3 easy ways to make decadent, rich and satisfying chocolate chia pudding that’s packed with superfood chia seeds, creamy coconut milk, and nutrient-dense raw cacao powder.
Chocolate Chia Pudding
- 1 can full-fat coconut milk (about 13.66oz) or 1 2/3 cups milk of your choice.*
- 1 tablespoon raw cacao powder or unsweetened cocoa powder
- 2–4 tablespoons pure maple syrup**
- ¼ cup + 3 tablespoons chia seeds
- Fresh cut fruit
- Coconut whip
- mini vegan chocolate chips
To Make Vegan Chocolate Chia Pudding:
- Set aside 3 mini jars. For Microwave: Scoop entire can of coconut milk into a heatproof, microwave-safe bowl. Heat in 10-second increments in the microwave until fully melted. Or, if using drinkable milk (like almond milk), skip this step. For Stovetop: Set a medium saucepan over low heat and transfer the entire can of full-fat coconut milk into the pan. Heat and stir just until melted and completely smooth. Transfer to a heatproof bowl.
- Add melted coconut milk or other milk, raw cacao powder and maple syrup to a blender. I use this personal blender for easier cleanup. Blend until thoroughly mixed and no cacao powder clumps remain.
- Pour this mixture into a medium bowl. Add chia seeds and whisk until very well mixed. Allow to set for 5 minutes. Whisk again, clearing out any clumps that formed.
- Pour mixture into mini jars, filling each jar almost to the top and cover.
- Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. Optionally, top with fruit, coconut whip and more. Enjoy! Storing instructions below.
To Make Keto Chocolate Chia Pudding:
- go to this Low Carb Chocolate Chia Pudding (Keto)
To Make Mint Chocolate Chia Pudding:
- add in ¼ to ½ teaspoon of organic peppermint extract to taste
- top with fresh mint leaves before serving
*I highly recommend using full-fat coconut milk instead of non-dairy milk. Milk is much thinner and less creamier—although it can be a good choice if you’re keeping things lighter. For a true dessert-like chia pudding, use full-fat coconut milk; it makes your chia pudding deliciously thick and creamy.
**I used 4 tablespoons of maple syrup. Use less if you like it less sweet, more if you like it sweeter.
Why not add chia seeds directly into the blender? I don’t recommend blending the chia seeds along with the rest of the mixture because the chia seeds will be only partially obliterated–so you won’t have a smooth chia pudding, nor a chia pudding delightfully dotted with whole chia seeds. Plus, the chia seeds will be stuck all over your blender. Ugh!
Storing Instructions: Store in an airtight container, such as these mini jars, for up to 4-7 days. If using just-made homemade nut milk, keep for up to 2-3 days.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Dessert
- Method: Blend
- Cuisine: American