Chocolate Chia Pudding
Published June 18, 2025
- Total Time
- 15 minutes, plus 8 hours resting
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes, plus 8 hours resting
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- ¼cup cocoa powder or raw cacao powder
- 2cups milk or milk alternative of choice, such as oat or almond
- ½cup black or white chia seeds
- ¼cup maple syrup (or sweetener of choice, to taste)
- 1teaspoon vanilla extract
- ½teaspoon ground cinnamon
- ¼teaspoon ground cardamom (optional)
- A tiny pinch of ground nutmeg (optional)
- Any combination of toppings, such as berries, banana slices, chopped stone fruit, chopped nuts, granola or coconut flakes, for serving
Nutritional analysis per serving (6 servings)
325 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 12 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
In a large bowl, whisk the cocoa powder to break up any clumps. Add the milk and whisk to combine. Add the chia seeds, maple syrup, vanilla extract and cinnamon, along with the cardamom and nutmeg (if using), and whisk to combine. The mixture will be loose at this point, but will firm up as it chills. (To make single-serving puddings, you can divide the chia mixture among smaller containers or glasses.)
- Step 2
Cover and refrigerate overnight, or for 8 hours. Stir before serving, garnish with preferred toppings and serve. (Chia pudding will keep, covered, in the refrigerator for up to 5 days. It will thicken the longer it sits, but can be loosened with a splash of milk.)
Private Notes
Comments
I’ve been making this for years. In order to get a consistent pudding like texture you must thoroughly whisk it after 30 minutes in the refrigerator and again 30 minutes later. If you’ve made this recipe and find that it’s lumpy and thin, this extra step will fix that problem and it will set up well. Also, for better nutrition,I use cacao powder (Terrasoul, unlike man other cocoa powders, is not high in cadmium-which is a common problem with many brands). An ever better sweetener is date syrup.
I regularly make chia pudding. I found if you don't keep stirring or whisking it for 5 or more minutes after you add the liquid that it will clump up. Really hard to break those up. I put my mix in a jar with a screw on lid and shake and agitate it.
This is a very nice “healthy” treat. It’s rich in chocolate flavor. Due to eyeballing the spices measurements because by measuring spoons were in the dishwasher, I put enough spices in that it had a distinct Indian restaurant chai flavor. I will definitely make this recipe again. This is not something I’d serve for a dinner party. It’s something I would serve myself when wanting decadent desserts but feeling sad about middle age weight gain.
Used another reader's ideas: mixed 1.5C fairview chocolate milk & 1/4 C chia seeds, a splash of vanilla and sour cherry syrup; put in container and shook it up - mixed evenly, didn't need to stir it before eating. Very good - add fruit to dress it up.
Wonderful! I like the extra-dark cocoa powder for deeper chocolatey flavor. My kitchen is all about "grab-and-go" - so I used little 4 oz. Sweetcraft or Zen mousse jars to store and serve. Perfect!
This was a satisfying breakfast. I omitted the 1/4 cup of liquid sweetener, just for personal preference. I used 2 cups of West Life plain soymilk (12 total grams sugar vs 48 in the maple syrup). Heated and stirred the spices, cocoa, chia seeds, and one cup of milk on low heat, just until the chia seeds started to thicken, Removed from heat, added the vanilla and second cup of milk and stirred for about 30 seconds. Needed no additional stirring after that. Served with red raspberries.