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Chocolate Chia Seed Pudding Recipe

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4.3 from 9 reviews

This creamy and rich Chocolate Chia Seed Pudding is a healthy, delicious dessert or breakfast option that’s incredibly easy to make. By combining unsweetened cocoa powder with coconut milk and chia seeds, it offers a naturally sweetened, dairy-free pudding packed with fiber and antioxidants. Sweetened with maple syrup and flavored with vanilla bean paste or cinnamon, this pudding thickens beautifully in the fridge and can be topped with fresh fruits, nuts, or granola for added texture and flavor.

  • Total Time: 2 hours 10 minutes
  • Yield: 2 servings

Ingredients

Base Ingredients

  • 1/4 cup unsweetened cocoa powder
  • 14 oz canned coconut milk (about 1 3/4 cups)
  • 5 tablespoons chia seeds
  • 4 tablespoons maple syrup (adjust to taste)
  • 1/2 teaspoon vanilla bean paste or cinnamon
  • 1/8 teaspoon salt

Toppings (Optional)

  • Fresh berries or other fruit
  • Granola
  • Nuts
  • Nut butter

Instructions

  1. Mix cocoa and coconut milk: In a bowl or mason jar, whisk together the unsweetened cocoa powder and canned coconut milk until you achieve a smooth, lump-free mixture.
  2. Add chia seeds and flavorings: Stir in the chia seeds, maple syrup, vanilla bean paste (or cinnamon), and salt until all ingredients are well combined.
  3. Initial rest and stir: Let the mixture sit for 5 minutes to allow chia seeds to start absorbing liquid, then stir again to break up any chia clumps.
  4. Refrigerate to set: Cover the bowl or jar and refrigerate for 1 to 2 hours, or overnight, until the pudding thickens and becomes creamy. If the pudding isn’t thick enough after this time, add an extra tablespoon of chia seeds, stir well, and refrigerate for an additional 30 minutes.
  5. Serve with toppings: When ready to eat, top your chia pudding with your choice of fresh berries, granola, nuts, or nut butter for added flavor and texture.
  6. Storage: Store any leftovers in an airtight container in the refrigerator for up to 5 days.

Notes

  • You can adjust the sweetness by adding more or less maple syrup according to your preference.
  • Using full-fat canned coconut milk will produce a creamier pudding compared to light coconut milk.
  • Letting the pudding sit overnight results in the best texture and flavor.
  • Chia pudding is versatile; feel free to experiment with different toppings like shredded coconut, cacao nibs, or different nut butters.
  • If the pudding is too thick after refrigeration, you can stir in a little extra coconut milk to loosen the texture.
  • This recipe is naturally vegan, gluten-free, and dairy-free.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 0 minutes
  • Category: Dessert
  • Method: No-Cook
  • Cuisine: American
  • Diet: Vegan

Find it online: https://recipeteach.com/chocolate-chia-seed-pudding-recipe/