Chocolate Chia Pudding

Yumna Jawad

4.99 from 972 votes

Chocolate Chia Pudding is a healthy dessert made with chia seeds, milk, cocoa powder and maple syrup. It's a sweet, chocolatey and low-carb feel good treat!

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This Chocolate Chia Pudding is a must-try recipe for anyone who loves chocolate. It brings together the decadence of chocolate with the health benefits of chia seeds for a quick energy boost that’s both satisfying and nutritious. If you’re looking for a Chocolate chia seed pudding made with a perfect ratio of milk to cocoa powder, maple syrup, and vanilla, this is it.

Close up of two glass jars of chocolate pudding
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Table of Contents

Ditch store-bought pudding and make this chocolate chia pudding instead. Chia seeds are full of fiber, so they will help you feel fuller longer while adding omega-3 fatty acids to your day! If you love my 3-ingredient Chia Pudding, you will love this easy, rich, chocolatey version. It always hits the spot!

Why you’ll love this chocolate chia pudding recipe

  • Delicious way to eat chia seeds. I love a good chia jello and chia fresca, but there is something about chocolate that just makes chia seeds extra delicious. It no longer becomes an “I need to get in a serving of chia seeds today” type of feeling but an “I can NOT WAIT to eat chia seeds today” type of feeling.
  • Versatile serving options. You can make a large batch and grab some when you want or divvy it into individual containers for prepared portions for ease and convenience.
  • Made with simple and wholesome ingredients. This chocolate chia pudding recipe checks off all the boxes for a delicious, healthier treat. Made with maple syrup and nut milk, this recipe is gluten-free, dairy-free, paleo, and vegan.

What are the health benefits of chia seeds

Chia seeds are a superfood because they are loaded with nutrients and have scientifically proven health benefits. Here are the key benefits:

  • Loaded with antioxidants. It’s an essential part of any healthy diet.
  • Good source of high-quality protein. Chia seeds have more than most plant-based foods, so you’ll feel satiated longer.
  • High in good fats. That includes omega-3 fatty acids, more than even salmon!
  • Made largely of fiber. In fact, almost all the carbs in chia seeds are fiber, which may help to keep things moving smoothly and promote regularity. Who knew indulging in chocolate chia pudding could help support healthy digestion?

Ingredients You’ll Need To Make Chocolate Chia Pudding

  • Chia seeds: The star ingredient, chia seeds, have the unique ability to absorb liquid and create a gel-like texture, which gives pudding its creamy consistency.
  • Milk of choice: I like using coconut milk for this recipe because it adds a rich and creamy texture but feel free to use your favorite milk of choice, such as cashew or almond milk.
  • Cocoa powder: Adds that chocolatey goodness to the pudding, making it a satisfying and rich dessert.
  • Maple syrup: Use your favorite liquid sweetener for a touch of sweetness. I find that maple syrup pairs well with the chocolate but raw honey or agave syrup are great options too.
  • Vanilla extract: Adds a deep vanilla flavor to the pudding which really complements the chocolate.
Process shots showing the maple syrup and vanilla extract getting added to cocoa powder and then getting mixed.

How do you make chocolate chia pudding

This is based on an older recipe I made, but I adjusted some measurements to double the recipe. And I realized that doubling the recipe in a bowl required less liquid. You can play around with the ratio that makes sense for you. After a few tries, I think I landed on the perfect balance.

  1. Add coconut milk, chia seeds, maple syrup, cocoa powder, and vanilla extract to a medium bowl or storage container.
  2. Whisk vigorously to combine well, making sure to incorporate any cocoa powder sticking to the sides and bottom of the bowl.
  3. Cover the chia pudding and refrigerate until thick and creamy.
  4. Give it a good stir and divide it into individual servings.
Process shot showing the cocoa powder getting sifted through small strainer

Tips for making the best chocolate chia pudding

  1. 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.
  2. Stir multiple times. It’s not enough to just stir the chocolate chia pudding once and then set it in the fridge. I recommend stirring it well, then letting it sit for 5-10 minutes and stirring it again, making sure there are no clumps. And then, it’s ready to be transferred to the fridge.
  3. Use a blender to blend the mixture 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 more creamy texture.
  4. Freeze any leftover chia pudding. Did you know you can freeze chia pudding and thaw it for a few hours or overnight in the fridge? Just make sure to freeze it in individual servings and use a freezer-safe ziplock bag or glass mason jar.
  • Switch the Cocoa Powder for Cacao Powder. For a richer, dark chocolate taste, use cacao powder instead of Cocoa powder. Cacao powder is cold-pressed raw cacao beans making it extra rich and perfect for dark chocolate lovers. Cocoa powder is made by roasting cacao beans at high temperatures, yielding a milder flavor with slightly sweeter notes and a more familiar chocolate taste. The pudding is delicious either way – it’s just a matter of preference!
  • Mix in fruit puree. Add a tablespoon or two of fruit compote, chia seed jam, or even pumpkin puree to enjoy this during the cold months. Fruit adds freshness and natural sweetness that complements the chocolate well.
  • Add nut butter. For a more balanced and satisfying treat, add your favorite nut butter, such as almond butter, peanut butter, or cashew butter. It also helps create an extra creamy and velvety texture.
  • Top with your favorite toppings. Some great options are whipped cream, fresh berries, sliced bananas, cacao nibs, crushed nuts and seeds, and shredded coconut. But don’t stop there – the possibilities are endless!
Large bowl of the chocolate chia pudding after it sets with small bow of chocolate chips on the side

How to store Chocolate chia pudding

Store chocolate chia seed pudding in a closed mason jar or tulip jelly jar in the fridge.

How long will chocolate chia pudding last in the fridge?

