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).
Delicious and so easy to make. Thanks for the recipe!
So happy to hear it was a success! Thanks so much for the great review. xo
This is delicious!
Yay! Thanks Nicky! ????
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.
So glad it was good! Thanks so much for sharing and the awesome review! 🙂
So yummy and husband approved. I usually serve it over frozen berries, and it’s so delish.
Wonderful! Thanks so much Hannah! 🙂
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!
Hi Anita, yes, making this smooth is a great variation! Thanks for sharing and the awesome review! 🙂
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.
Awesome Donna! So glad it worked out well and thanks for sharing your adjustments. 🙂
Can you use regular milk instead of the Almond or Coconut milk?
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.
Used cacao and it turned out Awesome ?
Fantastic! Thanks for the great review! 🙂
Do i use canned coconut milk or coconut milk in a carton?
Canned. 🙂
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.
Hi Mary! So glad you enjoyed it! I find if you stir it very well then this sorts out that issue. 🙂
How long can you keep the chia seed pudding in your fridge?
A few days should be fine if it’s kept covered.
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.
Sounds awesome! Thanks for posting! 🙂
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.
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.
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.
I could eat this every single day! Nom nom
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!
Awesome! Hope you love it! 🙂
Fabulous!