Chocolate Chia Seed Pudding

The next time you want to satisfy a chocolate craving while also feeling great later, try this chocolate chia pudding recipe. It has 10 grams of fiber and 8 grams of plant-based protein per serving (depending on the milk you use), so it will leave you feeling full and satisfied. It tastes like dessert, but I don’t feel terrible after eating it!

With that being said, if you’re new to eating fiber, you might want to start by eating only a half batch at a time. I’ve worked my way up to eating 10 grams of fiber per meal (easily surpassing the recommended daily amount), but increasing your fiber intake too fast can make digestion a bit uncomfortable.

Once you get used to it, you’ll be able to eat chia pudding almost daily, like I do. Pair it with a couple of hard-boiled eggs or turkey breakfast sausage patties, and you’ll have a complete meal ready to grab from the fridge!

⭐⭐⭐⭐⭐ Featured Review

“Such a quick and easy breakfast to throw together for the next morning. I love being able to pull it out for a quick breakfast and throw some berries on top and homemade hazelnut butter. Such a treat! Also, if you top with strawberries and a drizzle of peanut butter it tastes like PB&J flavor. So good!” – Annette

Chocolate Chia Pudding Ingredients

• Chia Seeds. You can use white or black chia seeds with the same results. The most important thing to note about chia seeds is that they can go rancid in the pantry. If your chia pudding doesn’t taste good, that could be the reason why! Store them in the fridge for a better shelf life.
• Cacao Powder. I always keep raw cacao powder in my pantry, which is slightly more bitter than regular cocoa powder. Either option will work in this recipe, so you can tweak this to taste as you stir it together.
• Maple Syrup. This is not to be confused with processed pancake syrup. Pure maple syrup has only 1 ingredient on the label (maple syrup!) and it pairs perfectly with chocolate flavors. If you want to use another sweetener to taste, feel free to experiment with it.
• Milk of Choice. I use unsweetened soy milk in this recipe to keep it dairy-free but higher in protein. If you want to use a different variety, that works, too!

Topping Note: You can change the flavor of this chia pudding each morning by adding different toppings. I like it with a drizzle of peanut butter sometimes, and I think it pairs perfectly with fresh berries– especially raspberries! For a chocolate peppermint twist, you could add a tiny splash of peppermint extract.

Recipe for Chocolate Chia Seed Pudding

Step 1:

In a 14-ounce or larger jar with a lid, add 2 tablespoons of chia seeds, 2 to 3 teaspoons of cacao powder, 1 tablespoon of maple syrup, and 1/2 cup of milk. (I use unsweetened soy milk for a higher protein content.)

Using all 3 teaspoons of cacao powder will create a dark chocolate pudding that isn’t too sweet. If you prefer more of a “milk chocolate” flavor, start with just 2 level teaspoons of cacao powder instead.

Use a whisk to stir the ingredients together, then let it sit for 5 minutes so the chia seeds can begin to absorb the liquid.

Note: You can make up to 4 days’ worth of chia pudding at a time, so prepare as many servings as you’ll eat in that time frame. It’s easy to double or triple the recipe!

Step 2:

After 5 minutes have passed, use the whisk to stir the mixture again. You’ll notice the chia seeds have started to clump together. The whisk will help them break up and ensure the flavorings are evenly distributed. 

Be sure to check the bottom and sides of the jar to break up any clumps that may occur. (I almost always catch a clump I’ve missed when I visually check the sides of the jar.)

Then secure the lid on the jar and place it in the fridge to chill overnight. It will thicken as the chia seeds absorb the milk!

Serving & Storage Tips

When you’re ready to eat, simply grab a jar from the fridge and remove the lid. It’s ready to eat right away!

I usually like to add a topping for extra texture and flavor. Fresh raspberries are my go-to, but it’s also delicious with a drizzle of peanut butter or some crunchy walnuts on top.

Storage Tip: You can store chia pudding in the fridge for up to 4 days. Feel free to make as many jars as you’ll eat in that time frame! I’ve also frozen chia pudding before, and it thaws well. Be sure to transfer it to the fridge the night before you plan to eat it, so it has enough time to thaw.

The Chocolate Chia Seed Pudding I Can’t Stop Eating

4.93 from 41 votes

This chocolate chia seed pudding is almost too easy to make. I've had it for breakfast 3 times this week, and I don't see myself stopping anytime soon! It's the easiest way to start your day with 10 grams of fiber, yet it tastes like dessert. Top it with fresh raspberries or a drizzle of peanut butter to change up the flavor each morning!

prep5 mins cook0 mins Rest time:10 mins total15 mins

Servings:1

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Ingredients

 

US CustomaryMetric

 

1x2x3x

• 2 tablespoons chia seeds
• 2 to 3 teaspoons cacao powder (use less for a "milk chocolate" flavor)
• 1 tablespoon pure maple syrup
• ½ cup milk of choice

Instructions

• In a 12-ounce (or larger) glass jar with a lid, add the chia seeds, cacao powder, maple syrup, and milk.
Note: This will keep well in the fridge for 4 days, so feel free to make more than one jar as part of your meal prep routine.
• Use a small whisk or fork to stir the ingredients together. The cocoa powder may not mix in easily right away, so don't be frustrated if some small clumps remain on top. Let the mixture rest for 5 minutes, so the chia seeds can start to gel.
• After 5 minutes have passed, use the whisk to mix the chia pudding again. The mixture will start to thicken slightly as you stir and the cacao powder should start to mix in better. Be sure to scrape the sides and bottom of each jar to break up any clumps. (I look at the sides to visually find clumps.) Then secure the lid and store the jar in the fridge overnight.
• When you're ready to eat the next day (or several days later), all you have to do is remove the lid and dig in. I like to top mine with fresh berries for extra flavor, or try a drizzle of peanut butter for a peanut butter cup taste! If you want a sweeter flavor, you can also add an extra drizzle of maple syrup.

Video

Notes

Nutrition information is for the whole batch made with unsweetened soy milk. This information is automatically calculated using an online ingredient database, so it is just an estimate, not a guarantee.

Fruit-Sweetened Variation: You can replace 1 tablespoon of maple syrup with 2 pitted Medjool dates. In that case, I’d recommend blending the dates with the milk and cacao powder first, then pour it over the chia seeds. If you need to thin it with a little extra milk, you can do that just before serving. 

Batch Size: I go back and forth on how big I want this batch to be, so let me tell you another way I like to make this—you can use 3 tablespoons of chia seeds and 3/4 cup unsweetened milk to make a larger portion without changing the maple syrup or cacao powder. The resulting chocolate flavor is more diluted, but it makes for a more substantial breakfast at this ratio, if you prefer. (Nutrition-wise, it’s about 300 calories with 15 grams of fiber and 12 grams of protein this way.)

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 8g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 51mg | Potassium: 319mg | Fiber: 10g | Sugar: 13g | Vitamin A: 264IU | Vitamin C: 0.4mg | Calcium: 326mg | Iron: 3mg

Author: Megan Gilmore

Course: Dessert

Cuisine: American

Keyword: Chocolate Chia Pudding

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If you try this Chocolate Chia Seed Pudding recipe, please leave a comment and star rating below letting me know how you like it.