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Creamy, chocolaty, and packed with nutritious ingredients, this Chocolate Chia Pudding is the perfect breakfast, snack, or dessert! It’s easy to make ahead and can be topped however you please.

The best chia seed pudding recipe with cocoa powder

Why You’ll Love This Chocolate Chia Pudding Recipe

  • It’s Incredibly Healthy. Chia seed pudding is really good for you. This recipe is made of super simple, natural ingredients that you can pronounce. It offers protein, fiber, and healthy fats and will keep you full and satisfied. Chia seeds contain antioxidants, omega-3 fatty acids, and high levels of protein and fiber.
  • It’s Versatile. Thanks to an array of toppings, you can eat chia pudding every morning and never tire of it! It’s equally as suitable for breakfast as it is for dessert. Top it off with a handful of chocolate chips and whipped cream (or whipped coconut cream if you’d like it dairy free), turn on your favorite playlist, and be transported to a mini chocolate escape.
  • It’s the Ideal Meal Prep Recipe. Since it is prepped the night before and can last several days in the refrigerator (similar to this Overnight Steel Cut Oats Recipe), you can mix up a big batch of chia seed pudding and have healthy breakfasts at the ready all week long.
Chocolate chia pudding with fruit on top

5 Star Review

“I’ve made several chia pudding recipes and this one is by far the best!”

— Michelle —

What Does Chocolate Chia Pudding Taste Like?

For those who haven’t had it before, the taste and texture of chia seed pudding can be hard to visualize (taste-ualize?).

Here’s how I’d describe it.

  • Chia pudding is creamy with just the slightest hint of seedy texture (similar to tapioca pudding).
  • Once the chia seeds puff up and absorb the liquid they’re stirred together with, they will no longer be crunchy or hard.
  • The chia seeds themselves have no flavor and take on the flavor of whatever items they’re mixed with. For this recipe, the chia pudding will have a deliciously rich chocolate taste. YES.

Looking for chia seed recipes that are not pudding? Check out all my delicious options here.

Two jars of chia seed pudding with fruit

How to Make The Best Chocolate Chia Pudding Recipe

The Ingredients

  • Chia Seeds. The most essential ingredient. They are wonderful because there are so many nutrients packed into these tiny, low-calorie seeds. They also have the delightful effect of plumping when they absorb liquid, which creates the pudding consistency. Chia pudding is the best way to eat chia seeds!
  • Almond Milk. You can make chia seed pudding with dairy milk, but I prefer to make almond milk chia seed pudding. Its more neutral, mildly nutty flavor and creaminess are made for chia pudding.

Substitution Tip

  • Other non-dairy milks like oat milk or cashew milk will also work well.
  • For an ultra-indulgent, more dessert-like twist, make it a coconut milk chia seed pudding, either full fat (the richest!) or light like in this recipe for Coconut Chia Pudding.
  • While you can make chia seed pudding with water, I think the milk creates the best flavor and texture.
  • Yogurt. I prefer my chia seed pudding with yogurt, as the yogurt adds additional protein to the recipe, making it even more filling. For a dairy-free option, use a coconut milk-based yogurt.
  • Unsweetened Cocoa Powder. For that intense chocolate flavor. As the recipe is written, this pudding is quite chocolatey. If you’d like to add more, do it very slowly (1/2 teaspoon at a time). A little goes a long way!
  • Espresso Powder. Adding a bit of espresso powder to any chocolate dessert intensifies the chocolate’s flavor (it won’t make the dessert taste like coffee, unless you add a substantial amount). You can buy espresso powder at most major grocery stores or online here.
  • Pure Vanilla Extract. To give the pudding complexity (plus vanilla chia seed pudding is delicious!).
  • Sweetener of Choice. I used pure maple syrup. I prefer its flavor with chocolate more than other natural sweeteners, but you can certainly swap honey or agave. This recipe uses a very moderate amount. I recommend starting with the recipe as written, then adding more to taste if you’d like it sweeter.
  • Pinch of Kosher Salt. A key ingredient, even in sweet recipes, to give the flavors balance and pop.

