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My Favorite Chocolate Chia Pudding Recipe (Vegan)

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5 from 7 reviews


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



Vegan Chocolate Chia Pudding

Optional Topping


  1. 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.
  2. 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.
  3. 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.
  4. Pour mixture into mini jars, filling each jar almost to the top and cover. These are the resealable mini jars that I use.
  5. 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


  • 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 SpoonsStackable Glass Mixing Bowls
  • Prep Time: 5 mins
  • Cook Time: 0 mins
  • Category: Dessert, Snacks
  • Method: Chill
  • Cuisine: American