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4-Ingredient Chocolate Chia Pudding

5 from 4 votes
This chocolate chia pudding is vegan, gluten-free and paleo, using almond milk for a delicious dairy-free treat. It can be prepared well in advance of eating. Certainly, this is a great meal-prep recipe for weekday breakfasts or easy snacks.
Prep Time: 5 minutes
Resting Time: 10 minutes
Total Time: 15 minutes
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Jan 29, 2020 (Last updated Feb 22, 2024) by Hannah Sunderani

4-Ingredient Chocolate Chia Pudding

Introducing the easiest, best chocolate chia pudding recipe! Only 4-ingredients and 15 minutes required to make this healthy breakfast or simple dessert. Great for meal-prep or wholesome snacking! 

Hannah’s hot take

Why You’ll Love This Recipe

My chia pudding recipes are some of the most popular recipes on Two Spoons for a reason! They’re quick to make, an excellent source of plant-based protein and healthy fats, and are easy to meal prep for an entire workweek in 5 minutes. The ratio of chia seeds to liquid is also SPOT ON for a thick and creamy chia pudding that works every single time. Trust me on this one! It’s also loaded with chocolate flavour using cocoa powder and chocolate chips to sprinkle.

I first discovered my love for chia pudding years ago when I was looking for a healthy vegan breakfast recipe that was easy on my digestion. If you suffer from IBS or poor digestion, incorporating this plant-based staple in your vegan diet is an absolute game changer!

Plus, if you’re a chocolate lover, you might want to check out these other easy recipes that can satisfy any chocolate craving: Chocolate Chip Banana Baked Oatmeal, Vegan Chocolate Oatmeal, and Chocolate Covered Stuffed Dates with Peanut Butter.

Hannah xx

chocolate chia pudding in a clear glass jar topped with raspberries. The glass is sitting on a brown countertop with sprinkled of chocolate on the countertop.

This Chia Pudding is….

  • Vegan
  • Gluten-free
  • Paleo
  • Loaded with chocolate flavour
  • Filled with plant-based nutrition and fatty acids
  • Kid-friendly
  • Easy to digest (great for IBS!)
  • Meal prep friendly
  • Refined-sugar free
all of the ingredients required to make this chocolate chia pudding recipe divided into individual bowls. The bowls are sitting on a light brown backdrop.

Ingredient Notes

  • Chia seeds – I use black chia seeds in my chia pudding recipes, but you can always use white chia seeds if you have them. The end result will be the same! 
  • Almond milk – I prefer to use my Homemade Almond Milk because it’s more rich and creamy than the watered-down Store-Bought Almond Milks. If you are allergic to nuts, you can use another type of plant-based milk such as coconut milk, oat milk, or soy milk. Just make sure it’s unsweetened or very lightly sweetened. 
  • Cocoa powder – Both unsweetened cocoa powder and cacao powder work well and add a boost of antioxidants and rich, natural chocolate flavor. 
  • Liquid sweetener – I usually use pure maple syrup, but agave, honey, or another liquid sweetener of choice will work! You can even omit the sweetener altogether if you are using a sweetened plant-based milk. 
Top down image of chocolate chia pudding in a clear glass jar topped with raspberries. The image nicely showcases the consistency of the chia pudding with a silver spoon scooping out some of the pudding. The glass is sitting on a brown countertop with sprinkled of chocolate on the countertop.

How to Make Chocolate Chia Pudding

In a medium-sized bowl or an individual jar, add all of the ingredients and whisk to combine. Set the bowl aside for 5-10 minutes, then whisk again to ensure the chia seeds are properly combined with the liquid. 

Chia seeds, almond milk, cocoa powder and maple syrup in a white bowl ready to be mixed together. There is a whisk in the bowl ready for mixing. The bowl is on a cream backdrop.
Add all of the ingredients to a bowl and whisk to combine.
Chia seeds, almond milk, cocoa powder and maple syrup whisked together in a white bowl. There is a whisk in the bowl that's been used for mixing. The bowl is on a cream backdrop.
Set aside 5-10 mins. Whisk again to avoid clumping.

Cover, and refrigerate for at least 10 minutes, or overnight. The longer you wait, the thicken the chocolate pudding will become. 

Chia seeds, almond milk, cocoa powder and maple syrup whisked together in a white bowl. The chia pudding has now thickened and is showcasing perfect consistency. The bowl is on a cream backdrop.
Cover, and refrigerate for at least 10-20 minutes, or overnight. The longer you wait, the thicker the chocolate pudding will become. 

Then, when ready to eat, remove from the fridge, give it a final good stir, and top with your favourite fruits and toppings. Enjoy!  

Image of two chocolate chia puddings in clear glass jars topped with raspberries and chocolate chips. The glasses are sitting on a brown countertop with sprinkles of chocolate chips and raspberries on the countertop and a little white bowl in the background.

Recipe FAQs

What’s the ratio of chia seeds to liquid?

My winning ratio of chia seeds to liquid is 1 cup almond milk to 1/4 cup chia seeds. I find this to offer the best consistency, especially when preparing overnight chia pudding. With that being said, you might like your chia pudding a bit thicker or thinner than my preference. So, feel free to add splashes more almond milk to thin, or sprinkle with a pinch more chia seeds and stir to thicken (a few chia seeds can go a long way).

