With just a few simple ingredients, you can make the yummiest creamy Chocolate Chia Pudding that’s both delicious and nutritious. We love this most for breakfast, but it’s a great snack or dessert, too.
There are only two ways that I’ve found that my kids enjoy eating chia seeds—in my Blueberry Chia Jam and in this crazy delicious Chocolate Chia Pudding. (I also love my Coconut Chia Pudding.) I am ridiculously excited to share this with you today because it can be made in minutes and is a perfect make-ahead breakfast to have on hand and serve up throughout the week.
It’s also great for snack or dessert, according to the day. And you can vary the sweetness, serve it with berries, and blend it to smooth out the texture as you like.
Chia seeds are rich in iron, are a high fiber food for kids, and have beneficial fats and are one of the more affordable seeds out there. Using them as the binder in pudding is a fun way to share them with kids.
(You may also like Coconut Chia Pudding, How to Use Chia Seeds, Chocolate Avocado Pudding, and Graham Cracker Icebox Cake.)
Table of Contents
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Ingredients You Need
Here’s a look at how to make this easy Chocolate Chia Pudding so you know what to have on hand or to add to your grocery list.
- Canned coconut milk (full fat or light): This adds flavor and fat to the recipe (which helps us stay full).
- Whole milk plain Greek yogurt (or nondairy equivalent): To mix into the coconut milk and add calcium.
- Maple syrup: For a little sweetness, I add maple syrup. You can also use honey for kids over age 1.
- Vanilla extract: This adds another subtle flavor.
- Chia seeds : Chia seeds plump and thicken liquids as they absorb them, so this is the ingredient that turns the mixture into “pudding.” You can use whole chia seeds or you can use ground ones. (Sometimes ground chia seeds are more bitter in flavor.)
- Unsweetened cocoa powder: This adds mild chocolate flavor that’s really pleasant in the mix.
- You can also serve this with berries if you’d like.
Step-by-Step Instructions
Below is an overview of how to make this Chocolate Chia Pudding recipe so you know what to expect from the process. Scroll down to the end of the post for the full recipe, including the amounts and the timing.
Step 1. Add the ingredients to a medium bowl and stir well.
Step 2. Cover and refrigerate, or divide into smaller containers, cover, and refrigerate for at least four hours.
Tip: The mixture will firm up into a pudding-like texture as the chia seeds absorb the liquid and plump up. Serve cold, on its own or paired with berries or other fruit.
Frequently Asked Questions
Yes, either look for ground chia seeds at the store or you can blend this entire mixture in a high-speed blender.
Sure, my Coconut Chia Pudding is a great option.
You can use any meal prep container, baby food storage container, or toddler snack cup that’s airtight.
How to Store
Store the prepared Chocolate Chia Pudding in an airtight container or smaller individual containers for up to a week in the fridge.
Best Tips for Success
- Use ground chia seeds for a smoother final consistency. Note that they are sometimes more bitter tasting.
- Serve with strawberries or other fruit on top if desired.
- Use nondairy yogurt as needed.
- Have for breakfast or snack as you like.
- Top with whipped cream if desired.
Related Recipes
Recipes
Chia Seed Oatmeal
Breakfast
Quick Blueberry Chia Seed Jam
Breakfast
Favorite Coconut Chia Pudding
Desserts
Easy Chocolate Avocado Pudding
I’d love to hear your feedback on this post, so please rate and comment below!
Chocolate Chia Pudding
Ingredients
- 14.5 ounce can coconut milk (full-fat or light)
- 1 cup plain whole-milk Greek yogurt
- ½ cup chia seeds
- 2 tablespoons unsweetened cocoa powder
- 1-2 tablespoons maple syrup or honey (taste and adjust sweetness as needed)
- 1 teaspoon vanilla extract
- fresh fruit for serving (optional)
Instructions
- Add the ingredients to a medium bowl and stir well.
- Cover and refrigerate, or divide into smaller containers, cover, and refrigerate for at least four hours or overnight. The mixture will firm up into a pudding-like texture as the chia seeds absorb the liquid and plump up.
- Serve cold with berries, if desired.
Equipment
Notes
- Store in an airtight container for up to a week in the fridge. This is best served cold.
- Use ground chia seeds for a smoother final consistency. Note that they are sometimes more bitter tasting.
- Use nondairy yogurt as needed.
- Have for breakfast or snack as you like.
- Top with whipped cream if desired.
- Serve with strawberries or other fruit on top if desired.
Nutrition
This post was first published July 2023.
Can I use almond milk instead of coconut?
Yes, but it will not be as creamy.
Have you ever used chocolate sauce or chocolate chips, something other than cocoa powder? I don’t have cocoa powder right now and just wonder if I can avoid having to procure it. 🙂
You could totally stir some chocolate sauce in!
Delicious! We’re dairy free, so I used unsweetened coconut yogurt instead of Greek and it came out great! Added strawberries and some mini chocolate chips too😋
Could I use coconut cream instead? I don’t have coconut milk on hand.
sure
Nice texture but geek yoghurt makes quite tart flavour – maybe regular yoghurt is better for little ones .
My 1 year old wasn’t a fan but gran thought it was good .
Love the website and kern to try more recipes
Mavis
Yum! Made this once, delicious with berries. Do you think it would work with oat milk?
Sure, it will be a little less thick but it should work similarly.
Have you tried adding oats to this for cold oats in the morning? Can’t seem to get the measurement right… BTW LOVE YOUR NEW COOKBOOK!
Hi- yay re the cookbook!! And for oats, I might try 1/4 cup each? That would be my guess on where to start with this one.
This had too much of a taste of coconut milk for our liking, even with extra honey. Could I use regular milk instead?
Sure!
Delicious! I offered to my toddler, but mostly eat this with fruit for breakfast myself.
Hello! Thank you so much for your recipes, they’re amazing. I’ve tried to make this one and used regular milk instead of coconut milk and put it into a large covered bowl overnight (I don’t have little jars). But in the morning the yoghurt and milk separated into big lumps and I couldn’t mix it back together, so had to throw it out. What did I do wrong? 😔
Hi- That’s so odd! Did the seeds plump up? Was there any acidic fruit in the mix?
Some of them did but not all of them.. I didn’t put any fruit in. Maybe I’ll try to make it again with coconut milk this time!
Can you freeze this?
I haven’t tried that but I think it would work fine.
Super yummy! And so easy!
I don’t have coconut milk. Can I use whole milk?
Sure
Hi Amy, I love the idea of chocolate chia pudding. Confused because the recipe doesn’t match with the photo (includes coconut milk, vanilla and yogurt). Just wanted to confirm those ingredients do not have to be added. Thanks!
Oh gosh, it’s fixed. I’m sorry for the confusion!
Thanks for fixing it. Can’t wait to try it!