Chocolate Chia Seed Pudding (Only 4 ingredients!)

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You may have already tried my chocolate avocado pudding, but if you’re not a fan of avocado, this Chocolate Chia Seed Pudding is for you. It’s quick & easy to prepare, and has a rich chocolate flavor!

showing texture of chocolate chia pudding

Is Chia Seed Pudding Healthy?

This pudding reminds me a little bit of tapioca pudding, only this one is made with chia seeds, which are loaded with antioxidants, plant-based protein, omega-3 fatty acids, and fiber.

They have so much fiber, in fact, that a 1-ounce serving of chia seeds has only 2 “net” carbs. (Net carbs are the total carbohydrate count minus the fiber.) This pudding also has 8 grams of plant-based protein per serving.

chocolate chia pudding ingredients being mixed

Benefits of Chia Seeds

What’s so great about chia seeds? Here are a few reasons why I love them.

  • Chia seeds are high in fiber, with a 1-ounce serving containing 10 grams. A 2015 study suggests that eating 30 grams of fiber daily may help with weight loss, when compared to following a more complicated diet routine.
  • Chia seeds are high in antioxidants, which may help prevent free radical damage in the body. (source)
  • Chia seeds also contain alpha-linolenic acid (ALA), which may help to reduce the risk of coronary heart disease. (source)
  • Chia seeds are a good source of calicum, and contain no cholesterol.

Thanks to that fiber, chia seeds can leave you feeling full longer, so I think they make a great addition for breakfast or a healthy snack.

How to Make Chocolate Chia Seed Pudding

Making this pudding is incredibly easy. All you need to do is stir together the chocolate milk ingredients— almond milk, cacao powder, maple syrup, and a splash of vanilla– and then pour that over the chia seeds.

Use a whisk to make sure the chia seeds will get evenly coated with the chocolate milk mixture, then transfer the pudding mixture to the fridge to thicken up! The pudding should be ready to serve in roughly 15 to 20 minutes, but you can also keep it in the fridge for several days, as an easy make-ahead meal.

how to make chocolate chia pudding with whisk

How to Thicken Chia Pudding

If you have a chia pudding that won’t thicken up, or has a runny consistency, there are a few ways to fix that. Hopefully the following tips will prevent it from happening in the first place!

  • Use a whisk to stir the pudding. For some reason, the whisk does a better job of breaking up the chia seeds. A whisk will make sure the seeds get evenly coated with the liquid, so that they can gel and expand.
  • Use the proper liquid ratio. Some chia pudding recipes will call for too much liquid. I like using a ratio of of 1 tablespoon of chia seeds for every 1/4 cup of liquid. (Not including flavorings, like maple syrup.)
  • Add more chia seeds and stir again. If you have a runny chia pudding, you can always add more chia seeds to help it thicken up! Make sure you use a whisk again to stir it together, then wait for it to thicken.
  • Blend the pudding. If your chia pudding didn’t thicken up, add it to a blender and blend until smooth. It will be thicker that way, with a more authentic, smooth pudding texture.

If you don’t love chocolate pudding, try my easy make-ahead chia pudding recipe or vanilla chia pudding as an alternative, too.

Tips for Blended Chia Seed Pudding

If you don’t like the texture of chia seeds, you can blend chia pudding to create a smooth consistency. Just add all of the ingredients to a blender, including the chia seeds, and blend until smooth.

blended chia pudding texture

Note: One thing to keep in mind about blended chia seed pudding, is that the blending process makes the chia seeds have a stronger flavor. I like to add an extra tablespoon of maple syrup to help combat this, when making the blended version, and you might want to add a little extra cacao powder, too.

How to Make Chia Seed Pudding without Added Sugar

In the recipe below I’ve made it as easy as possible to prepare this pudding by using maple syrup. It’s easy to measure and takes just minutes to stir together.

However, I’ve also made this pudding with dates instead, for a 100% fruit-sweetened option. You can replace 1 tablespoon of maple syrup with 2 dates, and then make the chocolate milk in a blender before pouring it over the chia seeds, to make sure the dates are totally broken down.

I think it’s important to note that studies have classified dates to be a low-glycemic food (source), and have found that even diabetics can consume them without significant glucose spikes (source). I personally find date-sweetened desserts to leave me feeling more balanced after I eat them, too– in other words, I can enjoy a portion, but don’t feel like binging on more sweets later!

showing texture of chocolate chia pudding
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4.91 from 32 votes

Chocolate Chia Seed Pudding (only 4 ingredients!)

This Chocolate Chia Seed Pudding is a quick & healthy breakfast, that tastes like chocolate pudding!
Course Dessert
Cuisine American
Keyword Chocolate Chia Pudding
Prep Time 5 minutes
Chill time 15 minutes
Total Time 20 minutes
Servings 2 servings
Calories 222kcal


  • 1 cup non-dairy milk (almond, oat, hemp, etc.)
  • 2 to 3 tablespoons raw cacao powder (or cocoa powder)
  • 2 to 3 tablespoons maple syrup (see notes for date substitution)
  • 1/4 cup chia seeds


  • In a mixing bowl (with a pour spout, if possible) combine the milk, 2 tablespoons of cacao powder, and 2 tablespoons maple syrup. Taste the mixture, and add more cacao powder or maple syrup to taste. Keep in mind that the chia seeds will dilute the chocolate milk flavor slightly.
  • To make two individual servings, pour 2 tablespoons of chia seeds into two separate storage jars that have lids. Divide the chocolate milk between the two containers, and then use a whisk to mix well. (Alternatively, you can add the chia seeds to the chocolate milk mixture to stir well, then pour the chia pudding into the storage containers-- it's totally up to you!)
  • Transfer the pudding to the fridge to thicken up, for at least 15 minutes, but it will get even thicker the longer it chills. You can make this pudding up to 3 days in advance as a make-ahead meal option, as long as you store it in an airtight container in the fridge.



