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Chocolate Chia Pudding

  • Author: Nancylynn
  • Prep Time: 5 minutes (plus time to chill)
  • Total Time: 5 minutes
  • Yield: 4 servings 1x
  • Category: Breakfast or Snack
  • Method: Refrigerator
  • Cuisine: American


This Chocolate Chia Pudding makes a delicious breakfast or after dinner treat when you need something slightly sweet, but also want to get a nice dose of protein before bed.  Chia Pudding is naturally gluten free, dairy free, vegan, and can also be keto/low carb as well! 



1/2 cup Bob’s Red Mill chia seeds

34 Tbsp. unsweetened cocoa powder or raw cacao powder

1/4 tsp. salt

1/2 tsp of cinnamon (optional)

34 Tbsp. pure maple syrup or honey 

2 tsp. vanilla extract

2 cups dairy free milk – almond or cashew are my favorites

optional toppings (see post for more ideas)

raspberries or other fruit

homemade coconut whip cream – see this Strawberry Shortcake recipe for a quick tutorial


  1. In a medium-size bowl, add the cocoa powder, maple syrup, vanilla extract, dairy-free milk, salt and chia seeds. Whisk together until all ingredients are combined and the cocoa powder is completely mixed in. 
  2. Leave the chia seed mixture in the bowl for 5 minutes without stirring for the chia seeds to gel. After 5 minutes, whisk it one more time. 
  3. Cover the bowl or divide into 4 equal servings (I love these Weck jars or mini mason jars) and place it in the refrigerator overnight or a minimum of 4 hours. Remove chia seed pudding from the fridge and stir together with a spoon.
  4. If desired, top with raspberries and 2 T of coconut whipped cream


Makes 4 servings

21 Day Fix: 1 ORANGE, 1/2 TSP, 2 sweetener TSP (per serving) plus toppings

WW: Green, Blue, Purple- 7 points (per serving) plus toppings [Calculated using 3 Tbsp maple syrup and almond milk]


  • Serving Size: 1/4 of recipe (~1/2 cup)

Keywords: chia pudding, chocolate chia pudding, easy chia pudding, vegan chia pudding, how to make chia pudding, chia pudding recipe