Chocolate Chia Pudding is an indulgently delicious make-ahead breakfast treat or afternoon pick-me-up without any of the guilt! It has a strong cocoa flavor with the perfect amount of sweetness and is perfect topped with fresh raspberries or strawberries and mini chocolate chips for an easy sweet treat to satisfy a chocolate craving!
If you love chocolate for breakfast, you might also like our Chocolate Crepes, Double Chocolate Muffins, or Triple Chocolate Scones.
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If you haven’t tried our easy chocolate chia pudding yet, you are missing out! Naturally gluten-free and vegan (if you use almond milk), this is a super allergy friendly option for a healthy dessert. If you enjoy tapioca pudding, then I can pretty much guarantee you will be a fan of chia pudding. They take on the flavor of whatever base you are mixing them with, and using whole milk or almond milk with cocoa powder gives them a deliciously chocolatey taste that we love.
I am a total texture freak when it comes to food and the fun and interesting texture of chia seed pudding is super satisfying for me. I sometimes even buy little sippy-pouches of chia seed pudding at the store, which I often carry in my purse for a healthy little snack to get me through the day when a craving for something sweet hits rather than resorting to candy or junk food.
This dark chocolate chia seed pudding recipe is one of my favorites to make early in the week to have on hand all week long. It’s great for kids’ lunches, an afterschool treat, or even as a yummy breakfast, especially when you pair it with fresh berries.
What You’ll Need
Scroll down to the recipe card below this post for ingredient quantities and full instructions.
- Chia seeds – These are what makes the chia pudding rich and creamy. A couple of tablespoons of chia seeds will absorb the liquid they soak in to create a creamy tapioca-like pudding.
- Unsweetened cocoa powder – A dark cocoa powder like dutch processed cocoa powder or Hershey’s Special Dark is my top choice to make this chocolate chia pudding recipe but any cocoa or cacao powder would work.
- Milk – I most often use either whole milk for added richness and protein or unsweetened almond milk but any milk (oat milk, soy milk, coconut milk, etc.) should work!
- Sweetener – Honey adds a bit of sweetness to the pudding. Feel free to swap it for pure maple syrup or agave if you prefer.
- Vanilla extract
- Toppings – Don’t forget the toppings! We love raspberries and strawberries with mini chocolate chips, but a drizzle of peanut butter or almond butter, swirls of whipped cream, or desiccated coconut would also be delicious. Fresh cherries, sliced bananas, chopped nuts like pistachios, chocolate shavings or cacao nibs are other favorite toppings that go great with this chocolate chia pudding.
How to Make This Recipe
Combine all ingredients. Stir the chia seeds, cocoa powder, milk, and honey together in a large bowl until combined. Cover and refrigerate for at least 6 hours or overnight.
Top and serve. Divide your chocolate chia pudding into jars or bowls and top with your favorite toppings like fresh fruit, then enjoy!
Recipe FAQ’s
Yes, they sure are! They are rich in minerals, antioxidants, healthy fats and fatty acids, and fiber. Plus, they make a great snack that is both satisfying and yummy, which can help curb other cravings.
Honey is my favorite natural sweetener, but agave or maple syrup are great alternatives. You might need around 3-5 Tablespoons of maple syrup for this recipe to replace the honey.
Variations
- Peanut Butter Chocolate Chia Pudding: Stir 2 Tablespoons of peanut butter in with the other ingredients.
- Mexican Chocolate Chia Pudding: Add ½ to 1 teaspoon of ground cinnamon with the cocoa powder.
- Mint Chocolate Chia Pudding: Add ¼ to ½ teaspoon of peppermint extract to the chia pudding, then serve with some chopped Andes Mints sprinkled on top for a special treat.
How to Store
Chocolate chia pudding will keep in the fridge for up to 5 days in an airtight container.
Can you freeze this recipe?
Yes, you can actually freeze chia seed pudding! I recommend freezing in individual-sized portions. Thaw completely in the refrigerator overnight before serving.
More Breakfast Recipes
Did you make this recipe?
Let me know what you thought with a comment and rating below. You can also take a picture and tag me on Instagram @houseofnasheats or share it on the Pinterest pin so I can see.
Chocolate Chia Pudding
Ingredients
- 1/4 cup chia seeds
- 1 Tablespoon dark cocoa powder
- 1 cup milk (dairy or non-dairy)
- 2 Tablespoons honey or to taste
- 2 Tablespoons mini chocolate chips for garnish
- fresh berries (optional)
Instructions
- In a small jar, stir together the chia seeds and dark cocoa powder.¼ cup chia seeds, 1 Tablespoon dark cocoa powder
- Next add the milk and honey. Make sure to stir until no large lumps of cocoa powder remain.1 cup milk, 2 Tablespoons honey
- Cover the pudding and place it in the fridge for at least 6 hours.
- When ready to serve, top with fresh berries and mini chocolate chips. Enjoy.2 Tablespoons mini chocolate chips, fresh berries
Notes
- Make Ahead: This pudding can be made up to two days in advance. Top with berries and chocolate chips when ready to serve.
- Storage: Store covered in the fridge for up to five days.
I’m confused by the instructions. First it says that you can store the pudding in the fridge for 5 days but in the receipe, it say for 2 days.
Sorry! Fixed the typo. It should be fine for about 5 days.