To make a fruit-sweetened chia pudding, replace the 2 tablespoons of maple syrup with 4 squishy Medjool dates. (Make sure to remove the pits!) You'll need to blend the chocolate milk mixture in this case, to break down the dates, then pour the mixture over the chia seeds and proceed with the recipe.


Calories: 222kcal | Carbohydrates: 29g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Sodium: 65mg | Potassium: 374mg | Fiber: 9g | Sugar: 15g | Vitamin A: 464IU | Vitamin C: 8mg | Calcium: 327mg | Iron: 3mg
Chia pudding nutrition info above is for one serving, using 2 tablespoons of maple syrup.

Recipe Notes:

  • You can make this chia pudding recipe with almond milk, oat milk, hemp milk with great results.
  • If you’re not vegan, you can replace the maple syrup with honey, instead.

If you try this recipe, please leave a comment below letting me know how you like it! And if you make any modifications, I’d love to hear about those, too. We can all benefit from your experience.

Reader Feedback: Have you tried chia pudding before? This chocolate version is a great way to get kids to try it, too!

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I made this according to the recipe vita mix but also let everything soak for 20 minutes before blending. An hour later and the flavor is good but it’s still runny. Any idea why mine is and everyone else seems to have thicker results? Thank you!


Hello Megan,

I was wondering if i’d be able to substitute the chia seeds for flax seed?



    Megan Gilmore

    Yes, I think so– but I think the flavor might be different, so feel free to adjust that to taste as you go. And I think flax seed might have to be ground to “gel” the way chia seeds do. I use a coffee grinder to do that!


Omg! I must admit i was a little skeptical when i read this, but it is so yum! It seriously tastes like chocolate yogo/custard, and i dont have to feel guilty for eating it. Thanks! 😊


Thank you Megan !

Carolyn Katz

This recipe is awesome! Thanks so much! I made it today for the 2nd time as a Valentine’s Day treat. This time, I had put everything but the dates in the blender, and then I realized someone in my house had eaten the last of our dates! Fortunately, I had date paste in the fridge, so I put in 2 TBSP of date paste instead of the 4 Medjool dates. I was a little worried it might mess with the consistency, but it was perfect! I also added a little bit of sea salt, and that was a nice addition. I think I like this batch better than the first one, which I didn’t think was possible!

Muneeba Najam

The chia seeds in my pudding were a still crunchy. I’ve never made chia pudding before so not sure if the seeds retain a crunchy texture. I soaked the chia seeds and dates for 20 minutes before blending. Otherwise the pudding tasted quite nice.

Abigail Jane

Yum, this recipe looks absolutely delicious! I’m not much of a chocolate person but I can’t turn down a chocolate pudding!
I recently wrote a post on flax seeds which made me realize just how similar they are to chia seeds. I often use them as replacements for each other in recipes.

Lianne byrne

Could I swap the milk for water?

Nithya Caleb

Is this properly combined? What food category would this fall under?


Can you use cocunut milk?


I’ve made this several times now and my husband I love using honey instead of maple syrup and then adding fresh raspberries on top. It makes you feel like you’re splurging on having dessert but also keeping it healthy.


Love it! We live in our van, and it’s so easy to make and minimal dishes… and tastes so good!


Can you add fruit with chia seeds in this pudding or in a smoothie?


Do you blend the mix before or after the chia seeds have soaked?


Loved this soo good!! I used coconut milk I added sliced strawberries


Has anyone ever tried to use flaxseed instead of chia seeds for this recipe?


I’ve made this recipe so many times. It’s always amazing. It tastes like rich chocolate icecream to me! I eat it with a little teaspoon of jam on top! I double the recipe and make it with a can of full fat coconut milk (400 ml).

Ann zavisha

Really great added better stevia great for diabetics


Delicious and healthy! Used the vitamix before putting pudding into individual ramekins in fridge -worked great!

Kate M

I used date syrup in place of maple and it was great. Definitely prefer it blended as the black and white chia mix I have says grainy even after overnight in the fridge. My new go to chocolate fix. Thanks!


This is SO good!!!! My husband and I love it. I am going to try adding a little instant espresso powder to my next batch for a mocha version!

Erin Linnane

Can you use Chocolate Almond milk? Or do you need the cocoa for consistency?

    Megan Gilmore

    I think chocolate almond milk would work texture wise, but I’ve never tested that flavor-wise, so I would just have extra cacao powder on hand in case you want a richer chocolate flavor.

Amber Maron

I made this with hemp milk and dates instead of maple syrup, and it was SO GOOD. I definitely recommend making this if you love chocolate!

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