This easy chocolate chia pudding is so healthy you can have it for breakfast! Creamy, rich, delicious and ready in 30 minutes.
The awesome thing about this chocolate chia pudding is that you know you’re eating something super healthy.
And while being ridiculously good for you it still manages to be insanely delicious.
I’ve always had a thing for chia pudding, as evidenced by the fact that there are a couple of awesome recipes for chia pudding on this site, our peaches and cream chia pudding and our mango chia pudding.
It’s actually so healthy that this is a pudding you would be perfectly justified in having for breakfast! Yes, pudding for breakfast, life is just that good.
And then there’s the fact that this is a really easy dessert to whip together.
How To Make Chocolate Chia Pudding
You will find full instructions and measurements in the recipe card at the bottom of the post. This is a summary of the process to go along with the process photos.
It’s just a case of throwing some chia seeds and cocoa powder into a bowl.
Then you pour over coconut milk and maple syrup and whisk until it’s all well mixed. Then you just place it into the fridge for 30 minutes.
If you take it out for a stir half way through, that’s good, but if you forget, that’s also fine (I forgot!), you can just stir it a bit more vigorously at the 30 minute mark.
Then you divide it into bowls and serve.
If you serve it with some dark chocolate pieces and mint leaves, well, that’s even better.
It’s best served right away, if you leave it in the fridge overnight, it sets more and more firmly until it’s quite solid, which is less good.
As you see it served here, it’s a delicious consistency, very ‘pudding-like’ in all the good ways.
More Vegan Breakfasts/Desserts
Did you make this recipe? Be sure to leave a comment and rating below!
Chocolate Chia Pudding
Ingredients
- ½ cup Chia Seeds (80g)
- ¼ cup Cocoa Powder (22g) Unsweetened
- 2 ¼ cups Coconut Milk (540ml)
- ¼ cup Maple Syrup (60ml)
Instructions
- Add the chia seeds and cocoa powder to a mixing bowl.
- Pour in the coconut milk and maple syrup and whisk it up until well mixed.
- Then place the mixing bowl into the fridge for 30 minutes.
- At around the 15 minute mark, take the bowl out and give it a stir.
- After 30 minutes, serve with some dark chocolate pieces and mint leaves (optional).
Oh Joy! I am celiac/diabetic T1 and laughed out loud when I saw how easy this is.
Thank you so much Alison, for sharing this nutricious recipe!!!
Happy to help Karen! 🙂
Keep coming back to this one. So easy and quick and healthy! Kids love it too.
Wonderful! Thanks for the great review Kirsti!
SO delicious! We make this all the time! We double the recipe and it usually feeds six to eight people. We make this with honey and sometimes both syrup and honey, but we don’t like it very sweet, so we use half as much sweetener the recipe calls for.
Thanks for the great review Laurie!
do we need to cover the bowl when refrigerated
You can if you like but you don’t have to.
Hola. Can we use Honey instead of Maple Syrup?
Sure!