Description
Rich, creamy Chocolate Chia Pudding made with just 5 simple ingredients in 5 minutes! This healthy, no-bake dessert tastes like chocolate mousse but is packed with fiber, protein, and omega-3s. Perfect for breakfast, snacks, or guilt-free dessert. Vegan, gluten-free, and customizable.
Ingredients
Base:
- ¼ cup chia seeds
- 1 cup milk of choice (almond milk, oat milk, coconut milk, or dairy milk)
Chocolate Flavor:
- 2 tablespoons unsweetened cocoa powder
- 2–3 tablespoons maple syrup or honey (adjust to taste)
- ½ teaspoon vanilla extract (optional)
- Pinch of salt (optional, enhances chocolate flavor)
Optional Toppings:
- Fresh berries (strawberries, raspberries, blueberries)
- Sliced banana
- Shaved dark chocolate or chocolate chips
- Coconut flakes (sweetened or unsweetened)
- Nut butter drizzle (almond butter, peanut butter, cashew butter)
- Granola for crunch
- Whipped cream or coconut whipped cream
Instructions
In a medium bowl or large mason jar, whisk together 1 cup milk, 2 tablespoons cocoa powder, 2–3 tablespoons maple syrup (or honey), ½ teaspoon vanilla extract, and a pinch of salt. Whisk vigorously for about 30 seconds until the cocoa powder is completely dissolved and no lumps remain. The mixture should be smooth and chocolatey.
Add ¼ cup chia seeds to the chocolate milk mixture. Stir thoroughly with a whisk or fork for at least 30 seconds, making sure the chia seeds are evenly distributed throughout the liquid and no clumps form at the bottom.
Let the mixture sit at room temperature for about 5 minutes. The chia seeds will start to absorb liquid and gel up. After 5 minutes, give it another thorough stir to break up any chia seeds that have settled to the bottom or clumped together. This second stir is crucial for smooth, lump-free pudding.
Cover the bowl or jar with plastic wrap or a tight-fitting lid. Refrigerate for at least 2–4 hours, or preferably overnight, until the pudding has thickened to a creamy, spoonable consistency. The chia seeds will absorb the liquid and create that signature pudding texture.
Remove from the refrigerator and give the pudding a final stir to redistribute any liquid that may have separated. Spoon into serving bowls or jars, add your favorite toppings like fresh berries, sliced banana, shaved chocolate, coconut flakes, or a drizzle of nut butter, and enjoy!
Notes
- Intensify chocolate flavor: Add 1–2 teaspoons of espresso powder or instant coffee to amplify the chocolate taste without making it taste like coffee.
- Make it sweeter: Taste before refrigerating and add more sweetener if needed—it’s harder to mix in after it sets.
- Meal prep hack: Make individual portions in 4-ounce mason jars for grab-and-go breakfasts or snacks all week.
- Blend for smoothness: For an ultra-smooth pudding without chia seed texture, blend everything in a blender before refrigerating.
- Speed it up: Need it faster? Pop it in the freezer for 30–45 minutes instead of refrigerating, stirring halfway through.
- Avoid bitter taste: Don’t skip the salt or sweetener—they balance the cocoa’s natural bitterness.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Breakfast
- Method: No-Bake, Chill
- Cuisine: American
Nutrition
- Calories: 185
- Sugar: 12g
- Sodium: 95mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 10g
- Protein: 5g
- Cholesterol: 0mg