The hack for the best breakfast addition to your brunch line up? Chocolate chia pudding.
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Over the years, I’ve tested countless easy vegan breakfasts, but this chia pudding always earns a top spot in our meal prep rotation. It’s rich, creamy, naturally plant-based, and—best of all—it practically makes itself.
The secret? Mix it up the night before so you wake up to a ready-to-eat breakfast or snack without lifting a finger in the morning.
This version takes the classic chia pudding we love and gives it a decadent chocolate twist. My kids think it tastes like dessert, and I love that they can pile on their favorite toppings to make it their own.
It’s quick, wholesome, and a little bit indulgent—proof that eating vegan can be both easy and delicious.
Jump to:
- Why You’ll Love This Chocolate Chia Pudding Recipe
- What is Chocolate Chia Pudding?
- Chocolate Chia Pudding Recipe Ingredients
- How to Make Chia Chocolate Pudding
- Serving Suggestions for Chia Chocolate Pudding
- How to Store Chocolate Chia Pudding
- Chocolate Chia Seed Pudding FAQ’s
- Other Chocolate Vegan Breakfast Dishes to Try:
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Why You’ll Love This Chocolate Chia Pudding Recipe
- Easy – This recipe takes just a 5 minutes to toss together and then it’s just waiting on it to thicken. It doesn’t get much easier than that!
- Meal Prep – These are good in the fridge for up to 5 days, making it a great meal prep option
- Versatile – Switch up the milks, flavorings, and toppings for deliciousness every day without getting bored.
What is Chocolate Chia Pudding?
Chocolate chia pudding is pudding-like breakfast of dessert option made from soaking chia seeds in non-dairy milk. The chia seeds expand, soaking up the liquid, and creating the delicious texture known as chia pudding. This version has chocolate in it to elevate the flavor and give a chocolate mousse like vibe.
Chocolate Chia Pudding Recipe Ingredients
Gather your ingredients!
- Chia Seeds – Chia seeds are tiny, edible seeds from a plant in the mint family. They are amazing for improving gut health, adding omega 3s, protein, and fiber.
- When you add a liquid and allow it to soak, they expand in size and become softer.
- Substitute: Because chia seeds are the main ingredient in this recipe, there is not a substitute for it.
- Coconut Milk – Coconut milk from a can is thicker and has an obvious coconut flavor. We love the combination of chocolate and coconut together for this dish.
- Substitute: You can use any non-dairy milk for this recipe. We have made with almond and soy as well.
- Maple Syrup – A little sweetener gives a big pop of flavor. We love using maple syrup over other liquid sugars because it adds a unique and bold sweetness.
- Substitute: You can use any liquid sweetener like date syrup, agave, or brown rice syrup.
- Salt – Salt is an optional ingredient, but one that we always add. The pinch of salt allows the flavors to really pop.
- Vanilla – You don’t technically need this ingredient, but we love to add some flavoring to make the dish even more flavorful.
- Substitute: Feel free to get creative and add other flavorings like almond or even raspberry extracts. You can do this in addition to the vanilla, use ½ and ½ with the vanilla, or totally replace the vanilla with it.
See my recipe card below for a complete list of the ingredients with measurements.
How to Make Chia Chocolate Pudding
- In a bowl or mason jar, mix together the cocoa powder and coconut milk until no clumps remain. Then, stir together chia seeds, maple syrup, vanilla, and salt. Combine well.
- Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it’s not thick enough, continue to let sit until thickened or if you need it sooner, add another tablespoon of chia seeds, stir and refrigerate for another 30 minutes or so.
- Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.
Serving Suggestions for Chia Chocolate Pudding
Chia Pudding is served cold with your favorite toppings – like nuts, berries or other fruits, or drizzles of chocolate, caramel, or jelly/jam.
You could also serve it a full spread of vegan eggs, sausage, and toast.
How to Store Chocolate Chia Pudding
Leftovers should be stored in air tight containers in the fridge for up to 5 days. We prefer to store them in individual containers; however, you can also make a big bowl and then scoop out what you want as needed each time.
Chocolate Chia Seed Pudding FAQ’s
You will need to swap the coconut milk with a non-dairy milk alternative that is safe for you.
Store in a tightly sealed container in the fridge until ready to eat. It is good for 5 days when stored properly.
Yes! Once thickened completely, you can freeze your chocolate chia seed pudding in a freeze safe jar or container with a lid. Consume within 3 months. To thaw, place in the refrigerator overnight and allow to thaw entirely. Do not add toppings when freezing, but rather wait until thawed and ready to eat.
Other Chocolate Vegan Breakfast Dishes to Try:
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Chocolate Chia Seed Pudding
Ingredients
- ¼ cup unsweetened cocoa powder
- 14 oz canned coconut milk (about 1 ¾ cup)
- 5 tablespoons chia seeds
- 4 tablespoons maple syrup, more or less to taste
- ½ teaspoon vanilla extract or cinnamon
- ⅛ teaspoon salt
- Toppings of choice: fresh berries or other fruit, granola, nuts, nut butter, etc
Instructions
- In a bowl or mason jar, mix together the cocoa powder and coconut milk until no clumps remain. Then, stir together chia seeds, maple syrup, vanilla, and salt. Combine well.
- Let sit for 5 minutes, then, stir again to break up any clumps of chia seeds, cover and put the mixture in the fridge to “set" for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy. If it's not thick enough, continue to let sit until thickened or if you need it sooner, add another tablespoon of chia seeds, stir and refrigerate for another 30 minutes or so.
- Chia pudding can be stored for up to 5 days in an airtight container in the refrigerator. When ready to eat, add additional toppings as desired.
This is delicious and a great way to get something sweet yet on track with macros
Thank you so much for giving the recipe a try! We’re happy to hear that you enjoyed it!
This is so amazing! I made the first time with almond milk because I didn’t have coconut milk. I wasn’t too impressed. Tried again with coconut milk and wow! So delicious. I added more maple syrup to my desired taste. This was so good. Will keep in rotation. Thank you for sharing.
Totally agree that for this recipe the coconut milk version can’t be beat! Thank you so much for giving it a try, we’re so glad to hear that you enjoyed it enough to keep it on rotation!
Is it unsweetened cocoa powder? Or Dutch process or something else?
unsweetened
I gotta say, this chia seed pudding is SO GOOD!! I love it! Third time making it! For maple syrup I like 2 tbsp instead of 4tbsp, but adjust it based on your taste preferences! Overall, solid 10/10. Thank you Mr. Bernard for finding a good use of the canned coconut milk I have in my fridge!
Love that! So glad you’re enjoying it!
Delish! So good and I’ve the balance of the chocolate powder and maple syrup. Do you have nutritional info for the recipe?
So weird that wasn’t there, but I’ve fixed it and you should be able to see it now. Please let us know if you still can’t.
This is outstanding. Better than Mayo clinic recipes and NYT.
Thank you so much!!