Chocolate Chia Seed Pudding

Two ramkens filled with chocolate chia pudding topped with raspberries and chocolate shavings and a bowl of raw chia seeds on the side.

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This chocolate chia pudding is an easy and healthy recipe made with only 4 ingredients! It can be enjoyed as a breakfast, snack, or even dessert. This chia pudding is vegan and gluten-free.

Course Breakfast, Dessert, Snack

Cuisine American

Keyword chocolate chia pudding, chocolate chia pudding with coconut milk, chocolate coconut chia pudding

Diet Gluten-Free, Vegan, Vegetarian

Method No-Cook

Prep Time 5

resting time 4

Servings

Calories 265kcal

Author Bhavana Patil

Ingredients

4 tablespoons chia seeds
2 tablespoons cocoa powder
1 cup light coconut milk canned (or dairy milk)
2 tablespoons maple syrup (or honey, agave)

Instructions

In a mixing bowl, add 1 cup of light coconut milk, 2 tablespoons cocoa powder, 4 tablespoons of chia seeds, and 2 tablespoons of maple syrup, and whisk it together until smooth.
Cover and refrigerate for about 15 minutes. Then, bring it out, give it a quick stir, and refrigerate it for at least 4 hours or overnight. If you find the pudding too thick after chilling, you can thin it out with a little extra milk before serving.
When you are ready to serve, garnish with fresh berries like raspberries and shaved chocolate. Enjoy!

Notes

When using canned coconut milk, choose light coconut milk. Full-fat coconut milk tends to make chia pudding very thick.

Use the right liquid-to-chia seeds ratio to get the desired consistency. I always prefer to use a 1:4 ratio, meaning 1 part chia seeds and 4 parts of liquid.

If you don’t like the chia pudding consistency and are looking for a smoother texture, you can blend all the ingredients together and set it in the fridge for a few hours to make chocolate chia pudding mousse.

Nutrition