When I think of what I want in a dessert, this Chocolate Chia Seed Pudding recipe checks all the boxes. It is my ideal treat to satisfy my sweet tooth. Chocolate Chia Seed Pudding is creamy, chocolatey and decadent, and it's guilt-free. I like to make this pudding while I am prepping dinner. Mix the ingredients in a large mason jar or bowl, allow the chia seeds to plump up in the fridge for a couple of hours, eat dinner, and dessert is done and will be waiting for you.
Topping ideas for Chocolate Chia Seed Pudding:
You can be really creative with the toppings to jazz up the pudding. Some of my favorite toppings include:
- A swirl of nut butter
- Toasted walnuts or pecans
- Hemp seeds
- Cacao nibs (my absolute favorite!)
- Sliced bananas
- Toasted coconut
- Raspberries or strawberries
- The list goes on and on....
A couple notes about Chocolate Chia Seed Pudding:
Let's talk nut milk:
I personally love coconut milk. It's always been one of my favorite non-dairy alternatives. It's fairly inexpensive and super creamy. I use coconut milk in this recipe but you can use whatever kind of nut milk you want. Just make sure to keep the liquid-to-chia-seed ratio the same. I use 14 ounces of coconut milk, so you will want to use 14 ounces of your chosen liquid.
Another quick note about coconut milk: canned coconut milk tends to separate. There will be a thick layer of coconut cream on the top of the liquid. During the cooler months of the year, I find it to be a little difficult fully incorporating the cream and the liquid. To prevent clumps, I will heat up the canned coconut milk in a small sauce pot before adding my chia seeds. If you decide to use canned coconut milk rather than the boxed or bottled coconut milk, you may need to do the same.
If you are looking for more of a fresh and fruity chia seed pudding, try my Pomegranate Orange Chia Seed Pudding!
Chocolate Chia Seed Pudding
Ingredients
For the chia seed pudding base:
- 1 can full-fat coconut milk or 14 ounces nut milk of choice
- ¼ cup chia seeds
For chocolate chia seed pudding:
- 2 tbsp cacao powder or unsweetened cocoa powder
- 1 tbsp maple syrup
- Pinch of salt
Instructions
For the chia seed pudding base:
- In a large mason jar combine the coconut milk (or nut milk) and the chia seeds. Stir to combine. Allow the chia seeds to rest for 5 minutes and then come back and stir again. The chia seeds start to absorb the liquid and will fall to the bottom. Stirring again will redistribute them in the liquid
- Cover the mason jar with a lid and place in the refrigerator for a minimum of one hour before serving
For the chocolate chia seed pudding:
- Add the cacao or cocoa powder, maple syrup, and a pinch of salt to the chia seed pudding. Stir until well combined
- Scoop the pudding into four bowls, add your favorite toppings and enjoy! Served chill
I saw this recipe on instagram and knew I had to made it immediately. My husband loves anything chocolate and I love anything that takes 5 minutes to prep 🙂 I had everything in my pantry, but substituted carob powder. It was amazing! I topped with bananas and shredded coconut one night and brought another batch to a dinner party the next night (served over cherries that time). I loved it both ways and love that it is versatile. It has already become a fast staple in our house!
I am so glad you and your husband enjoyed it! I love the idea of substituting carob powder. And on cherries...yum!