Dessert

Chocolate Chia Pudding Recipe

ByElena Hart December 10, 2025December 10, 2025

Introduction

Chocolate chia pudding is a creamy, nutrient-packed dessert that’s perfect for breakfast or a healthy snack. Combining rich cocoa with the subtle sweetness of maple syrup and the crunch of chia seeds, it’s both satisfying and simple to make.

Two clear glass dessert bowls filled with a thick, dark brown chocolate pudding-like mixture with a slightly rough texture. Each bowl has one layer of rich chocolate pudding topped with small, scattered red fruit pieces and dark chocolate shavings. On top of each, there is a dollop of smooth, white cream placed slightly off-center. The bowls are set on a white marbled textured surface with two shiny silver spoons with checkered handles placed beside the bowls. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 cup coconut milk (light coconut milk recommended)
2–3 tbsp chia seeds

2 tsp cocoa powder
1–2 tbsp maple syrup or honey

½ tsp vanilla extract or vanilla bean paste
2 green cardamom pods, seeds crushed

Coconut cream, shaved chocolate, and goji berries for topping (or any preferred toppings like fruits, nuts, granola, seeds)

Instructions

Step 1: In a small bowl or jar, whisk together the coconut milk, chia seeds, cocoa powder, maple syrup or honey, vanilla extract, and crushed cardamom seeds until well combined. Taste and adjust sweetness or cocoa intensity as desired.
Step 2: Cover the mixture and refrigerate overnight, allowing the chia seeds to absorb the liquid and thicken the pudding.

Step 3: The next morning, stir the pudding thoroughly. If it’s too thick, add a little more coconut milk to reach your preferred consistency. Taste again and adjust sweetness if needed.
Step 4: Serve topped with coconut cream, shaved chocolate, and goji berries or your favorite toppings for added texture and flavor.

Tips & Variations

For a nuttier flavor, toast the chia seeds lightly before mixing.

Use almond milk or oat milk as an alternative to coconut milk for a different taste.
Replace cardamom with a pinch of cinnamon or chili powder for a spicy twist.
Sweeten with agave syrup or brown sugar instead of maple syrup or honey.

Add a spoonful of nut butter for extra richness and protein.

Storage

Store the chocolate chia pudding covered in the refrigerator for up to 3 days. Stir well before serving, and if it thickens too much, add a splash of milk to loosen the texture. Leftover toppings should be stored separately to maintain their freshness and texture.

How to Serve

The image shows two clear glass bowls filled with chocolate chia pudding on a white marbled surface. Each bowl has a rich, dark brown smooth pudding base with small chia seeds visible throughout. On top, a thick layer of white creamy whipped topping is spread unevenly, partially mixing into the chocolate pudding. Scattered on the surface are small pieces of dark chocolate shavings and some tiny red goji berries, adding texture and color contrast. A metal spoon with a checkered handle is dipped into the pudding of the lower bowl. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular milk instead of coconut milk?

Yes, you can substitute coconut milk with any milk of your choice, such as dairy milk, almond milk, or oat milk. The flavor and creaminess may vary slightly depending on the choice.

How do I make the pudding less thick if it’s too dense?

Simply add a little more milk, then stir well to achieve your desired consistency. The pudding tends to thicken the longer it sits, so adjusting the liquid before serving helps.