Chocolate Chia Pudding
Updated Aug 10, 2026
Chocolate chia pudding made with coconut milk, cocoa, and maple syrup. This easy make-ahead breakfast or dessert thickens overnight for a treat.
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I went through a phase where I was making chia pudding constantly, and adding chocolate was basically inevitable. This chocolate chia pudding is only five ingredients! The cocoa and maple syrup are easy to adjust, and coconut milk makes it just thick enough that it actually feels like pudding instead of chia seeds floating around in milk. Sometimes, I’ll add berries, whipped cream, or whatever fruit I already have before eating it. It also holds up really well for meal prep, so making a couple jars at once is easy.
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RECIPE TESTING NOTES
For the past 10 years, I’ve tested every recipe before sharing it with you! These notes give you a peek into the process of developing this chocolate chia pudding recipe.
Clumping was a problem I ran into with this chocolate chia seed pudding. The cocoa powder wanted to stay in dry little lumps. Whisking really vigorously up front helped, but the thing that actually fixed it was coming back after about 5 to 10 minutes and giving it a second good stir before it set. That second whisk breaks any remaining pockets of cocoa and the seeds that have started to settle, so you get an even, creamy pudding instead of a solid layer at the bottom.
Chocolate Chia Pudding Ingredients
- Chia seeds: Fresh chia seeds matter here because older seeds may not absorb the liquid as well, which can leave the pudding thin instead of properly thickened. I like to keep mine in the freezer so they stay fresh longer. Whole chia seeds work best for this recipe; ground chia will give the pudding a completely different texture.
- Coconut milk: I like coconut milk because it naturally makes the chocolate chia pudding thicker. Coconut milk varies a lot by brand, though, so if yours is especially thick straight from the container, the finished pudding will be thicker too. Other plant-based milks work, but the pudding may set a little looser.
- Cocoa powder: Use unsweetened cocoa powder to control the sweetness with the maple syrup. Cocoa tends to clump when it hits cold liquid, so if your cocoa powder is already lumpy, you might want to run it through a sieve first.
- Maple syrup and vanilla: I use pure maple syrup here rather than a dry sweetener because it mixes easily and I don’t have to worry about gritty pudding. Honey or agave can also work as equal-measure liquid sweeteners. The vanilla is optional if I’m out, but I normally include it.
How to Make Chocolate Chia Pudding
These photos walk through the process so you can see how the pudding comes together. For the full ingredient list and detailed instructions, head to the recipe card, or jump straight to the → Chocolate Chia Pudding Recipe
1. Add the ingredients
Place the coconut milk, chia seeds, maple syrup, cocoa powder, and vanilla extract in a medium bowl or container.
2. Mix Chocolate Chia Pudding
Whisk vigorously to combine well, making sure there aren’t any streaks of cocoa powder left around the sides or bottom of the bowl.
3. Refrigerate the pudding
Cover the bowl and refrigerate until thick and creamy.
4. Eat Chocolate Chia Pudding
Give the chia pudding one final stir, then divide it into serving bowls or jars. Enjoy with your favorite toppings.
Full Chocolate Chia Pudding Recipe
Chocolate Chia Pudding Recipe
Video
Ingredients
- 1 cup coconut milk
- ¼ cup chia seeds
- ¼ cup cocoa powder
- 2 tablespoons maple syrup
- ½ teaspoon vanilla extract
Instructions
- Vigorously whisk the milk, chia seeds, cocoa powder, maple syrup and vanilla extract in a medium bowl or storage container, being careful to incorporate any cocoa powder sticking to the sides and bottom.
- Cover the chia pudding and refrigerate until thick and creamy, at least 4 hours, or preferably overnight.
- Give it a good stir and divide into two servings. Enjoy with fresh coconut whipped cream and berries, if desired.
Notes
Nutrition
Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.
Recipe Variations
- Add nut butter: Stir in 2 tablespoons of creamy almond butter, peanut butter, or cashew butter before chilling.
- Mix in espresso: Whisk 1 teaspoon instant espresso powder into the cocoa powder.
- Fold in Greek yogurt: Stir in ¼ cup plain Greek yogurt after the pudding sets for an even creamier texture.
Recipe Tips
- Cover the pudding while it chills. This keeps the top from drying out and helps the texture stay smooth.
- Whisk again after about 10 minutes. An extra stir before the pudding starts to set helps break up any clumps of chia seeds.
- Adjust the ratios to suit your preferences. I like to have a thicker chia seed pudding, so I use a ratio of 1:4 chia seeds to milk. But if you prefer a thinner version, use fewer chia seeds and adjust accordingly.
- Make it in a blender for a smoother consistency. I recommend this if you’re not a fan of the tapioca-like texture of chia seed pudding. It’s not necessary, but it will create a creamier texture!
Troubleshooting
The most common reason is that you didn’t stir the mixture enough, so the chia seeds clumped together instead of absorbing the liquid evenly. Make sure to whisk thoroughly, then stir again after about 10 minutes before refrigerating. Also, make sure you use fresh chia seeds. Expired chia seeds don’t expand or absorb as much liquid as fresh ones. To keep your chia seeds extra fresh, store them in the freezer!
Lumps usually come from cocoa powder or chia seeds that weren’t fully mixed in. Whisk well, scraping the bottom and sides of the bowl, until the mixture looks completely smooth before chilling.
Chia seeds can vary slightly in how much liquid they absorb. Simply stir in a splash of coconut milk until the pudding reaches the consistency you like.
Comments
I never review recipes, but this one is so very good. I put a pinch of coffee grounds and a tiny bit of lemon juice to cut through the richness and enhance the chocolate. I will try use some restraint and not make this several times a week.
Awww I’m so so happy to hear that!! Thank you for taking the time to leave a review and for the great tip about adding coffee and even lemon juice (which I’ve never tried!)
This is amazing, I thought it wouldn’t be sweet enough but it was perfect, and I love the mousse texture so much. Thank you!
I’m so happy to hear you enjoyed it! I love the texture, too!
Hi 🙂 can you add protein powder to the recipe?
Absolutely! Just stir it in with the cocoa powder. If you feel like you need a little extra milk, you can add, but you shouldn’t need extra milk if you add about a scoop of protein powder.
This was so delicious! I like the consistency. I have made chia pudding with other recipes that use 2 Tbsp chip seeds per cup of milk and it was not my fave. I was pleasantly surprised to find out 1/4 cup chip seeds per cup of milk is the way to go! I made it with my grandson, who can’t have sugar. That way he could have dessert after dinner. His brothers arrived do we shared with them. They ALL loved it, especially the 10 month old. (I gave him just a couple spoonfuls as I didn’t know how soon babies can have it?) I should have made more! I plan to try coconut milk another time. I bet it would so delicious with that! Thanks for the recipe! I’ll try it with fruit and whipped cream another time.
Aww, so happy to hear you and your grandsons loved it!! Glad you enjoyed the ratio and consistency as well. Thank you so much, Fawn!!
Did you also put mini chocolate chip in your video?
Yes, I did!
so yum!
After loving this as a treat, I decided to try making it the next time a little bit differently. First I ground the chia seeds in my coffee grinder and then proceeded with the recipe. Instead of refrigerating the pudding, I poured it into some ice pop molds and frozen it into delicious chocolate popsicles – YUM!
Wow, I love that creative twist!! Amazing! So happy you love the recipe. Thank you so much for sharing!!
I make a keto low-carb version using Fairlife High Protein drink (chocolate or vanilla) in place of any milk. 4 grams carbohydrates and 30 g protein.
That’s awesome, thanks for sharing!
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