• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Loving It Vegan

  • Home
  • About Me
  • Recipes
  • Free Ebook
menu icon
go to homepage
  • Home
  • About Me
  • Recipes
  • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • search icon
    Homepage link
    • Home
    • About Me
    • Recipes
    • Free Ebook
    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Desserts

    Chocolate Chia Pudding

    Published: Sep 27, 2016 Updated: Aug 20, 2022 by Alison Andrews This post may contain affiliate links

    Jump to Recipe
    Chocolate Chia Pudding

    This easy chocolate chia pudding is so healthy you can have it for breakfast! Creamy, rich, delicious and ready in 30 minutes.

    Chocolate chia pudding in a glass bowl, topped with chocolate pieces and fresh mint leaves.

    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.

    Chia seeds and cocoa powder in a mixing bowl, ready to make chocolate chia pudding.

    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.

    Step by step photos of making chocolate chia pudding.

    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.

    Chocolate chia pudding in a glass dish, topped with chocolate pieces and fresh mint leaves.

    More Vegan Breakfasts/Desserts

    1. Vegan Pancakes
    2. Vegan Waffles
    3. Vegan Crepes
    4. Vegan Banana Bread
    5. Vegan Chocolate Muffins

    Did you make this recipe? Be sure to leave a comment and rating below!

    Chocolate chia pudding in a glass dish topped with vegan chocolate and fresh mint leaves.

    Chocolate Chia Pudding

    Easy 30-minute chocolate chia pudding. So healthy you can have it for breakfast! Creamy, rich, chocolatey and delicious!
    5 from 16 votes
    Print Pin Rate
    Course: Breakfast, Dessert
    Cuisine: American
    Diet: Vegan
    Prep Time: 30 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 4
    Calories: 264kcal
    Author: Alison Andrews

    Ingredients

    • ½ cup Chia Seeds (80g)
    • ¼ cup Cocoa Powder (22g) Unsweetened
    • 2 ¼ cups Coconut Milk (540ml)
    • ¼ cup Maple Syrup (60ml)
    Prevent your screen from going dark

    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).

    Video

    Nutrition

    Serving: 1Serve | Calories: 264kcal | Carbohydrates: 29g | Protein: 5g | Fat: 15g | Saturated Fat: 9g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Sodium: 100mg | Potassium: 213mg | Fiber: 9g | Sugar: 12g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 163mg | Iron: 2mg
    DID YOU MAKE THIS RECIPE? Rate it & leave your feedback in the comments section below, or tag @lovingitvegan on Instagram and hashtag #lovingitvegan
    Get Your Copy! It's FREE!
    « Easiest Vegan Chickpea Burgers
    Vegan Key Lime Cake »
    2.6K shares

    About the Author

    Hi I'm Alison Andrews, I'm the voice and cook behind Loving It Vegan. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. Find out more about me here.

    Loving It Vegan is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. This site may contain some of these links to Amazon.com. If you make a purchase through one of those links, Loving It Vegan will receive a small commission from the purchase at no additional cost to you.

    Reader Interactions

    Comments

    1. Dana says

      June 08, 2019 at 5:10 pm

      Delicious and so easy to make. Thanks for the recipe!5 stars

      Reply
      • Alison Andrews says

        June 10, 2019 at 2:55 pm

        So happy to hear it was a success! Thanks so much for the great review. xo

        Reply
    2. Nicky says

      June 06, 2019 at 4:58 pm

      This is delicious!5 stars

      Reply
      • Alison Andrews says

        June 06, 2019 at 6:46 pm

        Yay! Thanks Nicky! ????

        Reply
    3. Valerie Olney says

      March 20, 2019 at 12:27 am

      Just made it but with a couple substitutions. Was a bit short on chia seeds so I added some hemp hearts. And I’m not doing sugar or syrup so I blended my full fat coconut milk with a couple of rounded tablespoons of swerve sweetener before I mixed it with the raw cacao and seeds. So incredible! Definitely a keeper and lower carb for me, which is what I need.5 stars

      Reply
      • Alison Andrews says

        March 20, 2019 at 5:21 pm

        So glad it was good! Thanks so much for sharing and the awesome review! 🙂

        Reply
    4. Hannah says

      February 27, 2019 at 5:58 pm

      So yummy and husband approved. I usually serve it over frozen berries, and it’s so delish.5 stars

      Reply
      • Alison Andrews says

        February 28, 2019 at 8:59 am

        Wonderful! Thanks so much Hannah! 🙂

        Reply
    5. Anita says

      February 23, 2019 at 2:22 am

      I like to grind the chia seed in a spice grinder first and I also use stevia as the sweetner to make it keto. It makes it very smooth and sweet. Yum! Thanks for the recipe!5 stars

      Reply
      • Alison Andrews says

        February 23, 2019 at 12:26 pm

        Hi Anita, yes, making this smooth is a great variation! Thanks for sharing and the awesome review! 🙂

        Reply
    6. Donna Bell says

      January 07, 2019 at 2:05 pm

      This recipe is great for lots of reasons – it’s quick and easy and ready to eat in 30 minutes. It’s also delicious and satisfying. I didn’t have any canned coconut milk on hand, but was eager to make it so I used soy milk and added two Tbsp of melted coconut oil to make up for the fact that soy milk is less creamy and lower fat. It turned out great. I will definitely be making this again. I stored it in small mason jars – perfect size for one serving.5 stars

      Reply
      • Alison Andrews says

        January 08, 2019 at 10:11 am

        Awesome Donna! So glad it worked out well and thanks for sharing your adjustments. 🙂

        Reply
        • Nichi says

          January 19, 2019 at 7:12 pm

          Can you use regular milk instead of the Almond or Coconut milk?