What toppings pair well with chocolate chia seed pudding?

I love this pudding with fresh fruit like fresh raspberries, blueberries, sliced banana, and blackberries! Or turn it into an indulgent healthy treat with a sprinkle of dark chocolate chips or cacao nibs, a drizzle of peanut butter or almond butter, and a dollop of coconut cream.

Why is my chia pudding still crunchy? 

This can happen is the chia seeds did not properly absorb the liquid. To help prevent this, make sure to use fresh chia seeds and stir twice before refrigerating. 

Landscape image of two chocolate chia puddings in clear glass jars topped with raspberries and chocolate chips. The glasses are sitting on a brown countertop with sprinkles of chocolate chips and raspberries on the countertop and a little white bowl in the background.

Pro Tips

  • The type of milk you are using can affect the thickness of your chia pudding recipe. As mentioned above, I recommend Homemade Almond Milk for the best consistency and taste. If you don’t have a nut milk bag, you can try this Quick DIY Almond Milk from Almond Butter. Or invest in an Almond Cow – no straining required! 
  • Blend for a mousse-like pudding. If you’re a fan of regular pudding like my 10-Minute Vegan Chocolate Mousse and want to make your chia pudding a similar smooth texture, blend the ingredients together in a high speed blender before refrigerating until thickened. 
  • Add sweetener to taste. Depending on how dark your chocolate is, you may want to add additional sweetener to taste. I recommend making the recipe as is, then once thickened, taste and adjust! 
  • Make a big batch for meal prep. This recipe makes enough for 1 serving. If you’d like to make this pudding for meal prep, increase the recipe as needed and combine in a large mixing bowl. 

Storage Instructions 

This pudding will keep for up to 5 days in an airtight container in the refrigerator. For the best, lasting freshness, I recommend storing in glass over plastic. I personally love using Weck Jars or mason jars for my chia pudding recipes. They come in a range of sizes and are so easy to take with you on the go. 

Top down image of chocolate chia pudding in a clear glass jar topped with raspberries. The image nicely showcases the consistency of the chia pudding with a silver spoon scooping out some of the pudding. The glass is sitting on a brown countertop with sprinkled of chocolate on the countertop.

More Chia Pudding Recipes You Might Like:

I hope you love this Chocolate Chia Pudding as much as I do! If you do make this recipe, please let me know in the comments below what you think and check out The Two Spoons App for more wholesome vegan recipes like this! I truly love hearing from you, and I’m always here to answer any questions you might have. 

And of course, tag me on Instagram with your pictures using the hashtag #twospoons. Nothing makes me happier than to see your recreations. 

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GF

4-Ingredient Chocolate Chia Pudding

5 from 4 votes
By Hannah Sunderani
This chocolate chia pudding is vegan, gluten-free and paleo, using almond milk for a delicious dairy-free treat. It can be prepared well in advance of eating. Certainly, this is a great meal-prep recipe for weekday breakfasts or easy snacks.
Print Recipe Pin Recipe
Easy Chocolate Chia Pudding
Prep Time 5 minutes
Resting Time 10 minutes
Total Time 15 minutes
Serves 1 person

Ingredients

  • 1/4 cup chia seeds
  • 2 tsp cocoa powder
  • 1 cup almond milk
  • 1 tbsp maple syrup

Topping ideas:

Instructions

  • In a bowl combine chia seeds, cocoa powder, almond milk and maple syrup. Whisk to combine. Let sit 5 minutes, then whisk again to remove any clumps that may have formed.
  • Cover, and let chia pudding rest for at least 10-20 minutes before eating. Or, place in fridge overnight to thicken. The longer you wait the thicker it will become.
  • When ready to eat, top chia pudding with fresh raspberries and chocolate chips, or toppings of choice!

Notes

Chia pudding will keep in fridge for up to 5 days. Feel free to double or triple the batch for meal prep. 
Chia pudding takes only 10-20 minutes to make, but the longer you wait the thicker it becomes. I recommend to prepare this chocolate chia pudding overnight, so you can wake up to the perfect consistency.
Additionally, you might like your chia pudding a bit thicker or thinner. Feel free to add splashes more almond milk to thin, or sprinkle with a pinch more chia seeds and stir to thicken (a few chia seeds can go a long way).
I recommend using my homemade almond milk for this recipe for a thicker and creamier chia pudding. However, store-bought works well. See blog post above for further details. 
Nutritional information is a rough estimate. 

Approvals

Nutrition

Calories: 210kcal | Carbohydrates: 26g | Protein: 6g | Fat: 11g | Saturated Fat: 1g | Sodium: 331mg | Potassium: 143mg | Fiber: 10g | Sugar: 12g | Calcium: 473mg | Iron: 2mg
DID YOU

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  1. Loved the taste of this but needed about 1/2 cup of chia seeds before it would set after leaving it overnight!

    Reply

    • So glad that you enjoyed the recipe Zoe, and thanks for letting me know about the need for adding the extra chia seeds. Certain milk varieties can lead to a thinner chia pudding. I’m glad you found the ratio that worked for you. 🙂

      Reply

  2. Loved this recipe! I used my favorite cocoa plant-based protein mix which added another 13g protein. (In place of plain cocoa). Definitely making this again! Thank you !

    Reply