subscribe to new posts: via email via rss

Chocolate Chia Pudding

Chocolate chia pudding is so simple and amazingly delicious. It’s the easiest healthy dessert recipe you can make with no baking.

It’s creamy, chocolatey, indulgent and yet, loaded with nutrients. Bonus, it’s also vegan and dairy-free. A winner of a dessert recipe that you’ll make again and again.

Chocolate chia pudding in a dessert glass with frozen, frosted raspberries on top.

I almost hesitate at calling this chocolate chia pudding a dessert or labeling it as indulgent, because really, it’s probably healthier than the average breakfast or snack. There’s just one tablespoon of maple syrup per serving. So feel free to enjoy it any time of day!

But want to know why I really love this recipe? It’s so darn easy to make and you probably have all of the ingredients in your kitchen already. You can’t beat that.

What’s in Chocolate Chia Pudding?

There’s only 5 ingredients in this recipe and that includes:

  • Cacao Powder: Cacao powder is typically less processed and healthier than cocoa powder, but either works.
  • Maple Syrup: One of my favorite all natural sweeteners.
  • Vanilla Extract: For that sweet flavor and smooth aroma.
  • Dairy-Free Milk: Choose your favorite one, they all work beautifully.
  • Chia Seeds: The glue that combines everything together into a creamy, dreamy dessert.

So then how do you make it? All you have to do is whisk together the cacao powder, maple syrup, vanilla extract, nut milk and chia seeds. Chill it for a few hours (or overnight). And voila – chocolate chia pudding. I’ve topped mine with raspberries and chocolate shavings today, but feel free to get creative.

Pro tip: If you don’t like the tapioca consistency of chia pudding and want a smoother, more mousse-like texture, you can blitz it all together in a high-powered blender until it’s smooth.

Chocolate chia pudding ingredients in a bowl ready to be mixed.

Are Chia Seeds Healthy?

They sure are! Chia seeds have a ton of health benefits. They’re on my list of 8 anti-inflammatory foods to eat every week since they’re so high in antioxidants and loaded with fiber. In fact, they may be the best source of fiber on the planet.

What Kind of Milk Can I Use in Chia Seed Pudding?

This chocolate chia seed pudding will work with all types of dairy and dairy-free milks. I used my cashew milk recipe (my personal favorite). But you could also use almond milkbanana milk or coconut milk.

If you make this recipe with full-fat coconut milk, it will likely be thicker than the previously mentioned options. You could always add more milk or water to thin it down, if desired.

Chocolate chia pudding in a glass with raspberries on top and a spoon next to it.

How Long Will the Pudding Last?

Chocolate chia pudding can be left in the fridge for about 4-5 days. This makes it an easy treat to make in a batch and enjoy over the course of a week.

If you make a large batch, you could even freeze it, then thaw as needed (for when the craving strikes). Meal prepped chia pudding for dessert? Oh yes. You’re welcome!

Two servings of chocolate chia pudding with raspberries on top.

Chocolate Chia Pudding Recipe (1-Minute Video)

While it’s super easy to make this recipe, it always helps to watch a quick step-by-step tutorial video. Give it a watch!

More Delicious Chia Seed Recipes

Want two more simple chocolate dessert recipes? Make sure to check out my Chocolate Mug Cake and Chocolate Avocado Pudding. They take less than 5 minutes to make!

Chocolate chia pudding in a dessert glass with frozen, frosted raspberries on top.
5 from 21 votes

Chocolate Chia Seed Pudding

Prep Time: 5 mins
wait time: 4 hrs
Total Time: 4 hrs 5 mins
Servings: 2
Author: Lisa Bryan
Print Recipe Pin Recipe
Chocolate Chia Seed Pudding is a perfectly simple and light dessert when you’re having a chocolate craving. There's only 5 ingredients and you likely have them already. Watch the video above to see how quickly it comes together!


  • 2 tbsp cacao powder , or cocoa powder
  • 2 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 cup dairy-free milk
  • 1/4 cup chia seeds



  • In a medium-size bowl, add the cacao powder, maple syrup, vanilla extract, dairy-free milk and chia seeds. Whisk together until all ingredients are combined.
  • Leave the mixture in the bowl for 15 minutes without stirring for the chia seeds to gel. After 15 minutes, whisk it together one more time.
  • Cover the bowl and place it in the refrigerator overnight or a minimum of 4 hours. 
  • Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Serve into small dessert sized glasses. Top with your favorite fruit, chocolate shavings or other garnishes.

Lisa's Tips

  • If you notice your chia seeds aren't starting to gel and thicken after 10 minutes, you may have dud chia seeds. This can happen in they've been sitting in your pantry a while. Just grab a new bag of chia seeds
  • If you want that frosted look on your berries, here's how you do it. In a single layer on a plate, freeze fresh berries that have been washed and are completely dry. Once they're frozen, add them to the chocolate chia pudding. About 2-3 minutes later (as they come to room temperature) they'll have that frosted look. But serve them up quick because it doesn't last long! 


Calories: 232kcal, Carbohydrates: 30g, Protein: 8g, Fat: 9g, Saturated Fat: 1g, Sodium: 65mg, Potassium: 380mg, Fiber: 10g, Sugar: 15g, Vitamin A: 465IU, Vitamin C: 10.6mg, Calcium: 328mg, Iron: 3mg
Course: Dessert
Cuisine: American
Keyword: Chocolate Chia Pudding, Chocolate Chia Pudding Recipe, Chocolate Chia Seed Pudding
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

Leave a Reply

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

50 comments on “Chocolate Chia Pudding”

  1. I have made this 5 times now and wow it is so good and simple. I only use honey now to make things sweet and let me tell you it is so good with honey. I made it last night and couldn’t wait to have it this AM.

