Chocolate Chia Pudding

Chocolate chia pudding became my late-night indulgence on a day when I craved dessert but didn’t want to dive into something overly rich or complicated and I remember mixing it up with just a few ingredients before bed and waking up to the most luscious pudding waiting in the fridge. That first creamy spoonful was all it took to convince me that healthy and decadent could absolutely go hand in hand.

Since then I’ve made it a regular part of my snack and breakfast rotation because it’s incredibly easy to prep ahead and feels like a treat every time I grab a chilled jar and top it with fruit or nuts it’s naturally sweet rich in fiber and endlessly customizable.

Ingredients

• Here’s what I use for this recipe. You can always make substitutions if you prefer!
• Chia seeds – The base that thickens the pudding naturally while adding fiber and omega-3s.
• Cocoa powder – Delivers deep chocolate flavor without added sugar.
• Milk of choice – Keeps it creamy and can be plant-based or dairy.
• Maple syrup – Gently sweetens the pudding in a natural way.
• Vanilla extract – Enhances the chocolate with warmth and depth.
• Dark chocolate (optional) – Adds richness and texture if used as a topping.
• Fresh berries (optional) – For freshness and a pop of bright flavor.

Tools You’ll Need

• Mixing bowl or jar – To combine and store the pudding.
• Whisk – Helps break up the cocoa and mix chia evenly.
• Measuring spoons – To get the right balance of sweetness and cocoa.
• Spoon or spatula – For stirring and portioning into containers.
• Fridge – To let the chia seeds absorb and turn into pudding.

Instructions

Step 1:

I begin by adding the milk cocoa powder maple syrup and vanilla extract to a mixing bowl or jar.

Step 2:

I whisk everything until the cocoa powder dissolves and the mixture looks smooth and creamy.

Step 3:

Then I stir in the chia seeds making sure they’re fully combined so they don’t clump together later.

Step 4:

I cover the bowl or seal the jar and refrigerate the pudding for at least 4 hours or overnight for best texture.

Step 5:

After chilling I give it one more stir and check that it’s thickened to a pudding-like consistency if it’s too thick I add a splash more milk.

Step 6:

I serve it in bowls topped with dark chocolate shavings and berries or keep it plain for a simpler snack.

Tips

I sometimes blend the pudding after chilling if I want a smooth mousse-like texture instead of the classic chia texture. You can swap cocoa for cacao powder if you like a bolder chocolate taste and for toppings I love coconut flakes peanut butter or chopped nuts depending on my mood. The pudding lasts up to 5 days in the fridge so I usually make a batch to enjoy all week.

Ways to Serve

Topped with berries and dark chocolate for dessert

Layered with granola and banana slices for breakfast

Blended into a smoothie bowl base

Served in jars for portable snacks or on-the-go treats

With a swirl of almond butter and chopped dates for extra richness

Frequently Asked Questions

How long does Chocolate Chia Pudding last in the fridge?

I store it in an airtight container and it stays fresh for up to 5 days.

Can I use plant-based milk in Chocolate Chia Pudding?

Yes any milk works including almond oat soy or coconut milk.

Do I need to blend Chocolate Chia Pudding?

Not at all it depends on your texture preference—I like it both ways depending on the day.

See You in the Kitchen

I hope you try this chocolate chia pudding recipe and enjoy just how creamy satisfying and simple it is! Whether it’s a sweet breakfast or a healthy dessert it always hits the spot. Let me know your favorite toppings or how you serve it I’d love to hear what you create.

Happy Cooking!

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