The Directions

  1. Start Combining Ingredients. Mix the cocoa powder, espresso powder, maple syrup, vanilla, and salt.
  2. Whisk in the Milk and Yogurt. It should be smooth.
  3. Add the Chia Seeds. Chill the mixture for about 4 hours or overnight.
A mixing bowl with yogurt, milk, chocolate, and chia seeds
  1. Stir. Add desired toppings and serve!

Chia Seed Pudding Toppings

  • Fruit. Blueberries, strawberries, raspberries, or blackberries would be great with this recipe. A banana chia pudding would also be scrumptious.
  • Nut Butter. Add a dollop of peanut butter or almond butter on top.
  • Granola. Try Gluten Free Granola, Pumpkin Granola, Healthy Granola, Gingerbread Granola, or Chocolate Granola.
  • Nuts. Chop your favorite nuts and sprinkle them on top.
  • Maple Syrup. For added sweetness. Honey would be tasty too.
Chia seeds in a measuring cup

Storage Tips

  • To Store. Cover leftovers in a bowl or in small glass jars, and store them in the refrigerator for 4 to 5 days.
  • To Freeze. Yes, you can freeze chia seed pudding! Freeze it in small, airtight freezer-safe containers for up to 2 months. Let thaw in the refrigerator overnight.

Meal Prep Tip

Chocolate chia pudding can last 4 to 5 days in the refrigerator. Mix some up on Sunday night, and you are good to go until Thursday or Friday.

Two jars of chia seed pudding with fresh fruit

What to Serve with Chocolate Chia Pudding

  • Small Whisk. This smaller-scale whisk is so much better at stirring ingredients together without them splashing all over the counter than standard whisks. So much so that I bought two and almost never use a standard-size whisk anymore.
  • Cute Little Jars. Not necessary, but they do make breakfast and dessert more fun. A mason jar will work too.
  • Clear Mixing Bowls. I love the variety of sizes in this set, that they stack for easy storage, and when I keep them in the fridge, I can see exactly what’s in them.

Recipe Tips and Tricks

  • Use the Espresso Powder. Even if you don’t enjoy coffee, you will want to use espresso powder in this recipe. It truly intensifies the chocolate flavor and makes it even more scrumptious.
  • Stirring Matters. After mixing all the ingredients together, you must make sure to stir everything together well. If the chia seeds aren’t evenly distributed throughout the pudding, clumps can form.
  • Have Fun With Toppings! While this chocolate chia pudding is delightful on its own, toppings can really help take it to the next level (and allow you to personalize it!). See the blog post above for some of my favorite topping ideas.
  • Use Yogurt AND Milk. While you can just add chia seeds to yogurt, I think incorporating milk helps the pudding reach the perfect consistency.

Chocolate Chia Pudding

4.97 from 27 votes
Creamy chocolate chia seed pudding recipe made with healthy ingredients! Perfect for breakfasts, snacks, or desserts. Can be made in advance.

Prep: 5 minutes
Total: 4 hours

Servings: 4 servings

Ingredients
  

For The Pudding:

  • 1/4 cup unsweetened cocoa powder plus 2 additional teaspoons
  • 1/4 cup pure maple syrup plus additional to taste
  • 1 teaspoon pure vanilla extract
  • ¼ teaspoon kosher salt
  • 1/4 teaspoon espresso powder optional; will yield a more intense chocolate flavor
  • 1 cup unsweetened almond milk or any milk you like
  • ½ cup nonfat plain Greek yogurt
  • 1/2 cup chia seeds

For Serving:

  • Fresh fruit whipped cream (YUM!), chocolate chips, granola, nuts, anything you like!