    • Hi Ellen – I am so glad you love the chia pudding recipe! Honey is a great alternative and tastes just as great :)

  2. Love love this chai pudding…AND I love your youtube channel!
    Thanks so much for your delicious recipes and fun videos :-)

  3. I was wondering if you could tell me how many carbs and sugars this recipe would have if I left out the maple syrup? I think it would taste OK for me as I don’t have much of a craving for sweets and the vanilla would be enough.

  4. Hey, Lisa, 

    This was an absolutely delicious and possibly the most easiest dessert one can whip up. I am also doing Keto so switched the maple syrup to 18drops of liquid stevia left everything else the same. Just wanted to leave a review so that other Keto people out there can try it out as well. Thanks. 

  5. Thanks for this great and super easy recipe!! I’m a new mum with absolutely no time and we had some friends coming over who happen to be vegan and this was so quick and easy to put together. Everyone loved it. I also added some mint to it and it was delicious.

  6. Ok, it’s because I trust you that I gave this pudding a try. After all, chia seeds are just such an unusual food. I’m not typically a fan. Well, you won me over (again). I finally have found a use for chia. After the pudding thickened, I topped it with unsweetened coconut shards, finely chopped walnuts and sliced bananas. This was really good. 

  7. Chocolate and chia, you just can’t go wrong

  8. Hi Lisa, can you use normal full fat milk? 

  9. WOW!  I just made this, and it is delicious!  I used canned coconut milk, so it is rich and decadent! 

  10. Did you use the low sugar milk? Like there is 30 60 90 calorie almond milk? If it has a higher sugar count can I leave out the maple syrup?
    I don’t want to waste the milk or chia seeds

    • Hi Linda – I usually use unsweetened milk for this recipe and add the syrup. The syrup just acts as a sweetener in this recipe, so you can add or omit as much as you like depending on either how much sugar you want to consume or if you just prefer desserts sweeter. But yes, if you have sweetened milk on hand, then you probably don’t need to add syrup or maybe just add 1 tbsp. Test it out and see what you like best! :)

  11. OMG. You knocked it out of the park — again! Sending to all my friends!

    • Awwww, thank you, Michelle! I appreciate the kind words and I’m so happy you loved the pudding! :)

  12. Soo delicious! Had leftovers for breakfast this morning with sliced banana and a dollop of nut butter! Divine!

    • Wow, that does sound delicious! Thank you for the kind comment, Charlene! So glad you loved the pudding :)

  13. Looks amazing! The pro tip: does it matter in which step it goes in the blender? Blend it up first and then follow the recipe? Or is it better to make the pudding and blend it when it’s ready the next day?

    • Hi Johanna – I would recommend blending after the pudding have had time to gel or right before serving.

  14. Guess what we are having tomorrow – again?!  Eldest son – hmmm, just needs kirsch cherries and make it into Black Forest gateau.  Middle son – love it.  Daughter – can I have this for breakfast every morning as it tastes better than coco pops.  Husband – why did you make small portions? So, made more for tomorrow.  On Friday, will make this  trifle with kirsch cherries, success once again Lisa!

  15. Have been wanting to try chia seed pudding for a while but the texture puts me off, so I’m excited to read you recommending to blend it (for those of us with texture issues!) At which point would it be best blended, eg pre or post gelling stage?

    • Hi Shiv – I would recommend to blend after the gelling process and right before serving. Let me know how it turns out! My family devoured the chia seed pudding over Mother’s day! :)

  16. LIsa!!!!! You just keep getting better and better with guilt free indulgence! Guess what I have waiting in the fridge for tomorrow pudding?! Smells divine and I had a spoonful! Yummmmmmmmmmmm! This is so going to be our staple go to pudding throughout the warmer weather days. Oh!!!!

    • Aw, thanks Dot! I’m all about the super simple and chocolately desserts. And you can’t beat how easy this one is to make! ;) Hope you and the family enjoy heaps of it! x

  17. I love chia pudding! Looks so delicious and perfect for summer parties!

  18. I can’t tell you how much I love trying your recipes. I just discovered you and I just love that you use your vita mix and all the healthy food you make look and taste great . Thank you. May God bless you as you continue to bless us. 

    Denise Ehrman

  19. Sooooo yummy!! Had to have chocolate and it definitely hit the spot. I added coconut whip and strawberries.

  20. This recipe looks amazing (as usual)! I’m going to make it this morning so that I have a healthy afternoon snack! Curious, though… do you think ground up chia seeds will do the job? I opt for ground in my kitchen because I have heard that you get even more nutrients out of them this way! I’m just not sure if they would still get up, but I don’t see why not? Thanks again for an amazing recipe!

    • Hi Brittany – Thank you for the kind comment! I haven’t tried chia pudding with ground chia seeds but I don’t see why it wouldn’t still gel. Test it out and let me know how its goes. :)

  21. A total unique combination to making this delicious Pudding. A must try out option for sure.

  22. These pictures are amazing and the recipe looks even better!  So creamy and so chocolatey, my favorite combination!

  23. Really great! I like chia because it’s healty, but I never tought about using it with chocolate. I guess I’ll try it! Thanks for sharing!

  24. I love chia pudding but this chocolate chia pudding takes sounds even better. Perfect healthy dessert for my sweet tooth.

  25. What a beautiful looking pudding. Chia adds so much more texture and goodness to the chocolate pudding.