Go Back
+ servings
chia seed chocolate pudding in a glass jar with blueberries
Print Recipe
5 from 2 votes

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.
Prep Time5 minutes
Cook Time0 minutes
Setting Time4 hours
Total Time5 minutes
Course: Breakfast, Dessert, healthy, Snack
Cuisine: Australian
Servings: 8
Calories: 166kcal

Ingredients

  • 3 ½ cups milk of choice almond, cashew, oat, coconut, dairy. Use your preferred milk of choice.
  • 1 cup chia seeds
  • 6 tablespoons maple syrup
  • 1-2 teaspoon vanilla bean paste
  • 3 tablespoon unsweetened cocoa powder or cacao powder

See serving options in the notes below.

    Instructions

    • In a small cup, mix the cocoa powder with ⅓ cup of boiling water and stir until smooth.
    • In a mixing bowl, add the milk and chia seeds together and whisk until completely combined and lump free.
    • Add the cocoa, maple syrup and vanilla and whisk again.
    • Set the chia pudding aside and whisk again after one minute, and again after five minutes, to prevent lumps.
    • Add the pudding mix into individual/single serve jars (or keep in one bowl, if preferred) and chill in the refrigerator until thickened and set (overnight is best, or 3-4 hours).
    • Refrigerate for up to five days and serve with your favourite toppings. Enjoy!

    Notes

    1. 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.
    2. Black or white seeds can be used, and both can be found in supermarkets and health food stores.
    3. 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!
    4. 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.
    5. 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.
    6. 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.
    7. Storage; Chia pudding will keep in the fridge for up to 5 days in an airtight container. Alternatively, you can freeze it for up to 2 months. The best way to do this is in individual serves, so that you can thaw one (or more) at a time when you need them. They make a great grab-and-go snack for lunchboxes or afternoon tea when stored this way.
    8. 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.
    9. Please note that the nutrition information is based on the pudding being divided into 8 individual serves. The nutritional information is an estimate only and does not take into account any additional toppings served with the pudding. The information is calculated using almond milk and will vary, depending on the type of milk that you choose to add.
    10. This recipe is made using Australian cups and spoon measurements. Due to cup sizes varying from country to country, I advise adjusting if necessary.

    Nutrition

    Calories: 166kcal | Carbohydrates: 21g | Protein: 4g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 1g | Sodium: 147mg | Potassium: 149mg | Fiber: 8g | Sugar: 10g | Vitamin A: 11IU | Vitamin C: 1mg | Calcium: 284mg | Iron: 2mg