This Chocolate Chia Pudding with Coconut Milk is an easy, creamy, indulgent yet healthy dessert recipe that requires less than 5 minutes of prep!
This vegan, dairy-free, and gluten-free treat is loaded with nutrients and can be served as a sweet breakfast, a snack, or dessert.
If you’re a fan of chocolate and you’re a fan of chia pudding, you’re going to LOVE this creamy coconut 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 source of Omega-3 fatty acids, fiber, plant-based protein, antioxidants, magnesium, and potassium. It's a wonderful addition to a plant-based diet.
Types of Chia Seeds
There are two different kinds of chia seeds, black and white.
Black chia seeds have slightly more protein, whereas white chia seeds have slightly more Omega-3s but the difference is very minimal.
You can use both or either for chia pudding.
What do chia seeds taste like?
The flavor of chia seeds is described as being very mild and slightly nutty.
Chia seeds soak up liquid so they will take on whatever flavor you add to them.
If you don't add flavor, they will lack flavor. Highly recommend a pinch of salt, a sweetener of choice, and fun toppings to make your chia pudding delicious!
When they are combined with liquid they start to form a gel-like consistency but when raw, the texture is crunchy like a poppy seed.
This delicious chocolate chia seed pudding is made for chocolate lovers! Simple ingredients are whipped up to create a delicious yet healthy dessert that will satisfy that sweet tooth!
Chia Seeds: Our main ingredient in chia pudding is, of course, chia seeds. You can find chia seeds online or in a grocery store near you. I typically buy the brand Nature's Intent in my local Costco.
Light Coconut Milk: I used and recommend light coconut milk from a can but coconut milk from a carton will work as well. You can use full-fat coconut milk if desired but I prefer using light.
Almond or Soy Milk: I recommend unsweetened almond milk or soy milk but you can use oat milk, or any other unsweetened plant-based milk. I think using ½ coconut and ½ other plant milk works best so you get the creaminess from coconut but the flavor doesn't overpower the chocolate flavor.
Maple Syrup: Just a touch for added sweetness. I typically go for 1 tablespoon of pure maple syrup for this chocolate chia pudding. But you can add more depending on your preference.
Vanilla Extract: Just a splash for added flavor! A dash of cinnamon would be great as well.
Salt: The addition of a small pinch of salt helps balance the flavors. It's not to be forgotten!
You don't need anything fancy to make this chocolate chia seed pudding recipe. You can simply whisk the ingredients up in a bowl and cover them with plastic wrap.
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
Making vegan chia seed pudding is incredibly simple. Grab a small jar and you can have this easy recipe prepped in no time!
Step 1: Whisk together the chia seeds, cocoa powder, light coconut milk, almond or soy milk, maple syrup, vanilla, and salt until well combined in a bowl or jar.
Step 2: Cover with a lid or plastic wrap and place in the fridge overnight or for at least 1 to 2 hours. The chia seeds need time to soak up the liquid to become nice and creamy.
Topping & Additions
This delicious recipe is the perfect balance of healthy yet indulgent. It's great for meal prep breakfasts but is a satisfying dessert as well.
Top with fresh berries, coconut whipped cream, or you favorite toppings and enjoy!
Fresh Fruit: Strawberries, raspberries, cherries, or bananas would go wonderfully with this chocolate chia pudding.
Nuts and Nut Butter: Peanut butter and chocolate? Yes, please! Any nut butter would be delicious on top of this sweet treat. Chopped nuts or coconut flakes would also be delicious.
Vegan Whipped Cream: Make this chia pudding into a delicious sweet dessert by adding coconut whipped cream on top!
Maple Syrup: Replace with coconut sugar, brown sugar, or agave.
Coconut Milk: I used light coconut milk from a can but you can use the coconut milk from a carton as well. I didn't want it to be too coconutty so I went ½ coconut and ½ unsweetened soy milk. If you don't like coconut milk, you can use you favorite non-dairy milk instead.
Almond or Soy Milk: You can use any non-dairy milk or more coconut milk instead.
Tips & Tricks
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 your toppings fresh.
Make sure you mix your chia pudding until well combined. This will break up any clumps of chia 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 chocolate chia seed pudding. This will create a more traditional pudding texture and an extra creamy chia pudding.
Chia seed pudding can last 5-7 days in the fridge when stored in an airtight container or glass jar.
Frequently Asked Questions
With the addition of cocoa powder and 4 tablespoons of chia seeds to 1 cup of liquid, it shouldn't be runny. Allowing the chia pudding to sit for at least 2 hours to ensure the liquid is soaked up. If it's still runny after 2 hours, allow it to sit longer. Overnight is best.
Yes, chia pudding is naturally gluten-free.
Yes, store in a freezer-safe container and freeze for up to 2 months. Allow it to thaw in the fridge overnight before enjoying it.
Chia seeds contain fiber, protein, healthy fats, calcium, and antioxidants. They are most known for being loaded with Omega-3s.
Chia Seed Recipes
Chocolate Chia Pudding with Coconut Milk
- ¼ cup Chia Seeds
- 2 tablespoons Cocoa Powder
- ½ cup Light Coconut Milk can or carton
- ½ cup Almond or Soy Milk unsweetened
- 1-2 tablespoons Maple Syrup to your preference
- ½ teaspoon Vanilla Extract
- Pinch of Salt
- Whisk together the chia seeds, cocoa powder, light coconut milk, almond or soy 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 desired toppings and enjoy!
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