Name: Chocolate Chia Seed Pudding
Prep time: 5 min
Total time: 4 h 5 min
Cuisine: American
Ingredients: 1/4 cup chia seeds; 2 tbsp unsweetened cocoa powder; 1 cup milk of choice (almond, oat, dairy, etc.); 1–2 tbsp maple syrup or honey (to taste); 1/2 tsp vanilla extract; Pinch of salt; Optional toppings: sliced bananas, berries, shredded coconut, granola, dark chocolate chips

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This chocolate chia seed pudding is a creamy, rich, and wholesome treat made with just a few ingredients. It’s perfect for breakfast, snack time, or dessert — and the best part is, I can make it the night before and grab it from the fridge the next day.

Why You’ll Love This Recipe

I love how easy it is to make with no cooking required. The chia seeds absorb the liquid and turn into a pudding-like texture, and the cocoa powder gives it that deep chocolate flavor. It’s naturally sweetened, full of fiber, and totally customizable with toppings.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

chia seeds
unsweetened cocoa powder
milk of choice (I usually use almond or oat milk)
maple syrup or honey
vanilla extract
pinch of salt

Optional toppings:

sliced bananas
berries
shredded coconut
granola
dark chocolate chips

Directions

In a medium bowl or jar, I whisk together the milk, cocoa powder, maple syrup (or honey), vanilla, and salt until smooth.
I add the chia seeds and stir well to make sure they’re fully mixed in and not clumped.
I let the mixture sit for about 10 minutes, then I stir it again to redistribute the seeds.
I cover the bowl or jar and place it in the fridge for at least 4 hours or overnight until thickened.
Before serving, I give it a good stir and top it with fruit, nuts, or whatever I’m craving.

Servings and timing

Servings: 2
Prep time: 5 minutes
Chill time: 4 hours (or overnight)
Total time: 4 hours 5 minutes

Variations

I sometimes blend the pudding after chilling for a smoother, more mousse-like texture.
A spoonful of peanut butter or almond butter adds richness.
For a mocha version, I add a bit of espresso powder to the mix.
Swapping cocoa powder with melted dark chocolate makes it even creamier.

Storage/Reheating

I store the pudding in an airtight container in the fridge for up to 5 days. It doesn’t need reheating — I eat it cold. If it thickens too much, I stir in a splash of milk before serving.

FAQs

Can I make this without cocoa powder?

Yes, I just skip it for a plain chia pudding or flavor it with vanilla, cinnamon, or fruit puree instead.

Why isn’t my pudding thickening?

I make sure to use the correct chia-to-liquid ratio and let it chill long enough. Stirring twice — once right after mixing and again 10 minutes later — helps it set properly.

Can I use flavored milk?

Yes, I sometimes use chocolate almond milk or vanilla oat milk to boost the flavor without extra steps.

Is this good for meal prep?

Absolutely. I prep a few jars ahead of time and keep them in the fridge for grab-and-go breakfasts or snacks all week.

Is this pudding healthy?

Yes. It’s packed with fiber, healthy fats, and antioxidants — especially when I use unsweetened milk and natural sweeteners.

Conclusion

Chocolate chia seed pudding is one of my favorite simple recipes that feels like dessert but is secretly good for me. It’s easy to prep, easy to customize, and always hits the spot whether I’m starting my day or winding it down.