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The next time you want to satisfy a chocolate craving, but you also want to feel great later, try this chocolate chia pudding recipe. It has 15 grams of fiber and 12 grams of plant-based protein (depending on the milk you use) per serving, 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 10-15 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 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 3 tablespoons of chia seeds, 1 tablespoon of cacao powder, 1 tablespoon of maple syrup, and 3/4 cup of milk. (I use unsweetened soy milk for a higher protein content.)
This 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 wait 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!
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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 on eating it, so it has sufficient time to thaw.
The Chocolate Chia Seed Pudding I Can’t Stop Eating
Ingredients
- 3 tablespoons chia seeds
- 1 tablespoon cacao powder (use less for a "milk chocolate" flavor)
- 1 tablespoon pure maple syrup
- ¾ cup milk of choice
Instructions
- In a 14-ounce glass jar with a lid, add the chia seeds, cacao powder, maple syrup, and milk.
- 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
More Healthy Recipes to Try
- Chocolate Avocado Pudding
- Healthy Birthday Cake (fruit-sweetened!)
- Banana Ice Cream
- Strawberry Chia Pudding
If you try this Chocolate Chia Seed Pudding recipe, please leave a comment and star rating below letting me know how you like it.
Can date sugar be used in place of maple syrup or pitted dates? If so what amount do you suggest and do I need to add anything else to it? I’m a chocoholic and want buy the rest of the ingredients the next time I shop at Walmart. Thank you
Hi Linda! I don’t usually have date sugar on hand to experiment with, but I think two pitted Medjool dates taste like 1 tablespoon of maple syrup. So, you could blend the dates into the milk first, then stir it into the chia seed pudding. Hope you enjoy it!