This Chocolate Chia Seed Pudding is full of rich, creamy flavor. Blended for smoothness, with chia seeds to thicken it perfectly.
Try this vanilla version (non-blended) Chia Seed Pudding next!
author’s note
Smooth, Thick, and Chocolatey!
If you’ve never had chia seed pudding, you’re in for a treat! While I love a classic plain chia seed pudding, I know the texture can be a bit off-putting for some. So, I decided to perfect a blended version, and let me tell you—it’s one of the most delicious things I’ve ever eaten!
It’s super smooth, thick, deeply chocolatey, and packed with ingredients that’ll keep you full for hours. What started as a dessert has quickly become one of my family’s favorite breakfasts. You’ve got to give this one a try!
Ingredients
- Macadamia nut milk: Unsweetened almond or cashew milk also work well.
- Chia seeds: You can find them in the health, bulk, or baking aisles.
- Dutch-process cocoa powder: Dutch-process cocoa is key for a deep, rich flavor. Hershey’s ‘Special Dark’ is an easy-to-find choice.
- Pure maple syrup: Honey can work, but it is a bit stronger.
- Salt and vanilla: Salt and vanilla bring out and balance the flavors.
Topping Ideas
This Chocolate Chia Seed Pudding is great on its own, but here are a few topping ideas:
- Fresh fruit: Try strawberries, blueberries, blackberries, raspberries, or bananas.
- Nuts: Add chopped dry roasted almonds, pecans, or cashews.
- Nut butter: Almond, peanut, or cashew butter for a nutty twist.
- Whipped cream: Coconut or regular whipped cream adds a rich final touch.
- Chocolate shavings: Use a peeler to add chocolate curls from a bar.
Chocolate Chia Seed Pudding Tips
- Blend until smooth: A strong blender will blend in one go, but just blend until smooth.
- Allow time to set: After making it, let it sit for a few hours to thicken as the chia seeds set.
- Make ahead: Make them the night before and chill overnight for a thick, super flavorful pudding. Plus, chocolate makes breakfast better!
Storage
- Store your Chocolate Chia Pudding in airtight containers in the refrigerator for up to 5-7 days. Add toppings right before serving for optimal freshness and texture.
More Make-Ahead Breakfast Ideas:
Chocolate Chia Seed Pudding
Equipment
Ingredients
- 1 cup plant-based milk see note 1
- 1/4 cup chia seeds
- 2 tablespoons Dutch process cocoa powder see note 2
- 2 tablespoons maple syrup see note 3
- 1 teaspoon vanilla extract
- 1/8 teaspoon salt
- Toppings as desired see note 4
Instructions
- Add all the ingredients, except for optional toppings, to a small blender. Blend until completely smooth; this may require running the blender multiple times. Once smooth, use a spatula to transfer the mixture into airtight containers or jars.
- Refrigerate the pudding for at least 2 hours; it’s best after 8 hours, so I like to leave it overnight. The pudding will keep in the fridge for 5–7 days.
- Enjoy as is or add some toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings.
Video
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
This puddings is delicious. I’ve made it twice now and topped with raspberries. I reduced the amount of maple syrup and still very good.
Yay! So happy you’re enjoying this Chocolate Chia Seed Pudding! Thanks Cindy!
One of my favorite recipes. I’ve made it a lot and it always turns out great. I love it with fresh raspberries and a little grated dk chocolate on top. I sometimes have it as a dessert but usually for breakfast.
Delish! So glad you’ve been enjoying! Thanks Sarah! 🙂
Hi. Sounds great but where does the definitely unhealthy trans fat come from? I’d like to omit that. Thanks.
This sounds great! How long does it stay in the fridge? Thinking of making a few days worth of breakfast ahead of time!
This pudding is delicious!!!!! I can’t believe it’s made with chia seeds & nut/plant milk. So happy you shared it! Thank you!
Yay!! So happy you tried it and enjoyed it! Thanks Corrina 🙂