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 packed with omega-3s and the perfect on-the-go breakfast. If that doesn’t sell you, I don’t know what will (Rhonda).

Let’s get our pudding on, shall we?

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

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

Big bowl of Chocolate Chia Seed Pudding for a gluten-free vegan snack

I hope you LOVE this pudding. It’s:

Seriously pudding-like
Naturally sweetened
Loaded with nutrients
& Easy to make!

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

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

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

More Pudding Recipes

Two jars of naturally-sweetened vegan Chocolate Chia Seed Pudding

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

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

Overnight Chocolate Chia Seed Pudding

Simple, 6-ingredient chocolate chia seed pudding that’s naturally sweetened and so thick and creamy. Loaded with nutrients and perfect for breakfast, a snack, or dessert!
Author Minimalist Baker
Small jars of Chocolate Chia Seed Pudding topped with pomegranate, banana, and granola
4.64 from 472 votes
Prep Time 3 hours 10 minutes
Total Time 3 hours 10 minutes
Servings 4 (1/2-cup servings)
Course Breakfast, Dessert, Snack
Cuisine Gluten-Free, Vegan
Freezer Friendly No
Does it keep? 4-5 Days



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



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

Nutrition (1 of 4 servings)

Serving: 1 serving Calories: 172 Carbohydrates: 22.1 g Protein: 4.7 g Fat: 7.8 g Saturated Fat: 0.8 g Polyunsaturated Fat: 4.74 g Monounsaturated Fat: 0.46 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 91 mg Potassium: 272 mg Fiber: 8.3 g Sugar: 9.2 g Vitamin A: 200 IU Vitamin C: 0.8 mg Calcium: 220 mg Iron: 4.1 mg
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  1. Theresa says

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

  2. 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!

  3. Joanne says

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

  4. 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.

  5. 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.

  6. 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.

  7. 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!

  8. 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.!

  9. Ella says

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

  10. 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!

  11. 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.

  12. 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.

  13. 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!

  14. 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.

  15. 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.

  16. 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.

  17. Erin Mealey says

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

  18. susan minicucci says

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

  19. Dawn says

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

  20. 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.

  21. 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 !

  22. 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!!

  23. 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!

  24. 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!

  25. 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!

  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. 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!

  28. 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.

  29. 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:)

  30. 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.

  31. 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

  32. 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!

  33. 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.

  34. 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 ;)

  35. 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.

  36. 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?

  37. 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!!

  38. Courtney Brown says

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

  39. 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

  40. 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.

  41. 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!

  42. 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.

  43. 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!

  44. 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!

  45. 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.

  46. 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!

  47. 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.

  48. 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.

  49. 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

  50. 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!

  51. 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!

  52. 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.

  53. 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.

  54. 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.

  55. 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.

  56. 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!

  57. 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.

  58. 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.

  59. 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.

  60. 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!

  61. 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!

  62. 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.

  63. Jennifer 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!

  64. 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.

  65. 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!!

  66. 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.

  67. 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

  68. 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.

  69. 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!

  70. 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!

  71. 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.

  72. 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 ❤️

  73. 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!

  74. 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.

  75. 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.

  76. 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 ;)

  77. 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!

  78. 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!

  79. 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!

  80. 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.

  81. 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.

  82. 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!

  83. 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