Chocolate Chia Pudding (Vegan & Paleo!)

This creamy vegan chocolate chia pudding makes a delicious healthier dessert or a decadent twist on breakfast. Serve it plain or try one of the yummy topping ideas in the post! (Vegan & Paleo)

So, sometimes I eat chocolate for breakfast.

I don’t feel even a little sad or bad about it. Usually, it’s a tiny bit of cacao nibs or chocolate paired with some berries on a bowl of gluten-free steel-cut oats, or it’s some cocoa powder blended into a chocolate cherry smoothie.

But every once in a while, I like to mix things up (literally) by having some chocolate chia pudding. It makes a fun, decadent-feeling breakfast or a fantastic healthier dessert. And it’s PERFECT for meal prep!

Made from whole food ingredients and naturally sweetened, this dairy-free chocolate chia pudding recipe is delicious whether you eat it for dessert or enjoy it for breakfast.

Come see how easy it is to make (+allllll the yummy ways to top it!)…

Start With Simple Ingredients

Let’s take a look at our ingredients list:

• CHIA SEEDS. Chia seeds are the base of this pudding and the secret to that pudding-like texture. They gel and puff when exposed to liquid, so they thicken the pudding without any need for cooking. Plus, they’ve got health benefits like fiber, healthy fats, and a little protein to boot! (I can find them at all the grocery stores near me + Target + Walmart.)
• UNSWEETENED COCOA POWDER. You can use raw cacao powder, unsweetened cocoa (like this) or dark/alkalized cocoa powder for your chocolate chia pudding. I’ve made it with each option and liked each one, though I’d say unsweetened cocoa powder is my favorite.
• A PINCH OF SALT. Don’t skip it! The little bit of salt will bring out the other flavors without taking over (it won’t taste salty!)
• PURE MAPLE SYRUP. For natural sweetness, I add pure maple syrup. You can let your tastebuds be your guide here. If I’m doing this for breakfast or topping it with fresh fruit, I’ll add a little less syrup. If it’s dessert, I’ll do a bit more. Feel free to add less to taste!
• VANILLA EXTRACT. Vanilla adds more sweet flavor and rally wakes up the chocolate. I LOVE it here!
• (DAIRY FREE) MILK. Any variety of dairy-free milk work for this. I like unsweetened almond milk or a blend of almond milk and coconut milk best, but can use whatever non-dairy milk you drink and enjoy! Oat milk, soy milk, cashew milk…it all works! (PS – Not dairy free? You can use dairy milk!)

How To Make This Healthy Chocolate Chia Pudding Recipe, Step By Step

As always, you can find the full recipe, with ingredient amounts, detailed instructions, and tips in the recipe card below!

1. Combine Everything BUT The Milk. In a medium bowl, combine chia seeds, cocoa powder, and salt. Add 2 Tbsp. syrup, the vanilla, and whisk to combine (don’t add the milk yet!). The mixture will be quite thick.
2. Whisk In The Milk. Pour in the milk and whisk to combine. Taste and add additional syrup, as desired.
3. Rest & Stir. Let mixture rest for at least 5 minutes (10-15 minutes is better!) to partially thicken. After 5 minutes, stir again (this helps distribute the chia seeds evenly).
4. Cover & Chill. Next, cover and refrigerate at least 1 hour (up to overnight) to allow the pudding to chill and gel. (For easiest serving, I like to put the chia pudding in the cups or jars I plan to serve it in before chilling, but you can just keep it in the mixing bowl, if you like.)
5. Serve & Store. Top with your favorite goodies & serve! Leftover chia pudding will keep 4-5 days in the fridge.

Speaking of chia pudding toppings, here are some of our favorites…

FAQ + Tips & Tricks For The Best Chocolate Chia Pudding

A TRICK FOR EASIER MIXING. The cocoa can be a bit tricky to mix into the liquid, so it helps to stir everything but the milk together first. Then add a little milk and stir again to loosen things up. Add the rest of the milk, and you’ll have perfect chia pudding without any cocoa powder lumps!

DO YOU EAT CHOCOLATE CHIA SEED PUDDING FOR BREAKFAST OR DESSERT? Honestly, it’s up to you! If I’m making it for breakfast, I typically don’t sweeten it quite as much, but sweetened this way, it makes a great dessert!

WHAT IS THE TEXTURE OF CHIA SEED PUDDING? Some people compare it to tapioca pudding. The little chia seeds “puff” and gel when they’re exposed to milk, so the pudding won’t be perfectly smooth. (This is a great classic vegan chocolate pudding recipe if that’s what you’re looking for!)

CAN YOU PUREE CHIA PUDDING? If the texture or consistency bothers you, you *can* puree your chocolate chia seed pudding in a blender. I find the pudding doesn’t taste quite as sweet this way, but it’ll be smooth! (And you can always add a drizzle more syrup.)

HOW LONG WILL CHOCOLATE CHIA SEED PUDDING STAY FRESH? Chia seed pudding keeps 4-5 days in the fridge. 😊

DOES THIS WORK WITH OTHER SWEETENERS? I always make mine with pure maple syrup, but feel free to experiment with other sweeteners, like agave (vegan) or keto sweetener alternatives.