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.
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.
I hope you LOVE this pudding. It’s:
Creamy
Seriously pudding-like
Naturally sweetened
Chocolaty
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.
More Pudding Recipes
- How to Make Chia Pudding
- Peanut Butter and Jelly Chia Pudding
- Vegan Chocolate Protein Pudding (Two Ways!)
- Chocolate Peanut Butter Avocado Pudding
- Banana & Berry Hemp Seed Pudding
- 5-Ingredient Vegan Peanut Butter 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
Ingredients
- 1/4 cup cacao powder or unsweetened cocoa powder
- 3-5 Tbsp maple syrup
- 1/2 tsp ground cinnamon (optional)
- 1 pinch sea salt
- 1/2 tsp vanilla extract
- 1 ½ cups Almond Breeze Almondmilk Original Unsweetened (or light coconut milk for creamier texture!)
- 1/2 cup chia seeds
Instructions
- To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
- Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it’s achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
- Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.
Video
Notes
*Prep time reflects chilling for the least amount of time (3 hours).
*Recipe loosely adapted from Pop Sugar.
Nutrition (1 of 4 servings)
Neri Ashley M. Cabajar says
this looks beautiful and delicious
Thanks so much, Neri!
Beverly Nicol says
Can you use monk fruit instead of maple syrup?
Hey Beverly! We haven’t tried it, but we think it would definitely work. Let us know if you do some experimenting with the amount you add!
Ads says
Can you replace the maple syrup with powdered sweetner please?
We haven’t tried this recipe with a powdered sweetener, but we think it would definitely work. Let us know if you do some experimenting with the amount you add!
Juliana says
We love this decadent chocolate chia pudding. Thank you! Have you had any luck freezing it?
We’re so glad you enjoy it, Juliana! Thanks so much for sharing. We don’t recommend freezing it though.
Liza says
Me and my husband really enjoyed this- it was rich and dark like a chocolate mousse. Unfortunately my kids didn’t care for it, If I made it again I would reduce the cocoa for them (maybe in half).
Thanks so much for sharing, Liza!
Stuart says
Would it be OK to substitute monk fruit or similar for a diabetic friendly dish?
Hey Stuart! We haven’t tried it, but we think it would definitely work. Let us know if you do some experimenting with the amount you add!
Nicole says
This is one of my go-to favorites for quick breakfasts, dessert, or a snack. This time around I added frozen raspberries, and since frozen raspberries tend to crumble, they mixed in so nicely. I like to top it with hemp seeds for extra protein.
Yum, your additions sound wonderful, Nicole! Thanks so much for sharing! xo
Lily Bishop says
Can I use just regular dairy-free milk? I’m lactose intolerant but hate nut milk. Also, can I use honey instead of maple syrup?
Hi Lily, yes, dairy milk would work here! Honey can be a little harder to mix in than maple syrup, but it would work in terms of sweetness and flavor.
Barb Brenner says
I made rhe changes the previous reviewer suggested and it was absolute perfection!! Tomorrow I’ll add in some fresh raspberries!
Amazing! Thanks so much for sharing your experience, Barb!
Debra E Whitehead says
This Chocolate Chia Seed pudding looks lovely. And easy! You mention almond milk or coconut milk. I’m wondering if any plant based milk might do? I use mostly soy. Thoughts?
Hi Debra, yes, feel free to use your preferred plant based milk! Soy does have a stronger flavor, so we prefer almond or coconut here, but any plain, unsweetened dairy-free milk should be fine.
Kitty Koniali says
Great recipe and it satisfied my chocolate sweet tooth. I would recommend using less cocoa (I used 4Tbs) and more maple syrup (used 4 TBS). I also used 3 Tbs Greek yogurt and 1 cup of milk, instead of the 1 1/2 cup milk. The salt is recommended! The first time I made it the cocoa was overwhelming-even for me. With the new adjustments, it was yummy and light!
Thanks so much for sharing, Kitty! We’re so glad you enjoyed it with those modifications! xo
Jodi Barry says
I made this with exact measurements in recipe and my pudding is soupy. What do you think happened?
Oh no! Sorry that happened, Jodi. Could it be that your chia seeds are old? Sometimes that causes them to not absorb as much moisture. Try giving the pudding another stir and letting it sit for ~30 minutes more. If that still doesn’t do the trick, you could try adding more chia seeds. Hope that helps!
