Chocolate Chia Pudding

Creamy, rich, and crave-worthy — this easy chocolate chia pudding tastes like dessert but packs fiber, protein, and wholesome ingredients.

Whether you’re craving a better-for-you dessert or need a no-cook breakfast to grab from the fridge, this recipe has you covered. It’s simple to prep, endlessly customizable, and made with six simple ingredients you probably already have at home.

Read this post for tips to perfect the texture and tasty topping ideas, or scroll down to the recipe card to get started.

Why You Need Chocolate Chia Seed Pudding

1. Creamy, chocolatey, and crave-worthy. This rich and velvety treat tastes like dessert… but it’s made with wholesome ingredients and packs a nutritional punch.
2. Filling and balanced. With 9 grams of fiber and 8 grams of protein per serving, it’s a satisfying , naturally-sweet option that keeps you full and fueled.
3. No-fuss prep. Just stir, chill, and enjoy. This chocolate chia pudding comes together in under 5 minutes with zero cooking required.

Ingredient Notes

You’ll only need 6-ingredients to make this easy chocolate chia pudding. Scroll down to the recipe card for details.

• Milk: I use 2% cow’s milk because it’s what I keep on-hand, and it’s a higher protein option. Soy milk is the best alternative for its protein content, but you can also use almond or oat milk.
• Chia seeds: White or black chia seeds work, so use what you have.
• Unsweetened cocoa powder: This is what builds that rich, chocolatey flavor. Makes sure it’s unsweetened and don’t use Dutch-process.
• Maple syrup: A liquid sweetener works best because it easily dissolves. If you don’t have maple syrup, swap for honey or agave.
• Vanilla extract: I recommend using pure vanilla extract for the best flavor, but artificial works fine too.
• Salt: Added to most of my sweet recipes to help enhance sweet flavors. This doesn’t make your pudding taste salty, just balanced.

Dietary Needs and Customizations

This chocolate chia pudding is naturally high in fiber and gluten-free, with plenty of ways to make it work for your preferences or nutrition goals:

• Dairy-free: Use a non-dairy milk like almond, soy, or oat.
• Sugar-free: Swap maple syrup for a few drops of liquid Stevia or another zero-sugar sweetener. Check your package for the right quantity — these can be concentrated, so start with less and adjust to taste.
• More protein: Use a high-protein milk like Fairlife, or add a scoop of your favorite protein powder. If using protein powder, add 2–3 tablespoons of extra milk to keep the pudding smooth.
• Extra rich: Stir in 1 teaspoon of instant espresso powder for a mocha-inspired twist with deeper chocolate flavor.

How to Make Creamy Chocolate Chia Pudding

Combine ingredients: Add everything to your jar or food container.

Stir and chill: Stir, cover, and refrigerate for at least 4 hours.

Topping Ideas

Customize your chocolate chia pudding with toppings that add flavor, texture, and extra nutrition. Here are some of my favorites:

• Berries: Top with ½ cup of fresh raspberries, strawberries, blueberries, or blackberries for natural sweetness and vibrant color.
• Other fruit: Add ½ a sliced banana, ¼ cup chopped mango, or ¼ cup pomegranate seeds for a colorful, nutrient-packed twist.
• Nut butter: Drizzle 1–2 tablespoons of peanut butter, almond butter, or cashew butter for richness and healthy fats.
• Chopped nuts: Sprinkle 1–2 tablespoons of chopped almonds, walnuts, pecans, or pistachios for crunch and healthy fats. Use dry-roasted or raw to keep it simple, or salted for some fun flavor balance.
• Yogurt: Add a few spoonfuls of plain or vanilla Greek yogurt for a creamy contrast and extra protein. This works especially well if you’re serving your pudding for breakfast.
• Whipped topping: Top with a dollop of regular, coconut, or dairy-free whipped cream for a light and fluffy touch.
• Fun additions: Finish with a few teaspoons of dark chocolate chips, shredded coconut, cacao nibs, or a sprinkle of cinnamon.

Tips For Better Chia Pudding

1. Stir more than once. To prevent clumping, give your chia pudding a good stir before refrigerating, then stir again after 30–60 minutes. A quick stir before serving helps too.
2. Use a leak-proof jar. Shaking your ingredients in a sealed jar is easier than stirring — just be sure your container is truly leak-proof to avoid any mess.
3. Blend for a smoother texture. If you’re not a fan of the chia seed texture, blend everything in a small blender cup before chilling for a silky, pudding-like result.

Common Questions