This Chocolate Chia Seed Pudding is packed with nutritious ingredients and full of rich, creamy flavor. Blended for smoothness, with chia seeds to thicken it perfectly.

Try our vanilla version (non-blended) Chia Seed Pudding next!

Chocolate Chia Seed Pudding

Chocolate Chia Seed Pudding

Chia seeds are amazing — not just for their health benefits but also because they can thicken other foods. They’re great for making a creamy, rich chocolate pudding without using eggs or cornstarch.

If you want to enjoy the benefits of chia seeds but don’t like their bumpy texture, Chocolate Chia Seed Pudding is the perfect recipe. It’s super smooth, thick, deeply chocolatey, and packed with healthy ingredients.

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.
Process shots of ingredients in the blender.

Topping Ideas

This Chocolate Chia Seed Pudding is great on its own, but here are a few topping ideas to add extra flavor:

  • 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 it in one go, but a less powerful one may need blending a few times to smooth the mixture.
  • 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!
Chocolate Chia Seed Pudding with whipped cream and fresh berries on top

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 Recipes

5 from 1 vote

Chocolate Chia Seed Pudding

Well blended for a luxuriously smooth texture, this Chocolate Chia Seed Pudding is sweet, creamy, and packed with nutritious ingredients.
Prep Time: 10 minutes
Chilling Time: 2 hours
Total Time: 2 hours 10 minutes
Servings: 2 servings

Equipment

Ingredients

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

Note 1: While any plant-based milk works, my favorite is macadamia nut milk. Unsweetened vanilla almond or cashew milk are also great choices.
Note 2: For flavor purposes, it’s important to get Dutch-process cocoa powder, which has a much richer and more robust flavor than plain cocoa powder. Hershey’s sells a “Special Dark” cocoa powder, which is a Dutch-process cocoa powder readily available at most grocery stores.
Note 3: Not to be confused with pancake syrup, pure maple syrup is a natural sweetener that adds the perfect amount of sweetness to the chocolate chia pudding. While honey is usually an acceptable substitute, I found the flavor to be a little overwhelming when testing, so I recommend sticking to maple syrup. Taste and add more for a sweeter dessert!
Note 4: You can use any desired toppings such as fresh fruit, coconut whipped cream, and dark chocolate shavings.
Storage: Keep pudding in the fridge for 5–7 days. 

Nutrition

Serving: 1serving | Calories: 213kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Trans Fat: 1g | Sodium: 233mg | Potassium: 233mg | Fiber: 12g | Sugar: 9g | Vitamin A: 16IU | Vitamin C: 1mg | Calcium: 209mg | Iron: 3mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Meet Chelsea


Hello, and welcome to Chelseaโ€™s Messy Apron! Iโ€™m Chelsea, the recipe developer, food photographer, and writer behind the site. Iโ€™m passionate about creating simple, reliable, and delicious recipes that anyone can make.

Thanks for stopping byโ€”I hope you find something delicious to make!

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5 from 1 vote

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6 Comments

  1. Sarah says:

    5 stars
    One of my favorite recipes. Iโ€™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.

    1. Chelsea says:

      Delish! So glad you’ve been enjoying! Thanks Sarah! ๐Ÿ™‚

  2. Ed says:

    Hi. Sounds great but where does the definitely unhealthy trans fat come from? I’d like to omit that. Thanks.

  3. Niloo says:

    This sounds great! How long does it stay in the fridge? Thinking of making a few days worth of breakfast ahead of time!

  4. Corrina Terry says:

    This pudding is delicious!!!!! I canโ€™t believe itโ€™s made with chia seeds & nut/plant milk. So happy you shared it! Thank you!

    1. Chelsea Lords says:

      Yay!! So happy you tried it and enjoyed it! Thanks Corrina ๐Ÿ™‚