My partner loves chia pudding. And I love chocolate. That’s how this recipe was born!
Initially, we started with oats and now, I often like my puddings with chia alone.
The other day, I wrote this chocolate smoothie bowl that was an instant hit. So, today, I’m tweaking it a bit.
As a kid, I loved Cocoa Pops, so this is definitely a much healthier version. I just need something that feels indulgent but doesn’t leave me weighed down, and that’s where this chocolate chia pudding comes in.
It’s creamy, chocolatey, and tastes like dessert, but it’s secretly packed with fiber, healthy fats, and protein.
You prep it the night before, and in the morning, it’s ready to go. It honestly feels like you’re starting the day with a bowl of chocolate mousse, but without the guilt.
You can serve it in a cute bowl with chocolate chips on top.
Either way, it’s the kind of recipe that makes healthy eating feel like a treat instead of a chore.
I’m ending the recipe with variations and substitutes in case you’re missing any ingredients.
Let’s get to it!
Please note that this post includes affiliate links to tools I use in my kitchen. If you decide to click on a link and make a purchase, I may make a commission at no extra cost to you.
Tips to Make it Even Better!
Use coconut milk for a richer, creamier pudding.
Add a scoop of protein powder for extra nutrition (try this chocolate whey protein)
Top with crunchy nuts like these sliced almonds for texture.
Store in these mason jars with lids to make them grab-and-go friendly.
Creamy Chocolate Chia Pudding
Course: Dessert, BreakfastDifficulty: Easy2
10
minutesIngredients
1 ½ cups unsweetened almond milk (or any milk of choice)
4 tablespoons chia seeds
2 tablespoons unsweetened cocoa powder
2 tablespoons maple syrup or honey
½ teaspoon vanilla extract
Pinch of sea salt
Fresh raspberries and shaved dark chocolate for topping
Directions
- Start by whisking together the almond milk, cocoa powder, maple syrup, vanilla extract, and salt in a medium bowl until the cocoa is fully dissolved. Slowly stir in the chia seeds, making sure they don’t clump together. Cover the bowl and refrigerate for at least 2 hours or overnight until the pudding thickens.
- When you’re ready to serve, give the pudding a good stir to smooth it out, then spoon it into bowls or glasses. Top generously with fresh raspberries and dark chocolate shavings for a touch of elegance and flavor.
Special Note:
- Add 1 tsp of espresso powder to enhance the flavor of chocolate
Substitutions and Add-Ins:
Make it mocha by stirring in a tablespoon of brewed coffee or espresso.
Swap raspberries for strawberries, blueberries, or banana slices.
Use cacao powder instead of cocoa for a slightly fruitier flavor.
For a nutty twist, stir in a spoonful of peanut butter or almond butter before chilling.
If you loved this recipe, don’t forget to pin it on Pinterest, share it with friends, or leave a review below!
👉 Want More Easy Breakfast Recipes? Check out my favorites here!
These overnight chia pudding have become a summer ritual in my kitchen — quick to make, totally customizable, and always delicious.
Whether you’re rushing out the door or eating breakfast in bed, it’s one of those meals that makes your morning feel a little more special.
I hope you love this recipe as much as I did.
Let me know if you try it with other variants. And if you want the coffee version of this chia pudding, see it here.
