Chia Seed Chocolate Pudding

This creamy and indulgent overnight chia seed chocolate pudding is perfect for a filling and healthy dessert, snack or make-ahead breakfast. Made with only 5 ingredients, including cocoa powder and your milk of choice, it is naturally sweetened, vegan and gluten-free.

Why you’ll love this recipe

• Super simple – anyone can make it. All you need is 5 ingredients and about 5 minutes to prepare. The fridge does all the work!
• Healthy – chia pudding contains omega-3 fatty acids, antioxidants, calcium and loads of protein and fibre. And each serve contains less than 1 tablespoon of maple syrup. In fact, it is so healthy that it is suitable for breakfast!
• Meal prep friendly – make a batch the night before and keep it in the fridge for 5 days, perfect for a grab-and-go snack or breakfast on busy mornings.
• Great for lunchboxes – top it with fruit or granola and serve it as a snack throughout the day. Kids will love its chocolate pudding taste and it will keep them full and energised.
• Versatile – any type of milk will work, so add your preferred milk to suit your tastes and dietary requirements.

Ingredients you will need

** This post contains tips and instructions to achieve the best possible results. The photo above is a great guide for when you are in the supermarket, but for full ingredient quantities and methods, please scroll down to the detailed recipe card below!

• Chia seeds – are known as being a powerhouse superfood with many nutritional benefits, as well as being a great source of energy. The small seeds are highly versatile; they can be soaked and added to porridge or made into puddings, used in baking and cooking or sprinkled over yoghurt or other foods. The chia seeds thicken and become gel-like as they soak in liquid, meaning you don’t need any other thickening agents to make this pudding. Black or white seeds can be used, and both can be found in supermarkets and health food stores. If you don’t love the texture of chia seeds, this recipe can also be blended for a smoother consistency.

• Milk – is used to soak and thicken the chia seeds. For this recipe, any type of milk can be used. Regular dairy milk can be used if you don’t require the pudding to be vegan, or you can use almond milk, oat milk, coconut milk, or your preferred milk. Coconut milk tends to be a little thicker, so if you use it, check the consistency after 10 minutes and add a little water to thin, if needed.

• Maple syrup – is used to add natural sweetness. Only 6 tablespoons are added to make the entire batch of pudding (8 serves). Or you can add more or less syrup, to taste. Maple syrup can be swapped for honey or brown rice syrup.

• Cocoa powder – unsweetened cocoa powder gives the pudding its chocolatey flavour. Dissolve it in a little boiling water first, to prevent powdery lumps. Cocoa powder can be swapped for raw cacao powder, if preferred.

Step by step guide

Step 1 – Dissolve the cocoa powder;

In a small cup or jug, mix the cocoa powder with some boiling water and stir to dissolve. This step helps to remove any lumps from the cocoa before stirring it through the mixture.

Step 2 – Mix the milk and chia seeds;

Whisk the milk and chia seeds together, until combined.

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Step 3 – Add the remaining ingredients;

Add the cocoa mixture, vanilla and maple syrup and whisk again to combine. Let the chia mixture sit for a minute and then whisk again.

Then whisk again at 5 minutes, to avoid lumps.

**As the chia seeds start to thicken and settle, lumps can form. Whisking at 1 minute and 5 minutes after adding the liquid will result in a smooth, consistent pudding with no lumps.

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Step 4 – Allow to set;

Divide the mixture into individual jars (or keep it in one bowl if preferred), cover and allow to set in the fridge overnight, or for at least 3-4 hours. The chia pudding is ready when it is thick and no longer watery.

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Full ingredient quantities and instructions can be found in the recipe card below.

Expert tips

• The chia seeds will need to soak for at least 3-4 hours, but overnight is best. Simply prepare a batch the night before and cover and it will be ready by breakfast!
• If you don’t like the lumpy texture of the chia seeds, you can blitz the ingredients in a food processor or blender until smooth for a more mousse-like consistency. Then, set as normal.
• The perfect chia seed to milk ratio varies slightly, depending on the type of milk used. And it also depends on whether you prefer a thicker or thinner pudding consistency. Add more milk (to thin) or more chia seeds (to thicken) to achieve your perfect consistency.
• Chia seeds will settle on the bottom of the bowl as they thicken. To prevent lumps forming in the pudding, it is best to whisk the pudding a couple of times after adding the chia seeds to the milk. Leave the bowl on the bench and whisk again at 1 minute and then again after 5 minutes.
• Prefer vanilla pudding? Try this vanilla bean chia pudding instead!
• Serving suggestions; while it tastes amazing on its own, this pudding is so versatile and can be topped with any of your favourite healthy add-ins. Try some grated dark chocolate, cacao nibs, fresh berries, Greek yoghurt, crunchy granola or even some chocolate avocado mousse for the ultimate chocolate indulgence.

FAQs

Related recipes

Here are some more healthy recipes using chia seeds;

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Update Notes: This recipe was originally published in July 2019, but was re-published with new information, helpful tips and photos in February 2022.