This chocolate chia pudding is made with only 5 ingredients! It tastes like a dessert, but it also makes a delicious and filling meal prep breakfast. So easy too!

A spoon sticking into a glass of chocolate chia pudding.

I’ve been making chocolate chia pudding so long that I can’t even remember the first time I made it. It’s one of my favourite go-to breakfasts, especially on a busy morning since I can prep it ahead and have it ready to go. 

While I do love pumpkin chia pudding, this Asian-inspired matcha chia pudding, and tropical mango coconut chia pudding, this chocolate version truly tastes like a decadent dessert. If that’s not the best way to start the day, I don’t know what is! The flavour also pairs well with fresh fruit, so it’s easy to make this into a complete breakfast.

Overhead view of chocolate chia pudding in glasses with strawberries and coconut

Why You’ll Love This Chocolate Chia Pudding

  • The easiest pudding you’ll ever make. When you add liquid to chia seeds, they become gel-like (a little bit like how flax eggs gel to become a vegan egg substitute). This allows you to achieve a creamy pudding consistency without dairy, eggs, or even cornstarch and other thickeners. No cooking either!
  • Rich and decadent. I really can’t stress enough how delicious this chocolate chia pudding is. It really does taste like a dessert, but it’s made with wholesome, natural ingredients.
  • Great for meal prep. Chia seeds need time to gel, which makes chia pudding excellent for meal prep. I make a big batch of this chocolate chia pudding on the weekend, then grab a jar and add sliced banana or raspberries for a quick breakfast.
Spoonful of chia seeds

Notes on Ingredients

Scroll down to the recipe card to find the ingredient quantities and recipe instructions.

  • Chia seeds – Learn more: What Are Chia Seeds?
  • Cacao powder – Cacao powder is a less-processed version of cocoa powder. You can use cocoa powder instead if you have it on hand.
  • Almond milk – Or another unsweetened, unflavoured plant milk.
  • Maple syrup – Agave nectar, date syrup, or liquid stevia also work.
  • Sea salt – Just a bit adds balance.
A wine glass filled with chocolate chia pudding, with coconut flakes and a strawberry on top, and cut up strawberries in the background

How to Make Chocolate Chia Pudding

  • Combine. Whisk together all of the ingredients and let them sit for 5 minutes.
  • Stir. After 5 minutes, stir again. Taste and adjust the sweetness, if desired.
  • Chill. Cover and refrigerate for 4 hours or overnight.
  • Serve. Stir again, add your favourite toppings, and enjoy.

Tips for Success  

  • Make sure you have fresh chia seeds. If your chia seeds don’t begin to absorb liquid by the 5 minute stir time, then they’ve probably gone bad.
  • Adjust the ratios as needed. Feel free to up the amount of liquid or chia seeds for a thinner or thicker pudding. (Keep in mind, though, that this chocolate chia pudding will thicken as it chills.)
  • Let it sit overnight if you can. While this chia pudding is ready in 4 hours, I would let it sit overnight. Overnight chia pudding REALLY is the best kind. All the flavours have melded together, and your pudding is at the best consistency.
Two glasses of chocolate chia pudding with coconut and strawberry

Meal Prep Instructions

Since this chocolate chia pudding requires just a few minutes of prep, you can easily make breakfasts for the entire week all at once. Here’s how I meal prep chia pudding: 

  • Line up 5 Weck or mason jars (or however many portions you’re making).
  • Scale up the chocolate chia pudding by 5 and stir it together in a bowl, then divide it into the jars.
  • Or simply combine the ingredients directly in the jars so you don’t have a bowl to clean.
  • Cover and refrigerate.

Topping, Variation, and Mix-In Ideas

  • Fruit. Strawberries, raspberries, and bananas are fantastic with this chocolate chia pudding.
  • Whipped cream. A dollop of cashew whipped cream or coconut whipped cream amp up the decadence if you plan on serving this for dessert.
  • Crunch. Nuts, seeds, and cacao nibs add a crunchy contrast to the creamy pudding.
  • Spices. A pinch of cinnamon adds warmth, while a tiny bit of cayenne gives Mexican hot chocolate vibes. 
  • Protein. Add hemp hearts for some extra protein, or swap the cacao powder for chocolate protein powder. (This protein pudding recipe is also great if you’re looking for a protein-packed treat.)
  • More ideas. Coconut flakes, chocolate chips or chopped dark chocolate, nut butter, powdered peanut butter—there are so many possibilities!
Two glasses of creamy chocolate chia pudding with coconut flakes and strawberries

How to Store

Store chocolate chia pudding covered in the fridge for up to 7 days. Near the end of the storage time, it may thicken more than you like; just add a splash of plant milk and stir until it reaches your desired consistency.

Can I Freeze This Recipe?

You can freeze chia pudding for up to 2 months, but I find the consistency is best with refrigeration, not freezing. If you do decide to freeze it, let it thaw in the refrigerator and then add more milk to restore the creaminess.

More Easy Breakfast Ideas

Enjoy friends! If you make this chocolate chia pudding, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!

A spoon sticking into a glass of chocolate chia pudding.

Chocolate Chia Pudding

This simple chocolate chia pudding is made with only 5 ingredients. It's a delicious and filling breakfast option, dessert, or snack!
5 (from 6 ratings)

Ingredients

  • 3 tablespoons chia seeds
  • 1 tablespoons cacao powder
  • 1 cup unsweetened almond milk
  • 1 tablespoon maple syrup*
  • 1/4 teaspoon sea salt

Instructions 

  • In a bowl or in an individual jar, mix all of the ingredients together with a whisk. Stir until completely combined. Let it sit for 5 minutes, then stir again for about a minute. This ensures everything is thoroughly mixed and nothing clumps together in spots. Taste test and adjust based on whether you want more sweetener or spices. 
  • Set in the fridge covered for 4 hours or overnight.
  • Remove from fridge and top with your favourite toppings – here I like sliced strawberries and coconut flakes.
  • Serve and enjoy!

Notes

You can easily double or triple this recipe. If you’re meal prepping, just portion the above into individual containers. They’ll last the week!
You can make this much lower carb by reducing the amount of maple syrup or swapping out a sweetener alternative like stevia drops. I just wanted to provide a recipe that works for anyone!
If you’re like my husband the texture weirds you out, just grind them down first!
Can you freeze chia pudding?!
Yes you can! Just put it in a freezer friendly container, then in the freezer. Thaw in the fridge overnight! Depending on the ending texture, you can may want to throw a little bit of almond milk on top if it’s now too thick.
Calories: 279kcal, Carbohydrates: 30.3g, Protein: 8g, Fat: 15g, Sodium: 680mg, Fiber: 14g, Sugar: 9.9g

Disclaimer: Although jessicainthekitchen.com attempts to provide accurate nutritional information, kindly note that these are only estimates. Nutritional information may be affected based on the product type, the brand that was purchased, and in other unforeseeable ways. Jessicainthekitchen.com will not be held liable for any loss or damage resulting for your reliance on nutritional information. If you need to follow a specific caloric regimen, please consult your doctor first.