This chocolate chia pudding is so good, you'll have to convince yourself that it's not just for dessert. I'll show you how to make it in less than 5 minutes with simple, easy to find ingredients.
I was at a Christmas party recently and someone told me that I need to post more chocolate recipes (I love receiving feedback like this, btw:). And if you know me, you know that I have a wonderful relationship with chocolate, lol! So, more chocolate it is!
Just like my Chewy Chocolate Chip Cookie Bar and Vegan Blondie recipes, this recipe was a no brainer. I was originally inspired to make a chocolate chia pudding recipe after having 'Chocolate Chia Pudding' from a Farmer's Fridge. My version is a little less complicated and just as delicious!
If you've had my blue chia pudding or flaxseed pudding, you already know that I like to keep recipes simple, while still having them taste incredible. 5 minutes and done? I'm sold!
Chia pudding is perfect for all of the parents and teens who have no idea what to eat when in a time-crunch, like on busy weekday mornings. Simply mix it up the night before and grab it from the fridge for a quick and easy breakfast the next morning.
Jump to:
What Are Chia Seeds?
Chia seeds are seeds from a chia plant. They gelatinize as they absorb liquid, which is why they work well to achieve a pudding consistency.
What is Chia Pudding Made of?
Chia pudding is made with chia seeds, milk or a milk alternative (like coconut milk), and a sweetener like maple syrup. Additional ingredients are often added for even more flavor, such as peanut or almond butter, fruit, or as with this recipe, cocoa powder. When you use the best ratio of chia seeds to milk, you'll get a nice pudding-like consistency.
How to Make Chocolate Chia Pudding
I'll provide you with a brief summary of the ingredients and how to make chocolate chia pudding. For a full list of ingredients with measurements and complete instructions, scroll down to the recipe card.
To make this recipe, you will need:
- Chia seeds Good source of omega-3 fats, protein, and fiber.
- Cocoa Powder
- Maple Syrup
- Vanilla
- Milk I use skim milk or 2% milk but any kind of milk will do.
- Raspberries Optional but highly recommended.
- 16-ounce jar with a tight-fitting lid
Instructions: Add chia seeds, cocoa powder, maple syrup, vanilla, and milk to a 16 oz food-safe jar in the order listed and stir well. Let sit for about two minutes and stir again. Place a tight-fitting lid on the jar and refrigerate for two hours or overnight before serving. Mash in fresh raspberries just before storing or serving.
Dietitian Tip
Sometimes the easiest way to win kids over with a new food is to incorporate flavors they enjoy... like chocolate:) To think that kids will take a bite of plain chia pudding and enjoy it when they've never had anything like it is unrealistic.
But when you add chocolate (and raspberries!), you may have a better chance at success. Sort of like chocolate covered pineapple, except this chia pudding is more like a meal or snack and less like a dessert 😉
Why chia seeds? Well, chia seeds are an easy and convenient way to add fiber to foods. Chia seeds are a good source of fiber, protein, and omega-3 fats, which are good for heart health. They also contain a variety of vitamins, minerals, and other compounds like polyphenols.
Expert Tips
- Store in an airtight jar or food safe container with a tight lid.
- Consume within 2-3 days. The texture will turn gummy after that.
- This chocolate chia pudding is sweet. Feel free to cut back on the maple syrup by one teaspoon to make it less sweet.
- Adding mashed raspberries helps balance out the texture of chia seeds and compliments the chocolate flavor of the chia pudding.
- Regular milk or a milk alternative can be used.
- I do not suggest grinding the chia seeds for chia pudding. I've tried it and the texture felt like sand.
- Freeze-dried strawberries can be used in place of fresh raspberries. If using freeze dried strawberries, mix them in with the rest of the ingredients before refrigerating.
- If you prefer a thinner pudding consistency, stir in one or two additional tablespoons of milk before serving.
Questions You May Have
Yes and no. I was really hoping to make a "2 ingredient' recipe using only chia seeds and chocolate milk but when I did this, it tasted so bland. So, while technically you can make it that way, I don't recommend it.
Eat chia pudding with a spoon. You can eat it as is or add more fresh fruit (like you would on a smoothie bowl) first.
If you prefer a thinner consistency, stir in a tablespoon or two of milk before serving.
Yes.
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Do you love this chocolate chia pudding as much as we do? Please leave a 5-star rating below or a review in the comments section!
Don't forget to snap a pic of your chocolate chia pudding and tag @carrots.and.cookies on Instagram so I can see it. Enjoy!
📖 Recipe
Chocolate Chia Pudding
Equipment
Ingredients
- 5 tablespoon chia seeds
- 1 cup milk
- 2 teaspoon cocoa powder
- 4 teaspoon maple syrup pure maple syrup. 4 teaspoons = 1 tablespoon + 1 teaspoon.
- ½ tsp vanilla extract
Instructions
- Add chia seeds, cocoa powder, vanilla, and maple syrup to a glass jar. Stir well.
- Add the milk. Stir well.
- Let sit for one or two minutes and stir again.
- Place lid on the jar and refrigerate for 2 hours or overnight.
- Optional but highly recommended: top with fresh raspberries before serving.
Notes
- Consume within 2-3 days. The texture will turn gummy after that.
- This chia pudding is sweet. Feel free to reduce the amount of maple syrup to just one tablespoon (3 teaspoons = 1 tablespoon) to make this less sweet.
- Adding mashed raspberries helps balance out the texture of chia seeds and compliments the chocolate flavor of the chia pudding.
- Regular milk or a milk alternative can be used.
- I do not suggest grinding the chia seeds for chia pudding. I've tried it and the texture felt like sand.
- Freeze-dried strawberries can be used in place of fresh raspberries. If using freeze dried strawberries, mix them in with the rest of the ingredients before refrigerating.
- If you prefer a thinner pudding consistency, stir in one or two additional tablespoons of milk before serving.
Beth says
This was just Okay. Really nothing special.
Kristi says
Thanks for your feedback! Adding the optional fresh raspberries is what takes it up a notch 🙂