Chocolate Chia Seed Pudding Recipe

My husband has a real thing for pudding. Ever since he was a child, he has loved pudding in all forms—chocolate, butterscotch, tapioca, you name it. For his birthday one year, I made a rich, homemade chocolate pudding with homemade whipped cream on top. He was so happy.

Contrary to what you might think, we do not stock pudding cups at our house. That’s because we found something almost as convenient, better tasting, and without the mystery ingredients. 

Ever since discovering chia seed pudding, I make it about once a month. It completely satisfies my husband’s pudding craving and my chocolate craving, and it couldn’t be easier.

The flavor is all chocolate pudding while the texture is closer to tapioca if tapioca were smaller. The chia seeds magically soak up a bunch of the milk and cause the mixture to thicken without cooking the pudding. No eggs, no stovetop, no fuss. Plus, it’s vegan if you used plant-based milk and gluten-free.

How To Make My 5-Ingredient Chocolate Chia Seed Pudding

This super simple recipe makes just over 2 cups, about 4 servings—although my husband can and will destroy a whole jar if left unattended. You’ll need:

• 1/2 cup chia seeds
• 1/4 cup unsweetened cocoa powder
• 1/4 cup maple syrup or honey
• 1 teaspoon vanilla extract
• 1 generous pinch salt
• 2 cups milk or plain plant-based milk

I like to mix up the pudding directly in the jar I store it in. Just make sure your jar or other receptacle will hold over 2 cups of liquid with room to stir.

Add the chia seeds, cocoa powder, maple syrup or honey, vanilla, and salt to the container. Whisk together until a thick paste forms. Add the milk and whisk to combine well, breaking up any big clumps. Make sure you scrape the bottom of the container with a rubber spatula to dislodge anything stuck down there.

Cover with a lid and stick in the fridge. For extra creamy pudding, I suggest stirring again after the mixture has chilled for 30 minutes, but it’s optional. It’ll be ready to eat in a few hours, just give it a stir before serving—the mixture will thicken nicely in the fridge thanks to the chia seeds.

I tend to make it the morning before we plan to eat it so it has ample time to chill. It’ll keep for about five days.

Change It Up

One of the best things about this recipe—other than the taste and ease—is how flexible it is. Here are some things I’ve tried and recommend:

• Use an unsweetened vanilla plant-based milk and leave out the vanilla
• Add a big pinch of espresso powder to amp up the chocolate flavor
• Whisk 2 tablespoons of nut butter into the chia seed mixture
• Or swirl some nut butter into the chilled pudding
• Top with berries, mini chocolate chips, caramel sauce, chopped toasted nuts, toasted coconut, and more