Chocolate chia pudding is a simple and tasty treat that’s both smooth and a little bit crunchy thanks to the chia seeds. It’s made with cocoa or chocolate, which gives it a rich chocolate flavor without being too heavy. This pudding is creamy, slightly sweet, and packed with the goodness of chia seeds, which add a nice texture and are great for you.
I love making chocolate chia pudding because it’s so easy to prepare—just mix everything together and let it sit in the fridge for a few hours. It’s one of those recipes I keep coming back to when I want a snack that feels like a dessert but still keeps things light. Sometimes I add a sprinkle of nuts or fresh fruit on top to make it even better, and it never disappoints.
This pudding is great for breakfast or a quick dessert after dinner. I often make it the night before, so it’s ready to go in the morning when I need a bit of a chocolate boost without the fuss. It’s perfect for sharing too, especially if you want to surprise someone with something sweet but simple. Give it a try and you might find yourself reaching for your spoon again and again!
Key Ingredients & Substitutions
Chia Seeds: These tiny seeds are what give the pudding its unique texture. They absorb liquid and expand, turning the mix into a thick, jelly-like pudding. If you’re new to chia, make sure to whisk them well to avoid clumps.
Milk: Almond milk is a great dairy-free option here. You can also use soy, coconut, or regular milk depending on your preference. Each type changes the flavor slightly—coconut adds a tropical hint.
Cocoa Powder: Unsweetened cocoa powder gives the chocolate flavor without added sugar. If you want a milder chocolate taste, try Dutch-processed cocoa, which is less bitter.
Sweetener: Maple syrup or honey add just enough sweetness. For a vegan option, stick to maple syrup or agave. Adjust the amount based on your sweetness preference.
Fresh Raspberries & Chocolate Shavings: These toppings add freshness and texture. Feel free to swap raspberries for strawberries or blueberries, and chocolate shavings can be replaced with cacao nibs for a crunchier bite.
How Do You Get Chia Seeds to Clump Properly Without Grit?
Chia seeds can clump up if not mixed well, leading to uneven texture. To avoid this:
- Whisk the chia seeds into your liquid mixture thoroughly at the start.
- Let the mix rest for 5 minutes, then whisk again to break up any clusters.
- Stir once or twice more during the first 30 minutes of chilling.
- Use enough liquid—typically about 1 cup per 3 tablespoons of chia seeds—to allow full absorption.
Following these steps ensures a smooth pudding that’s thick but not gritty or chunky. Patience is key, as the seeds take a couple of hours to fully plump up.
Equipment You’ll Need
- Mixing bowl – big enough to whisk ingredients together without spilling.
- Whisk or fork – helps blend cocoa powder smoothly and breaks up chia clumps.
- Measuring spoons and cups – for accurate ingredient amounts.
- Glass jars or small bowls – perfect for chilling and serving the pudding.
- Refrigerator – needed to let the pudding set and thicken properly.
Flavor Variations & Add-Ins
- Add a spoonful of peanut or almond butter for a creamy, nutty twist that pairs well with chocolate.
- Stir in a pinch of cinnamon or chili powder for warm or spicy notes.
- Top with banana slices or toasted coconut flakes for extra texture and natural sweetness.
- Replace chocolate with matcha powder for a vibrant green tea flavor and antioxidants.
Chocolate Chia Pudding with Fresh Raspberries
Ingredients You’ll Need:
- 3 tablespoons chia seeds
- 1 cup unsweetened almond milk (or any milk of choice)
- 2 tablespoons unsweetened cocoa powder
- 2 tablespoons maple syrup or honey (adjust to taste)
- ½ teaspoon vanilla extract
- Pinch of salt
- Fresh raspberries, for garnish
- Dark chocolate shavings, for garnish
- Optional: a few freeze-dried raspberries or edible flowers for extra decorative garnish
How Much Time Will You Need?
This recipe takes about 10 minutes of mixing and prepping. After that, you’ll need to refrigerate the pudding for at least 2 hours or preferably overnight to allow the chia seeds to swell and the pudding to set. It’s a set-it-and-forget-it treat that’s ready when you are!
Step-by-Step Instructions:
1. Mix the Ingredients:
In a mixing bowl, whisk together the almond milk, cocoa powder, maple syrup, vanilla extract, and a pinch of salt until everything is smooth and the cocoa powder is fully dissolved.
2. Add the Chia Seeds:
Stir in the chia seeds making sure they’re evenly spread throughout the mixture. Let the mixture sit for 5 minutes, then whisk again to prevent clumps from forming.
3. Let It Set:
Cover the bowl or pour the mixture into individual serving jars. Refrigerate for at least 2 hours or overnight until the pudding is thick and creamy.
4. Layer and Garnish:
Before serving, give the pudding a good stir. To create the layered effect like in the photo, you can top each serving with a thin layer of chia seeds soaked in a little milk. Then, garnish with fresh raspberries, chocolate shavings, and if you like, some freeze-dried raspberries or edible flowers for a pretty finish.
5. Serve and Enjoy:
Serve chilled with a spoon and enjoy your delicious, healthy chocolate chia pudding!
Can I Use Frozen Raspberries Instead of Fresh?
Yes, you can use frozen raspberries, but be sure to thaw them completely and drain any excess liquid before garnishing. This prevents the pudding from becoming watery and keeps the texture intact.
How Long Can I Store Chocolate Chia Pudding?
You can store the pudding in an airtight container in the refrigerator for up to 4 days. Give it a good stir before serving, as the chia seeds may settle or thicken further over time.
Can I Substitute the Milk?
Absolutely! Feel free to use any milk you prefer, such as coconut, oat, soy, or dairy milk. Just keep in mind that each will slightly affect the flavor and creaminess of the pudding.
How Do I Make the Chia Seeds Layer on Top?
Simply soak extra chia seeds in a small amount of milk until they form a gel-like texture, then spoon this mixture over the chocolate pudding to create a contrasting chia layer like in the photo.