This decadent chocolate chia pudding is crafted with just a few simple ingredients, yet it boasts a rich and satisfying flavor. Packed with 9 grams of protein and over 15 grams of fiber, it provides lasting fullness to power you through your morning.
It took me some time to appreciate chia seed pudding, but this chocolate rendition completely won me over. This make-ahead breakfast is ideal for hectic mornings, and its delectable taste makes it feel like a indulgent treat for breakfast. I genuinely anticipate enjoying it each morning.
You can enjoy this chia pudding as is (as shown in our images), or you can blend it for a smoother consistency! If you’re unsure about the texture of chia seeds, give the blended version a chance. It just might surprise you!
Vital Ingredients
- Chia Seeds: These tiny black seeds are a powerhouse of nutrition, with their high fiber content being a standout benefit. My preferred chia pudding ratio is 3 tablespoons of chia seeds to 1 cup of liquid. If you prefer a thicker pudding, you can easily increase it to 4 tablespoons of seeds.
- Milk or Plant-Based Milk: The choice of milk for your chia pudding is entirely up to you. I enjoy using my homemade oat milk when available. Almond milk, coconut milk, and cashew milk are also fantastic options, while soy milk provides an added protein boost.
- Cocoa Powder: I always opt for unsweetened cocoa powder or cacao powder for this recipe, sweetening the mixture with a touch of maple syrup to taste.
- Maple Syrup: I appreciate how seamlessly maple syrup blends into the milk, although honey or agave nectar also yield excellent results.
- Vanilla, Cinnamon, and Salt: Since chia seeds have a mild flavor on their own, we love enhancing them with vanilla extract, cinnamon, and a pinch of salt.
- Extras: As depicted in our photos, you can add berries, sliced bananas, toasted coconut, nut butter (such as homemade peanut butter, almond butter, or cashew butter), chopped nuts, and more. It also pairs well with a berry salad and a dollop of whipped coconut cream!
Discover the complete recipe with measurements below.
How to Prepare Chocolate Chia Seed Pudding
Tip 1: Prepare the chocolate milk first. For perfect chocolate chia pudding, whisk together the milk, cocoa powder, maple syrup, and spices, then incorporate the chia seeds. This method allows you to eliminate any cocoa lumps and evenly distribute the sweetener before adding the chia seeds.
Tip 2: Overnight is optimal, but 4 hours will suffice. For the thickest chia pudding, I recommend refrigerating it overnight. However, it should reach a thick consistency after 4 hours if you prefer to enjoy it sooner. If possible, stir the pudding a few times during the initial hours in the fridge to ensure the chia seeds are well blended with the chocolate milk.
Tip 3: Enjoy as is or blend it. Our images display the pudding’s texture after an overnight chill. The chia seeds expand significantly, and the surrounding milk transforms into a pudding-like consistency rather than a liquid. If you’re not fond of chia seeds, transfer the pudding to a blender and blend until thick and smooth (you can also blend the mixture before refrigerating, see our tips below the recipe).
Tip 4: Customize with toppings to suit your preference. I personally enjoy pairing berries with my chia pudding and almost always add a spoonful of peanut butter for an extra protein boost. Feel free to experiment with various toppings!
More Breakfasts to Prep in Advance
Chocolate Chia Pudding
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This delightful chia pudding features cocoa powder, a touch of maple syrup, and creamy non-dairy milk. Indulge in this nutritious treat that’s perfect for breakfast or dessert. It’s wholesome, vegan-friendly (with non-dairy milk), and gluten-free.
Makes 1 serving
You Will Need
1 cup unsweetened non-dairy milk, such as almond or coconut milk (236 ml)
1 tablespoon unsweetened cocoa powder or cacao powder
1 tablespoon pure maple syrup, or adjust to taste; if your milk is sweetened, use less
⅛ teaspoon vanilla extract
¼ teaspoon ground cinnamon
⅛ teaspoon fine sea salt
3 tablespoons chia seeds (28 g)
Berries, sliced bananas, toasted coconut, or chopped nuts for topping, optional
Directions
1Prepare the chocolate milk: Whisk together the milk, cocoa powder, maple syrup, vanilla extract, cinnamon, and salt in a small mason jar or bowl until smooth. Taste and adjust by adding more cocoa or maple syrup to suit your preferences.
2Incorporate the chia seeds: Mix in the chia seeds. Let them sit for 1 minute, then stir again to ensure they’re well combined and don’t clump at the bottom.
3Chill: Cover the jar or bowl and refrigerate for at least 4 hours, or until the chia seeds have fully absorbed the liquid and formed a gel-like consistency. For even results, stir the pudding a couple of times while it sets.
4Serve: Before serving, give the pudding a few stirs to break up any potential chia seed clumps. Top with your favorite toppings and enjoy! (For blended chia pudding, refer to the tips below the recipe.)
Adam and Joanne’s Pointers
- Storage: Store chia pudding in an airtight container in the fridge for up to 4 days. Prior to serving, I recommend giving it a good stir and adding toppings such as berries or sliced bananas.
- Thicker chia seed pudding: I prefer the consistency achieved with 3 tablespoons of chia seeds, but for a thicker pudding, consider adding an additional ½ to 1 tablespoon of chia seeds.
- Blended chia seed pudding: You can blend the pudding before or after it sets. To blend prior to refrigeration, combine all ingredients in a blender and blend until smooth. Transfer to a jar and refrigerate for at least 4 hours. To blend after setting, transfer the thickened pudding to a blender and blend until it reaches a chocolate pudding-like consistency. Return to a bowl or jar and enjoy!
- Nutritional values provided below are approximate.
Nutrition Per Serving
Calories
297
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Total Fat
15.6g
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Saturated Fat
1.7g
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Cholesterol
0mg
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Sodium
350.9mg
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Carbohydrate
35.1g
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Dietary Fiber
15.4g
/
Total Sugars
12.3g
/
Protein
9g
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