My Favorite Chocolate Chia Pudding Recipe (Vegan)

Rich & creamy vegan chocolate chia seed pudding in 5 minutes. filling, satisfying and delicious. vegan, dairy-free.

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When I was a little kid, chocolate pudding was one of my favorite go-to’s when I needed a bit of comfort. During regular times, chocolate cake, chocolate cupcakes and chocolate chip cookies did the job. But when I needed (and craved) comfort, it was chocolate pudding to the rescue.

There was just something about that creamy, rich, and thick texture. It was smooth, silky and required no chewing. Whatsoever. I mean, like, who even wants to chew when they need comfort, anyway? 😉

So when I discovered that my childhood favorite chocolate pudding could be sassed up into a grownup, fiber-rich version with chia seeds, I was all in. (Okay, I was a bit hesitant, but as your go-to guinea pig for all new-ish things, I was all-in for recipe testing!)

I tested and tested and tested. All of the chia seed pudding recipes. In the world. Okay, fiiiiiiiiiine. I just learned the basics of what it takes to make chocolate chia pudding, and I fiddled and faddled until I got to a chocolate chia seed pudding recipe that I knew you’d love. Hence…

My Favorite Chocolate Chia Pudding Recipe (Vegan)

Did I just say my favorite chocolate chia pudding recipe? Heck yeah I did! This soon-to-be-your-favorite chocolate chia pudding recipe is incredible. It’s…

• Rich and creamy
• Bursting with deep chocolate flavor
• Just the right amount of sweet
• Filling & satisfying, keeping you going for hours
• Dairy-free, Vegan, Gluten Free
• Refined Sugar-Free
• Made with Whole Ingredients

Only 4 Ingredients for the BEST Chocolate Chia Seed Pudding Recipe

Speaking of whole ingredients, this vegan chocolate chia seed pudding is made with just 4! Check it out:

• Ingredient #1: full-fat coconut milk or non-dairy milk
• Ingredient #2: raw cacao powder
• Ingredient #3: pure maple syrup
• Ingredient #4: chia seeds

How to Make Chocolate Chia Pudding

Learn how to make chocolate chia pudding–the easy way. Add melted coconut milk, raw cacao powder and maple syrup to a personal blender. Blend until thoroughly mixed. Whisk in chia seeds and allow to set for 5 mins. Whisk out any clumps and pour evenly into mini jars. Allow to set for 2-4 hours, then enjoy your chocolate chia pudding!

Tips for the BEST Chocolate Chia Pudding

• Use full-fat coconut milk instead of regular milk. I tested many trials of chocolate chia seed pudding and the best was always the one made with full-fat coconut milk over the drinkable milk. Reason being, full-fat coconut milk is thick, rich and creamy, so guess what? It makes the chocolate chia pudding thick, rich and creamy.
• Unless you like gel-like chia pudding. Some might prefer a lighter kind of chia pudding. If that’s you, use the milk of your choice. By doing so, you’ll make a thinner, lighter chia pudding that’s gel-like in texture.
• Use more sweetener if you like it sweeter, less if you don’t. I know, it seems obvious, but you might feel pressured to use way less than you like, or way more than you do. Remember that this is for you and you should enjoy it! A little treat here and there is what keeps a healthy diet consistent and doable! 😉
• Use more chia seeds if you like it really thick, less if you like it thinner. The first time you follow my chocolate chia pudding recipe, you’ll get to see & taste the texture. Then, you’ll decide you might want it thinner or thicker. Play around with the amounts until you hit the sweet spot.
• Enjoy the process. Yep, enjoy the process of making chocolate chia seed pudding. Sometimes I forget that I’m making something that’s good for me, good for my body—and my body matters. You aren’t last on your list of things to do. You’re the first. So enjoy making this recipe and enjoy your efforts afterward. Here’s to you!

Recommended Tools for the Best Vegan Chocolate Chia Seed Pudding

• Mini Jars + Cute Mini Spoons: THE cutest jars ever. And exactly what you see in the photos for this recipe. They’re mighty little things that hold way more chocolate chia pudding than you’d think. I love pairing these little jars with these colorful mini spoons for a visual boost (aka they’re cute AF.)
• Full-fat Coconut Milk: the most important ingredient in your vegan chocolate chia seed pudding. You can use non-dairy milk if you’d like, but I highly recommend using full-fat coconut milk instead. It’s thicker, creamier and so much more satisfying. It’s the cream element to balance out the cacao element in your chia pudding. 🙂
• Chia Seeds: the chia seeds in your chia seed pudding. This brand is super high-quality while still being affordable.
• Raw Cacao Powder: a deliciously nutrient-dense ingredient that’s my go-to for anything chocolate-y, whether baked or not. Yes, it can be used interchangeably with unsweetened cocoa powder. And yes, I’ve tested it in so many recipes. –> I see you, vegan chocolate cake!

Here’s to all the comforting treats that are actually good for ya. 😉 Whatever you do today, I hope you take the time to appreciate you. ‘Cuz I do. 🙂 Thank you for stopping by and being awesome! (I mean, it’s not like you can help it, or anything…) ‘Til the next kitchen adventure…

Sending you all my love and maybe even a dove, xo Demeter ❤️

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📸 Did you make this chocolate chia pudding recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker & tag @beamingbaker. I’d love to see it! 📸

Chia Pudding Recipes & More!

• Keto Chia Pudding Recipe (Low Carb)
• Chocolate Overnight Oats Recipe (Vegan)
• Cranberry Chia Gluten Free Vegan Snack Bars (Healthy, V, GF, Dairy Free)
• How to Make Chia Pudding – 3 ingredient

5 from 7 votes

Servings: 3 -6 servings

My Favorite Chocolate Chia Pudding Recipe (Vegan)

By Demeter Trieu

My Favorite Chocolate Chia Pudding Recipe: make rich & creamy vegan chocolate chia seed pudding in 5 minutes! Filling, satisfying and delicious! Vegan, Dairy-Free.

Prep: 5 minutes mins

Total: 5 minutes mins

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Equipment

• Full Fat Coconut Milk – 365
• My Favorite Personal Blender
• Raw Cacao Powder
• Chia Seeds
• Mini Spoons
• Mini Glass Jars

Ingredients 

1x2x3x

Vegan 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

Optional Topping

• ▢ Fresh cut fruit
• ▢ Coconut whip
• ▢ mini vegan chocolate chips

Cook ModePrevent your screen from going dark

Instructions 

• 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. These are the resealable mini jars that I use.
• Refrigerate for 2-4 hours (or overnight if desired) to allow chia pudding to thicken. Optionally, top with fruit, coconut whip or vegan chocolate chips. Enjoy! Storing instructions below.

Chia Pudding Recipes & More

• Keto Chia Pudding Recipe (Low Carb)
• Chocolate Overnight Oats Recipe (Vegan)
• Classic: How to Make Chia Pudding – 3 ingredient

Notes

• Where to Buy Ingredients: Full-fat Coconut Milk | Raw Cacao Powder | Pure Maple Syrup | Chia Seeds
• *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. Do not use more than 4 tablespoons, as doing so will result in separation (the maple syrup will sink to the bottom of the jar and prevent the chia pudding from properly thickening).
• 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 almondmilk, keep for up to 2-3 days.
• Recommended Tools: Mini Jars + Cute Mini Spoons | Stackable Glass Mixing Bowls

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