          Reply
          • Alison Andrews says

            January 20, 2019 at 11:19 am

            You can, but the reason I use coconut milk (canned, full fat) is that it’s very rich so makes a really delicious tasting chia pudding. I am not keen on almond milk for this as it’s too thin but in theory you can use any milk it’s just not going to be as good but that’s also personal preference.

    7. Lana says

      November 04, 2018 at 2:57 am

      Used cacao and it turned out Awesome ?5 stars

      Reply
      • Alison Andrews says

        November 04, 2018 at 9:13 am

        Fantastic! Thanks for the great review! 🙂

        Reply
    8. Winnie says

      May 11, 2018 at 6:05 pm

      Do i use canned coconut milk or coconut milk in a carton?

      Reply
      • Alison Andrews says

        May 12, 2018 at 7:05 am

        Canned. 🙂

        Reply
        • Mary C says

          March 01, 2020 at 12:28 pm

          Hi Alison I used canned which is very creamy and the pudding was delicious. The only thing is that the seeds were a bit crunchy so in future I think I will try adding a bit of water for the seeds to fully hydrate.
          Great recipe though and so easy.

          Reply
          • Alison Andrews says

            March 01, 2020 at 2:04 pm

            Hi Mary! So glad you enjoyed it! I find if you stir it very well then this sorts out that issue. 🙂

    9. Carina says

      December 04, 2017 at 11:34 pm

      How long can you keep the chia seed pudding in your fridge?5 stars

      Reply
      • Alison Andrews says

        December 05, 2017 at 8:53 am

        A few days should be fine if it’s kept covered.

        Reply
    10. Ilka says

      September 25, 2017 at 5:50 pm

      I am not a big fan of chia, but I used it because it is so healthy. This is the first time I try chia pudding and IT IS SOOO GOOD! I used jaggery cane sugar instead of maple syrup, and added a little vanilla and cinnamon. And served with cacao nibs instead of dark chocolate. This is a keeper. Thanks for the recipe.

      Reply
      • Alison Andrews says

        September 26, 2017 at 7:12 am

        Sounds awesome! Thanks for posting! 🙂

        Reply
    11. Karen says

      January 04, 2017 at 6:43 pm

      I’ve eaten chia seeds before and really liked the taste and texture, so I went and bought some but I had no idea what to do with them until I saw this recipe. So good! Best breakfast.5 stars

      Reply
    12. Jmarie says

      October 15, 2016 at 3:40 pm

      Can you use almond milk for this or does it have to be coconut? I usually have almond on hand but we rarely, if ever, keep coconut milk in the house. Just curious if it makes a difference.

      Reply
      • Alison Andrews says

        October 16, 2016 at 1:18 pm

        Yes you can, but it would be less rich. Reason being that canned coconut milk has a high fat percentage and is very rich and creamy whereas almond milk is not. Either one would work fine though.

        Reply
    13. Karen says

      September 29, 2016 at 9:48 pm

      I could eat this every single day! Nom nom5 stars

      Reply
    14. Jess Wright @ The Cookbook Obsession says

      September 28, 2016 at 4:59 pm

      This is so perfect because I just bought my first package of Chia seeds yesterday and I have no idea what to do with them. I’m going to whip this up for dessert TONIGHT!5 stars

      Reply
      • Alison Andrews says

        September 28, 2016 at 8:09 pm

        Awesome! Hope you love it! 🙂

        Reply
    15. Anna Andrews says

      September 27, 2016 at 7:19 pm

      Fabulous!5 stars

      Reply
    Newer Comments »

    Comment Policy: Your feedback is really appreciated! Please do us a favor and rate the recipe as well as this really helps us! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. Rude or insulting comments will not be accepted.

    Leave A Comment & Review Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi I’m Alison Andrews! I love making delicious vegan food and creating delicious vegan versions of all your old favorite dishes, so you can have your vegan cake and eat it too!

    More about me →

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Popular Posts

    • Vegan tuna on an open faced sandwich on a wooden board.
      Vegan Tuna
    • Serving spoonful of vegan mac and cheese.
      The Best Vegan Mac and Cheese (Classic, Baked)
    • Vegan burritos stacked up on top of each other.
      Vegan Burrito
    • Vegan tofu scramble with sliced avocado and fried tomatoes on a white plate.
      Super Eggy Vegan Tofu Scramble
    • Thick slice of cashew cheese on a wooden board.
      Sliceable Cashew Cheese
    • Homemade vegan butter in a glass butter dish with a knife.
      Homemade Vegan Butter

    Veganuary

    • Vegan Thai Peanut Noodles in a black bowl.
      Vegan Thai Peanut Noodles
    • Slices of grilled vegan halloumi on a gray plate.
      Vegan Halloumi
    • Vegan stuffed mushrooms on a white plate.
      Vegan Stuffed Mushrooms
    • Vegan stuffed peppers in a white baking dish.
      Vegan Stuffed Peppers
    • Vegan granola on a baking sheet with a wooden spoon.
      Vegan Granola
    • Powdered sugar sprinkling down over a stack of waffles.
      The Best Vegan Waffles

    See all Veganuary Recipes →


    Footer

    ↑ back to top

    As Seen In

    Press logos black and white

    About

    • Privacy Policy
    • Terms & Conditions

    Follow Us

    • Facebook
    • Twitter
    • Instagram
    • YouTube
    • Pinterest

    Contact

    • About
    • Contact

    Copyright © 2022 Loving It Vegan

    Get 10 fabulous dinner recipes!
    Absolutely free! Sign up below!
    Get Your Copy! It's FREE!