Overnight Chocolate Chia Seed Pudding

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! 🤗

Look great! I did it so tasty. Thanks for your sharing!

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.

I added a banana. It came out great .

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.

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!

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

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.

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.

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.

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!

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.

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.

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.

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

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

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.

Made with dark cocoa powder and topped with defrosted berries. Delicious!

Excellent!

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 !

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!!

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!

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!

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!

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!

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!

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.

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.

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

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

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.

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

My go to recipe when I’m having a sweet tooth. So yummy

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.

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!!

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

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.

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!

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.

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.

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!

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!

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!

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.

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.

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.

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.

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!

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.

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.

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!

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!

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.

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!!

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.

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:)

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.

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!

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!

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.

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 ❤️

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!

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.

I make this regularly and everyone enjoys it hugely. So quick and easy

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.

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 ;)

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!

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!

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!

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.

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.

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.

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