Instructions
 

  • Sift cocoa powder over a medium mixing bowl to remove any lumps. (I know–sifting is the worst, but you don’t want any lumps in your pudding.)
  • Add the maple syrup, vanilla, salt, and espresso powder, and whisk slowly to combine. The mixture will seem very dry at first but will come together eventually and resemble a thick, fudgy sauce.
  • Pour in a few splashes of the milk and stir gently to create a paste (this will help prevent lumps from forming). Then add the rest of the milk, and whisk until smooth. Whisk in the Greek yogurt until smooth.
  • Add chia seeds and whisk to combine. Cover the bowl with plastic and refrigerate overnight, or at least 4 hours, until the mixture thickens into a pudding-like consistency. I find it helps to whisk it once about 30 minutes in to make sure the chia seeds stay distributed in the mixture.
  • Once set, stir the pudding once more. Scoop out your desired portion, and enjoy with any toppings. You can also portion the mix into jars and store them in the refrigerator for 4 additional days.

Video

Notes

  • TO STORE: Cover your chia seed pudding and place in the refrigerator for up to 4 days.
  • TO FREEZE: Place your chia seed pudding in small, airtight freezer-safe containers and store in the freezer for up to 2 months. Place your pudding in the refrigerator to thaw the day before you want to eat it.

Nutrition

Serving: 1(of 4)Calories: 199kcalCarbohydrates: 27gProtein: 8gFat: 8gSaturated Fat: 1gCholesterol: 1mgPotassium: 255mgFiber: 9gSugar: 13gVitamin C: 1mgCalcium: 270mgIron: 2mg

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Frequently Asked Questions

What Is Chia Seed Pudding?

Chia seed pudding is made by combining chia seeds—a tiny seed often considered a “superfood” for its impressive levels of fiber and protein—with a liquid (usually some kind of milk, either dairy or non-dairy), plus other optional flavor mix-ins. Overnight, the chia seeds plump as they absorb the liquid, and the mixture thickens into a pudding-like consistency. It’s culinary magic!

Should You Serve Chia Seed Pudding Warm or Cold?

Chia seed pudding is generally served cold, BUT, you can also serve chia seed pudding warm! Before serving the pudding warm or cold, give it a big stir, then add any of your favorite toppings and mix-ins.

To Serve Warm: If you’d like to warm it up, place it in a microwave-safe container and gently microwave until warmed to your liking. You can also warm your chia pudding over low heat on the stove. I recommend adding in a splash of milk and stirring regularly.

Can I Make Chia Seed Pudding for a Crowd?

This recipe can be scaled up or down, whether you’d like to make a big batch or just a few servings.

In general, I recommend the following chia seed pudding ratio:
– 1 part almond milk + ½ part yogurt + ½ part chia seeds, scant ¼ part sweetener.

For a serving of 4, use the following chia seed to milk ratio:
– 1 cup almond milk (or milk of choice) + ½ cup yogurt + ½ cup chia seeds + 3 tablespoons sweetener

How Can I Make My Chia Seed Pudding Extra Thick?

Try adding an additional 1 tablespoon of chia seeds. The extra amount will soak up more liquid and thicken the pudding further. Note: As you can see from the pictures, this pudding is already quite thick, but if you want it super solid, up the chia seeds in your chocolate chia seed pudding with Greek yogurt. If your pudding has already rested overnight, you’re ready to eat it, and you’d like it thicker immediately, add more Greek yogurt.

More Delicious Chocolate Breakfast Recipes

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Erin Clarke

Hi, I'm Erin Clarke, and I'm fearlessly dedicated to making healthy food that's affordable, easy-to-make, and best of all DELISH. I'm the author and recipe developer here at wellplated.com and of The Well Plated Cookbook. I adore both sweets and veggies, and I am on a mission to save you time and dishes. WELCOME!

