Chocolate Banana Chia Pudding (Dairy-Free)

This Chocolate Banana Chia Pudding is ideal for a quick breakfast, snack, or even dessert. Made with ripe bananas, cocoa powder, chia seeds, and dairy-free milk, this pudding thickens overnight into a smooth, creamy texture. Enjoy it straight from the fridge or topped with banana slices and chocolate chips!

With just a few simple ingredients and minimal prep, this chia pudding has a rich, chocolatey flavor and a perfectly creamy texture.

Plus, it's incredibly versatile. Enjoy it on its own, layer it in jars, or top with your favorite add-ins!

Ingredient Notes

Chia seed pudding is simple to make, but a few key techniques and ingredient choices can make a big difference in texture and flavor.

Bananas & Plant-Based Milk: Ripe bananas work best for natural sweetness. Instead of mashing, blend the bananas with your dairy-free milk for a smooth, consistent banana flavor throughout the pudding.

Chia Seeds: Chia seeds are the thickening base, absorbing liquid to form a gel-like, creamy texture.

Cocoa Powder: Unsweetened cocoa adds chocolate flavor. Blending it with the banana milk ensures a smooth mixture with no lumps.

See recipe card for quantities.

How to Make This Recipe

Just a few easy steps and some hands-off time allow the chia seeds to absorb the liquid, creating a thick pudding you can portion into jars, spoon into bowls, or take along for an easy snack!

The full written recipe can be found in the recipe card below.

Step 1: Add the banana, plant-based milk, yogurt, cocoa powder, maple syrup, and salt to a blender.

Step 2: Blend until smooth.

Step 3: Add the chia seeds to a jar or container.

Step 4: Pour the chocolate banana mixture over the chia seeds and whisk well to combine.

Step 5: Refrigerate overnight or for at least 6 hours to thicken.

Substitutions & Variations

Sweeteners: Maple syrup can be swapped for agave or brown sugar. I think two tablespoons is perfect, but reduce slightly if you want a less sweet version.

Cocoa Powder: Unsweetened cocoa can be replaced with cacao powder for a slightly more intense, earthy chocolate flavor.

Plant-Based Milk: Oat or soy milk creates a creamier pudding, while almond will yield a slightly lighter texture.

Bananas: Overripe bananas make the pudding naturally sweeter and creamier. Frozen bananas can be used but should be slightly thawed before blending.

Texture Variations: Blend the pudding after soaking for a mousse-like consistency, or leave the chia seeds whole for a more textured pudding.

Serving Ideas

My favorite way to serve this pudding is topped with granola, banana slices, chocolate chips, or a drizzle of nut butter!

For a lighter, banana-forward version, check out my Banana Chia Pudding, or if you prefer chocolate without banana, try the Coconut Milk Chocolate Chia Pudding.

Tips & Tricks

Blending the banana with the milk ensures smooth, consistent flavor throughout opposite to mashing.

Stir in the chia seeds thoroughly, then give the pudding a quick stir after 5-10 minutes to prevent clumping.

Chill the pudding overnight (or at least 6 hours) for the creamiest, thickest texture.

Adjust thickness by adding an extra teaspoon of chia seeds for a firmer pudding, or slightly more milk for a lighter consistency.

No need to measure the banana precisely. One medium-to-large ripe banana works perfectly.

Storage

Store the pudding in an airtight jar or container in the fridge for up to 5 days.

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