powder and maybe a touch more of maple syrup. Tasted great otherwise though! I didn’t have the salt problem like most others did, but I just did a few turns of my salt grinder and didn’t measure so maybe that’s why.

This recipe is amazing. Also, it freezes really well. I make up pots, pop them in the freezer then just get one out the night before to take to work the next day. Have made with coconut milk too, and also added orange essence at other times. I make up a whole batch using 1litre of milk, just multiply the quantities. I leave it in the fridge over night to ‘set’ then freeze it the next day. Thanks for the recipe!

I made this and loved it! I wouldn’t make any changes. Served with So Delicious Coco Whip. Next time, will sprinkle some mini vegan chocolate chips on top.

Oh my, this was absolutely delicious. I accidentally left out the salt and after reading the reviews I’m glad I did. I will definitely be making this again and again.

I made the unblended recipe using all ingredients except salt. I left it in the refrigerator overnight. When I checked in the morning there was a layer of the chia pudding on top of a lot of chocolate liquid. I stirred it and it was the consistency of a very thin cream soup. I’ve added 1/4 cup of chia seeds and hope that it thickens like pudding by the end of the day. Did anyone else have this happen?

You have no idea how much this recipe has changed my life! I make this once a week and have yet to get tired of it. Thank you so much for sharing!

Not good. I had to double the amount of dates and add vanilla to give it any taste other than salt. Much too salty.

This was my first time making/trying chia seed pudding. I’m glad I chose this recipe! I did not blend and let it sit overnight. In the morning, it still seemed like there was a bit too much liquid. But I scooped some out to take for work, added sliced bananas, frozen raspberries, and coco whip. By lunchtime it was perfect! It’s the first time I’ve had chocolate pudding since going plant-based! Thank you!!

I love chia seeds but always bought ready made products. I saw this recipe and had to have a go.
I halved the recipe, didn’t add salt and exchanged the cinnamon for ground ginger.
I used 1tsp raw honey for sweetness. I chucked everything in a plastic tub, put the lid on tightly and shook it to mix.
I popped it in the fridge so its ready to go. Delicious.

Another great recipe, Dana! My first try at chia pudding ever, and it totally worked (I tried the unblended version).
I used regular milk (1.5 %) and 3 tbsp of agave, omitted the cinnamon, added the optional vanilla, and used just a pinch of salt instead of 1/4 tsp (I always do that, to me, 1/4 tsp seems to much for all recipes).
I also did what was recommend in one of the comments and left the mixture settle at room temperature after the first round of whisking for about 15 min, then whisked again before filling the pudding into glasses and putting it into the fridge.
Left it in the fridge to cool overnight and just had the most decadent Monday morning breakfast in a long time (your cinnamon rolls, which I’ve made a million times with a variety of fillings, will be for lunch – is it too obvious that this is the first day of my christmas vacation??).
Will experiment with other flavors soon!
Thanks again and happy holidays :).

Hi Dana, I had recently bought chia seeds and was looking for recipes. So glad I came across yours. I had all the ingredients in the house so I made a batch using 2 tbs maple syrup and 1/4 tsp vanilla late last night. It was so easy! No blender, just used a whisk! I just had a taste this morning. It was absolutely delicious. Thank you so much for sharing your innovative and creative ways with food! Now I have a dessert that is good for me.

I absolutely love this recipe! I use it as a sweet treat while doing Whole 30 diet. Just use dates as the sweetener. Also, I do a mix of half almond milk half coconut milk to give it a creamier taste.

This recipe is lovely! I’ve made it a couple times now with my daughter using all the exact measurements and it came out perfectly! I used almond the first time and made two variations, chocolate and vanilla. The second time I used Organic Coconut Milk, from the can, and it was leaps and bounds better than the almond milk. I used Organic maple syrup to sweeten and top with ground flax seeds, hemp seeds, and strawberries and eat for breakfast! I don’t know why anyone would think it salty because the ratios are spot on! Love this! I shared it with a colleague and she loved it and I just printed off the recipe for her as well.

This has become my favorite thing to make when I’m craving chocolate. I actually like to blend all the non-chia ingredients first, THEN add the chia seeds. The dates blend up well, and then I get to keep the chia seeds whole to avoid that husk-y taste.

I have made this 4-5 times and love it . No salt added and use either real maple syrup or fresh honey. My favorite quick and easy dessert! Top with berries and or whipped cream or nothing. Still sooooo good. I do add the cinnamon

wait, i made this with homemade cashew milk instead of almond and holy sh*t it came out so good. it was like chocolate rice pudding. so good, i’m making it tonight.

I love this recipe. I especially love the real maple syrup for a sweetener. This is solo good!

I made this, unblended. Holy mother it is so good!!!! I used the leftovers from a can of coconut milk (mostly water and a little cream). I topped with blueberries and didn’t share with anyone else. Next time I’ll try blending it but it was great this way too.

Just made this recipe..Started by cutting in in half because i didn’t know if I would like it. But I am just going to make a full recipe tomorrow because I loved it so much!This is truly amazing and i didn’t even puree it!! I am seriously going to look into more vegan recipes. Thank you so much!! Yummy :)

I’ve made this pudding twice so far. First time i used rough amounts of all ingredients (tablespoonfuls and teaspoonfuls), as in the recipe, and it came out smashing. The second time, last night, i decided to take out my kitchen scales and follow the exact amounts in grams. And guess what? It wasn’t as great anymore. Too much seeds and too much cocoa, as the result was a very thick blob of chia, with very powdery texture of cocoa. Shame. Next time I’m gonna have to get back to rough estimates ?. Overall a good recipe. Thanks​.

I thought it was bland. I used good Dutch cocoa, and good bit of vanilla bean, maple syrup and dates.

Turns out we only had dark chocolate cocoa …and topped with raspberries it was great! So refreshing to make a recipe that I actually liked! (Ha!) I did cut the salt in half, just in case, and with the dark chocolate I believe it was a good call. Cheers for a good recipe!

I tried a few recipes and this has been consistently the best. Mine has always thickened up within hours. Flavor is excellent with the cinnamon. I had forgotten I ran out of maple syrup so I used some honey instead.

I just made this and it was tasty, it set up way thicker than I expected.
Very chocolatey and puddingy!

A half recipe fit perfectly in a half-pint mason jar.
I started with the cocoa and a tablespoon of the milk, and mixed it to a paste with a tiny whisk I got on amazon.
I just put a shake of salt in due to the previous comments.

I made the unblended version yesterday and it didn’t set. This am I threw it in the vitamix with a couple of dates. Perfection! Thank you

This is VERY good. I must be both gluten and dairy free, so pudding has been a thing of the past for me–until NOW. I did the non-blended version. Having read several comments that talked about it separating, I decided to use my little whisk attachment on my immersion blender to mix it up. I had NO problems with separation–not that it lasted long enough for the ingredients to part company with one another. I tried the first ramekin shortly after mixing it up to see if it was worth waiting for. Yumm. I waited about two hours and had the second ramekin with dinner as it had already set quite sufficiently. BIGGER Yummmm. And the third ramekin went across the street to my neighbors who rarely think about dinner until they are ravished with the rest of my dinner leftovers. I heard sighs of YUMMMM from all the way across the street. Thank you for the recipe and for your wonderful blog!

Just made this with oat milk and cocoa powder here in the UK. Result: delicious!

I don’t like dates so I used 1 banana instead and it tasted great! Very easy to make and delicious!

I’m a new vegan and this was my first time using chia and making s vegan pudding. Oh my word!! So good. Thank you!

This was so easy and delicious. A new staple for my afternoon snack. I blended the almond milk and dates before mixing and it came together very well.