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–+ servings
Two glasses of rich Chocolate Chia Pudding topped with banana slices and grated chocolate sit on a purple surface, accompanied by two metal spoons and a folded burgundy napkin.

Chocolate Chia Pudding

Chocolate Chia Pudding is a creamy, no-cook dessert I make for busy mornings, post-workout snacks, and brunch gatherings because it comes together in minutes and thickens overnight in the fridge. The chia seeds absorb coconut milk and create a thick, spoonable texture while cocoa powder adds deep chocolate flavor and maple syrup brings natural sweetness. I serve it with fresh fruit, nuts, or yogurt for customizable toppings that make each bowl feel special. It stays fresh in the fridge for up to 4 days, making it perfect for meal prep and grab-and-go breakfasts all week.
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Prep Time 5 minutes
Chill Time 4 hours
Total Time 4 hours 5 minutes
Course Breakfast, Dessert, Snack
Cuisine American
Servings 2
Calories 611 kcal

Equipment

Ingredients
  

  • 1 ½ cups coconut milk
  • ½ cup chia seeds
  • 2 ½ tablespoons cocoa powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 1 pinch salt

Instructions
 

  • In a medium bowl, whisk together the coconut milk, chia seeds, cocoa powder, cinnamon, vanilla, maple syrup, and salt until smooth and well combined.
    1 ½ cups coconut milk, ½ cup chia seeds, 2 ½ tablespoons cocoa powder, ¼ teaspoon cinnamon, ¼ teaspoon vanilla extract, 2 tablespoons maple syrup, 1 pinch salt
  • Divide the mixture evenly into two jars or glasses. Cover with lids or plastic wrap.
  • Chill for at least 4 hours or overnight, until the pudding thickens to a creamy, spoonable texture.
  • Top with your favorites like sliced bananas, berries, yogurt, toasted coconut, or chopped chocolate.

Notes

Here are my best tips for perfect Chocolate Chia Pudding every time.
  • Whisk thoroughly: Make sure you whisk for a full minute to break up all the cocoa powder clumps and prevent the chia seeds from clumping together at the bottom.
  • Swap your sweetener: You can use honey instead of maple syrup if you're not vegan, or try agave or date syrup for different flavor profiles.
  • Try different non-dairy milk: Almond milk, oat milk, or soy milk work in place of coconut milk, but they'll make a thinner, less creamy pudding since they have less fat.
  • Use cacao powder for a deeper flavor: Swap cocoa powder for cacao powder if you want a more intense, slightly bitter chocolate taste with extra antioxidants.
  • Add sea salt and boost with toppings: A pinch of sea salt enhances the chocolate flavor, and you can stir in almond butter before chilling or top with cacao nibs, peanuts, or tapioca pearls for extra texture and crunch.
  • Store toppings separately: Keep fresh fruit, peanuts, and coconut in separate containers and add them right before eating so nothing gets soggy or loses its crunch.

Nutrition

Calories: 611kcalCarbohydrates: 40gProtein: 12gFat: 50gSaturated Fat: 34gPolyunsaturated Fat: 10gMonounsaturated Fat: 3gTrans Fat: 0.1gSodium: 51mgPotassium: 688mgFiber: 17gSugar: 12gVitamin A: 24IUVitamin C: 2mgCalcium: 331mgIron: 10mg
Keyword Chocolate Chia Pudding
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