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40 Comments

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  1. I love chia pudding..try it with Matcha Powder and then add kiwi slices and coconut flakes or strawberry puree with blueberrys on top…I always add maple syrup and coconut milk as I find it a bit creamier with coconut milk. Trying your chocolate next. Thanks for sharing.5 stars

  2. Looking forward to trying this I love chocolate.  I do my morning oatmeal the night before adding chia and hemp seeds to the oatmeal as well as vanilla yogurt and milk.  Mixing well to combine I then add frozen blueberries on top and put in the fridge overnight.  Next morning I mix the berries into the oatmeal etc and enjoy!  It’s yummy :)

  3. I love chia seeds but have not found a chia seed pudding I would really enjoy. Your version looks so good, I can’t wait to try it. Thanks for the inspiration, Erin!

  4. I just made this and it is DELICIOUS. I also have always thought chia pudding was kinda gross, but this feels decadent and healthy at the same time?!? To be completely honest, I dug in after 3.5 hours because I couldn’t wait the entire soak time….. Thanks for another great recipe!5 stars

  5. I made it with ground chia seed since that is what I had, and it was delicious! Maybe need a little less ground chia seed.5 stars

  6. Thank you for this recipe. I just made it this morning for my afternoon snack. So chocolatey yet slightly sweet and oh so good!!5 stars

    1. I’m so pleased that you enjoyed the recipe, Stephanie! Thank you for sharing this kind review!

  7. Thanks for the chia seed pudding recipe! It is so good and so guilt free that I had some for breakfast yesterday!5 stars

  8. Hi I just made it tonight and it was tasty and easy to make! Not overly sweet. Look forward to trying more recipes. I love chocolate. And your blog looks like it provides healthy tasty recipes— my weight has been yoyo-ing and trying to find a balance 5 stars

    1. Hi Sophi! Unfortunately, I don’t know the exact amount per serving. I hope you enjoy the recipe if you try it!

  9. Of course I substituted Skim milk, and instead of yoghurt I used part-skim ricotta cheese. Instead of plain cocoa powder I used Egg Protein Cocoa powder from Whole Foods, which is sugar free. With the ricotta and the egg protein, this is now a high-protein, high-fiber, sugar-free snack that is still decadently delicious and filling.5 stars

  10. Absolutely amazing!! I tried another recipe before and it doesn’t come close to this one. I did omit the Greek yogurt to make it dairy free and it was still perfect!5 stars

  11. I found this recipe by googling “Chia Seed Pudding that Actually Tastes Good”. I will confirm, that your chia seed pudding is by FAR the best and only edible chia seed pudding recipe I have made and I have made a few. I sliced strawberries on the side, put some whipped cream on it, and a little bit of Kind’s Honey and Oats Granola.

    so.
    bomb.

    Thank you! Seriously.5 stars

    1. Hi Paige, Greek yogurt would not be a comparable substitute for the milk. You need some sort of liquid for this pudding to turn out correctly. I prefer almond milk, but you could use cow’s milk, coconut milk, or even water. Water will not give it the same flavor or texture. Hope this helps!

  12. I’ve made several chia pudding recipes and this one is by far the best! Topped it with almond butter and fresh berries. Side note- I didn’t sift my cocoa powder and it was still smooth! Maybe it depends on the cocoa powder you use.5 stars

  13. Can’t wait to make this!! Is there any way I could add protein powder? Do I use less cocoa and use chocolate whey? Not sure on the ratio. Going to try your way first tonight!5 stars

    1. Hi Gabrielle! I’ve only tested the recipe as written so I wouldn’t be able to advise on adding protein powder. If you decide to experiment, let me know how it goes!

  14. I’ve never had chia see pudding before because I wasn’t sure I’d be able to get past the texture BUT your recipe inspired me to give it a try. I’m so glad I did! The chocolate flavor is just so decadent and with a dollop of cool whip and a few berries, it was such a delicious, healthy treat! Thanks so much for another wonderful recipe!5 stars

  15. This recipe is awesome! Your use of Greek yogurt makes it a great texture. I use unsweetened chocolate almond milk. Heck, you can never have too much chocolate! 😄🍫5 stars

  16. I was skeptical but OMG, this recipe is amazingly delicious. Satisfied my chocolate dessert craving — guilt free!5 stars