Esther says
Turned out great! I’m not a fan of chia seeds so I ground them up in a NutraBullet then added the rest of the ingredients to it. Very quick to make. Also used 1% milk as that’s all I had on hand. I’m happy!!
We’re so glad you enjoyed the result, Esther. Thank you for sharing your experience and modifications! xo
Bebe says
Okay I make this all the time and I love it. I usually use coconut milk. Have to share my tip, I use a milk frother to combine the ingredients, and makes it so lush. If the texture of individual chia seeds isn’t your favorite try this!
Brilliant! Thanks so much for sharing! xoxo
Pauve says
This turned out pretty great!!!! I’m not a huge huge chocolate fan, but this really hit the spot. I ended up using flax seed milk and added another half a cup because I didn’t want it to end up crazy thick. I think even if I used almond milk I still would have added the extra half a cup. Next time I make this I’ll also be using less coco powder. I didn’t have any maple syrup unfortunately so used cane sugar. I used about 3.5 tbsp for the same level of sweetness. Maybe another half a tbsp would’ve helped counter the chocolate. The cinnamon and salt also helps sooooo much. It really balances out the chocolate without being overwhelming. Think close to Mexican hot chocolate vibes. This recipe is relatively fool proof and I’ve made it exactly as posted and with alterations and turned out great both times. Only other suggestion I’d make that wasn’t on the recipe – added the chia seeds slowly into the liquid to prevent clumping. And if you add them maybe like a bit at a time and wait like 5m in between it helps avoid clumping and overall smooth consistency. Great recipe try it!! Next time I’m gonna do half flax seeds half chia seeds to see how it turns out!
Thank you so much for this helpful review, Pauve! We’re so glad you enjoyed it overall! xo
kovu says
Was pretty disappointed by this. The cocoa powder was way too overwhelming and it didn’t taste good at all. The only thing “chocolate” about this pudding was the colour.
We’re so sorry yours didn’t taste good, Kovu! Did you add the full amount of maple syrup? That will help balance the cocoa flavor. Feel free to add more, to taste!
Brenda says
Hi. Could you substitute oat beverage or cashew beverage for the almond beverage?
Definitely! Feel free to use either :)
Hannah says
Made this and turned out delicious! Except there ended up being a thick layer of solid chocolate chia at the bottom of the bowl, any idea why this would happen and how to prevent it?
Hi Hannah, this usually just means it needs another stir!
Pauve says
After you get everything mixed together let it sit for about 30 min and then give it a final stir before you leave it for a few hours or overnight. Also slowly add in the chia seeds to make sure it’s not creating clumps.
Spandana Goli says
I added a little bit more maple syrup, rasberries and unsweetened coconut flakes but next time will add some peanut/almond butter for the sweetness
Yum, both of those variations sound lovely! Thank you for sharing, Spandana! xo
Spandana Goli says
Can I add Greek yogurt to the pudding to up the protein or does that not go well?
I ran out of Greek yogurt after I prepped the pudding but was wondering if I could add it in before I eat it – maybe add some coconut essence and maple syrup to it and whip it up to make faux coconut cream (sorry for this suggestion even – a few months ago I would be rolling my eyes but now on a high protein low carb diet and limiting processed sugar so asking)
Hi Spandana, we would say it’s worth a try! It might taste sort of like chocolate cheesecake :)
Spandana Goli says
Thank you! The greek yogurt tastes good but the coconut extract addition didn’t taste good (it was expired but also needs some sweetness to balance the alcohol I think)
Aw, bummer on the coconut extract! Thank you for the update! xo
Lindsay Clayton says
Mine didn’t set overnight. Any idea why??
Bummer! Sorry that happened, Lindsay. Is it possible your chia seeds are old? Or the liquid to chia seed ratio got thrown off somehow?
Lindsay Clayton says
The chia seeds are old. Do they lose their ability to expand? I bought fresh ones today.
Yes! Old chia seeds will have trouble expanding.
Charly says
This was very tasty and I will make it again. I used regular dairy milk and dark chocolate powder. So yummy
Yay! We’re so glad you enjoyed the chia pudding and will be making it again. Thank you for the lovely review, Charly! xo
Petra says
I love this recipe, it’s my to go for a nice breakfast or a snack. I usually use agave syrup as maple syrup is expensive here and today I went for honey.
Will serve it with bananas tomorrow but the best fruit to serve it with is red currant :)
We’re so glad you’re enjoying this chia pudding. Red currants sound like a wonderful pairing! Thank you for sharing, Petra! xo