Overnight Chocolate Chia Seed Pudding

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

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

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

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

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

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

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

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

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

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

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

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

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

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

I made this for my 3 boys (9,7,5) as an after school snack with granola and fruit on top and they loved it! Asked if I could make it every day; so just finished up batch number two! Thanks so much for this recipe! xo

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

I’ve only had chia pudding one other time and…yuck.
I am trying to be healthier, saw “chocolate”,
and thought I’d give it try-especially after reading the other positive comments.
What a pleasant surprise! I used a little more than 3T of agave vs syrup as I had it on hand and substituted a few shakes of cayenne pepper vs cinnamon and was very happy with the subtly spicy outcome.
Thank you for this simple, delightful recipe!

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

Nothing beats sitting on the couch with a family size block of Cadbury chocolate but I am on a health kick and trying to shed a couple of kilos. So I made this and yum. It satisfied the chocolate and sugar fix and I happily devoured it whilst binge watching show after show (after a run on the treadmill of course).
Thanks for sharing. Will be making this again and again x

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

I am also new to the chia pudding bandwagon. As I am hypoglycemic, my naturopath suggested it. I went out and bought the ingredients and attempted my chia venture. First, you really really really and I mean Spice girl Really, have to love rice pudding. I don’t. The recipe I followed was chia seeds, cocoa, coconut milk ( I’m allergic to almond milk), maple syrup and cinnamon. I hesitated at the maple syrup but added it anyways. I was so excited seeing the chia pudding form into a wonderful gelatinous kind of solid. I couldn’t wait to try it for a snack the next day at work. Well I’m announcing I’m jumping off over my chia pudding train. It is gross. The flavour was absolutely disgusting. It was gelatin masked by a hint of maple syrup and a dash of cinnamon but I just couldn’t get through the texture. I am a texture Queen! I eat foods based on texture so even blended, whisked, smoothed, this chia pudding to me was disgusting. It was not something I enjoyed eating and certainly not at break time which is one thing I look forward to at work because it’s that precious moment where I can lure my eyes away from a screen and have a food holiday. No. This was a nightmare plane ride. A Chia nightmare vacation at a two star hotel. I kept eating it, thinking I would have to acquire the taste and with each spoon, I really wanted to vomit. There was no “lovely” taste. There was nothing that made me feel like I was getting anything good. If I’m snacking on chia seed pudding with maple syrup and cocoa and cinnamon well then I’d just rather add them to a salad or eat them with a spoon! Seriously, I am a huge chocolate lover. I do not have a sweet tooth but I will die for chocolate- well almost. And this to me was inedible. I really give kudos to vegans and vegetarians who swear by this but I’m wondering what is all the craze about it being so delicious! It’s not. It’s like flavoured gelatin with seeds. I whisked and whisked and then I blended so I didn’t have to whisk, I mashed and squished and still it had very little to do with the chia seed texture as with the ENTIRE pudding texture. By all means I am a firm believer that you should try things, and who knows I may perfect a chia pudding YUMMY recipe that actually tastes like cocoa. My question is, why didn’t I use real milk. Why didn’t I use chocolate milk. I know I get it the sugar right? It’s about eliminating the sugar but maple syrup also has sugar and cocoa also has sugar unless it’s unsweetened and then seriously I can’t even imagine how that would taste in a chia pudding. I’m sorry to give up on chia pudding but unless it’s going to make my escape from my computer, a week long recluse on a Caribbean island (if only in my head) then I will have to pass.

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

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

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.

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

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

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.

I never add maple syrup or Stevia or any other sweetener to my chia pudding and it still is so delicious!

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.

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.

I love making this recipe. It is easy, versatile and adaptable.

Awesome, easy and delicious!
Thank you! ?‍?

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!

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.

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.

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!

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

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!

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.

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.

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.

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!!!

It was so good

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.

Beautiful recipe thank u!! Even my super fussy hubbie loved it!! ??

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 ??

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.

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.

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

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…

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.

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!

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.

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.

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. ?

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!

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.

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.

This is the best chocolate chia recipe I have made.

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!!

I found this very simple to make, and loved the texture, and the taste. Try it, you’ll like it!!

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!

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 :)

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.

I made this. It has a good flavor, but the texture is slimy.

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!

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.

Forgot to add stars, sorry. 5

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.

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