This Chocolate Banana Chia Pudding is creamy, decadent, and incredibly easy to prep. It's the perfect snack, breakfast, or dessert to satisfy your sweet tooth!
Chia seeds, banana, and cocoa powder are combined to create a fiber-rich treat that the whole family will enjoy!
If you’re a fan of chocolate and you’re a fan of bananas, you’re going to LOVE this creamy chocolate chia pudding recipe!
What are Chia Seeds?
Chia seeds are edible seeds that come from the desert plant Salvia hispanica. It is a member of the mint family that grows in southern Mexico.
Chia seeds are a great way to get in some extra Omega-3 fatty acids, fiber, plant-based protein, antioxidants, magnesium, and potassium.
Types of Chia Seeds
There are black chia seeds and white chia seeds. The difference between the two is very minimal. You can use both or either for chia pudding.
The flavor of chia seeds is described as being very mild and slightly nutty. To learn more about chia seeds, see my post What Do Chia Seeds Taste Like?
This chocolate banana chia seed pudding requires 5 simple ingredients and is so easy to make!
Banana: Ripe banana is mashed and added to the chia pudding to add natural sweetness and a creamy texture.
Chia Seeds: Chia seeds soak up the liquid and flavoring. The texture becomes a gel-like consistency that is creamy and delicious! You can find chia seeds at most major grocery stores but I typically order the brand Nature's Intent.
Plant-Based Milk: You can use oat milk, almond milk, or your favorite non-dairy milk. I recommend unsweetened because the maple syrup and banana are sweet.
Cocoa Powder: Cocoa powder adds a rich, deep chocolate flavor that is decadent and tastes like a dessert!
Maple Syrup: The cocoa powder is rich and requires a bit more sweetness than just the banana- I recommend maple syrup! I typically add 1 to 2 tablespoons depending on how sweet I'm feeling.
Add-Ins: A pinch of salt and a splash of vanilla extract are great additions!
The beauty of vegan chia pudding is that it requires minimal ingredients and no special equipment!
But if you would like to take them on the go or meal prep a few at a time, I would recommend buying a few jars with lids.
I recommend either 8-ounce jars or 16-ounce jars.
How to Make This Recipe
Mash the ripe banana in a shallow bowl.
Whisk together the mashed banana, chia seeds, cocoa powder, plant-based milk, maple syrup, vanilla, and salt until well combined in a bowl or jar.
Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
Top with extra banana slices and a sprinkle of cocoa powder!
- Sliced ripe banana
- Caramelized bananas
- Drizzle of peanut butter or almond butter
- Chopped nuts
- Chocolate chips or cacao nibs
- Dairy-free whipped cream
Substitutions & Additions
Cocoa Powder: You can use cacao powder or vegan chocolate protein powder.
Maple Syrup: Any sweetener will work! You can use brown sugar, coconut sugar, or agave syrup.
Plant-Based Milk: Using non-dairy milk like unsweetened almond milk, oat milk, or soy milk is preferred but you could use water. It won't be as creamy so I would recommend adding vegan yogurt as well.
Banana: If you don't like bananas, try my chocolate chia pudding with coconut milk instead!
Chia Seeds: If you don't enjoy chia pudding, try overnight oats instead!
Tips & Tricks
Use ripe bananas! An unripe banana won't be sweet and will add a starchy flavor to your chocolate pudding. I recommend overripe bananas that have a lot of brown spots!
Use the appropriate jar: An 8oz jar will be filled to the top with chia pudding and the toppings will overflow a bit so the jar won't close whereas a 16oz jar will allow room for toppings and the lid to close. The 16oz jar is preferred if you're taking the chia pudding with you on the go.
Wait to add toppings: This is important! Take the extra few seconds in the morning to add the toppings fresh.
Make sure you mix your chia pudding until well combined. This will break up any clumps of seeds and ensure the mixture will be set properly. Sometimes chia seeds can clump and settle at the bottom of the jar and won't be as creamy so give it a good stir!
Don't love the texture? Try blending the chia seed pudding. This will create a more traditional pudding texture and an extra creamy pudding with no seed texture.
Chia seed pudding can last 5-7 days in the fridge when stored in an airtight container or glass jar.
Frequently Asked Questions
Chia seed pudding needs time to soak up the liquid. If it's runny, it needs more time.
Sometimes the chia seeds will settle at the bottom- just give it a good stir. It helps to it sit for 10 minutes then give it a good stir and then allow it to continue to soak for a few hours.
Yes, this chia pudding is gluten-free.
My favorite is oat milk because it's creamy but soy milk and almond milk are great too!
The banana is a natural sweetener and if it's enough for you, you can use just the banana. I find that the cocoa powder is too rich and requires some maple syrup but it's up to you and your preferences.
Chia Pudding Recipes
Chocolate Banana Chia Pudding
- 1 Ripe Banana mashed
- ¼ cup Chia Seeds
- 2 tablespoons Cocoa Powder
- 1 cup Plant-Based Milk unsweetened
- 1-2 tablespoons Maple Syrup
- ½ teaspoon Vanilla Extract
- Pinch of Kosher Salt
- Mash the ripe banana in a shallow bowl.
- Whisk together the mashed banana, chia seeds, cocoa powder, plant-based milk, maple syrup, vanilla, and salt until well combined in a bowl or jar.
- Cover with a lid or plastic wrap and place in the fridge overnight or for at least 5 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
- Top with sliced bananas and any other toppings and enjoy!
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