Chia pudding is a perfect option for meal prep and make-ahead breakfasts because it can last up to 7 days. So you’re welcome to make a big batch to savor it all week long. However, for best flavor, enjoy it within 5 days of mixing.

Can I freeze chocolate chia seed pudding?

Yes, chocolate coconut chia pudding freezes well. Portion into individual serving size airtight containers and freeze for up to 1 month. Thaw in the fridge overnight for a quick snack.

Frequently asked questions

Why didn’t my chia seed pudding thicken?

Make sure you are using fresh chia seeds. Expired chia seeds do not expand or absorb as much liquid as fresh. To keep your chia seeds extra fresh, store them in the freezer.

How long does it take for chia seeds to absorb the milk?

Chia seeds typically take around 2-4 hours to absorb the liquid and achieve a pudding-like consistency fully. However, for the pudding to set firmly, I recommend overnight refrigeration.

Is the coconut taste overpowering in the chocolate chia pudding?

Chocolate chia pudding with coconut milk is a wonderful combination. The coconut milk is mild and complementary to the cocoa powder. However, if you prefer, use almond milk for a lighter pudding.

Top view of chocolate chia pudding in glass jars with bite taken out of one of them

It’s no secret that chia seeds have been a hit in the foodie spotlight for a while now, and for a good reason. Chocolate chia pudding can be a simple dessert after a meal or a satisfying snack in the middle of the day. And with just a few ingredients and simple preparation, you can enjoy this treat throughout the week.

More chia seed recipes

If you’ve tried this healthy-ish feel good Chocolate Chia Pudding recipe or any other recipe on FeelGoodFoodie, then don’t forget to rate the recipe and leave me a comment below! It helps others who are thinking of making the recipe. We would love to hear about your experience making it. And if you snapped some shots, share it on Instagram so we can repost on Stories!

This Chocolate Chia Pudding recipe was originally published on December 7, 2017. The recipe has been slightly modified The post has been updated to include helpful cooking tips, frequently asked questions and step-by-step photos, but the recipe has not changed.

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Review

Chocolate Chia Pudding

Chocolate Chia Pudding is a healthy dessert made with chia seeds, milk, cocoa powder and maple syrup. It's a sweet, chocolatey and low-carb feel good treat!
5 from 972 votes
Author Yumna Jawad
Servings 2 servings
Course Snack
Calories 268
Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes

Video

Ingredients
  

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 whip cream and berries, if desired.

Equipment

Notes

Storage: Store any leftovers in an airtight container. They will last up to 7 days in the fridge but best within 5 days of mixing.
Freezer Instructions: Did you know you can freeze chia pudding? You can freeze it for up to 3 months in individual servings. Use freezer-safe ziplock bags or small mason jar containers. To thaw, just place in the fridge overnight.
Sourcing: You can find chia seeds at all major grocery stores, usually located with the grains or with oatmeal.
Substitutes: For best results, follow the recipe as is. However here are some common substitutes that would work well in this recipe.
  • Instead of coconut milk, you can use any other plant-based milk or regular milk. 
  • Replace maple syrup with honey, agave syrup, granulated sugar or another sweetener or choice.
Product Reference: I use these mini tulip shaped jelly jars when I make chia pudding. The chia pudding fills up about half the jar, leaving room for toppings.

Nutrition

Calories: 268kcal, Carbohydrates: 32g, Protein: 6g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 5g, Monounsaturated Fat: 1g, Trans Fat: 0.03g, Sodium: 91mg, Potassium: 296mg, Fiber: 11g, Sugar: 12g, Vitamin A: 11IU, Vitamin C: 0.3mg, Calcium: 170mg, Iron: 3mg

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used.

Cuisine American
Course: Snack

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Recipe Rating




Comments

  1. The internet is full of chocolate chia pudding recipes, and quite a few that have a coconut twist,–but this is by far the best! I LOVE this with fresh or frozen berries, some shredded coconut on top. Healthy, tasty, fun and super easy to make! Creamy, chocolatey.. Thank you Yumna for bringing this recipe to the world! Yum!! This will become a lifelong go-to for me

    Reply

  2. What I love most about this recipe besides how much we love the flavors, is that I always have these items on hand and can decide last minute to make this. Like today for example, family who was coming for Easter was suppose to bring dessert, they had to cancel so I whipped this up this morning. Fantastic!
    Looking forward to your book, just pre-ordered it!

    Reply

    1. Sure! Traditional peanut butter might change the texture slightly, but it would be great drizzled on top! Or you could try adding about 1 tablespoon of peanut butter powder into the mixture and let it sit with the chia seeds overnight.

      Reply

  8. Delicious!! We used Dutch processed cocoa powder and added a little more maple syrup (for little tummies). I also saw a review that mentioned adding a little crack of salt and cardamom and cinnamon. I added just a pinch of each and it was amazing!

    Reply

  9. Is it best to use canned coconut milk- or the one from the carton available in the Dairy section? Also with canned- lite or full-fat? Thank you!

    Reply

          1. First, this is delicious! But FYi, I also assumed “coconut milk” meant an unsweetened can of actual coconut milk, not a dairy replacement, and searched the comments for this info. After I found this comment, I tried it and it wasn’t very sweet. I looked up one of dairy replacement coconut milks mentioned and it’s sweetened with monk fruit. This would be good to include in the recipe as I needed to add about a tablespoon of monk fruit sweetener to make the pudding a little sweet.

  10. I just finished combining the ingredients. I can already tell I am going to love it!

    Thank you for another great recipe ⭐️

    Reply

      1. You’re not wrong! I’m working from home today, and I keep sneaking into the fridge to have a spoonful. I’m making it last 🤭

        Reply

  13. This recipe is a good baseline to start with and explore from there. I liked the thicker pudding suggested by this recipe, but didn’t like how quickly it disappeared (despite me always making a double batch) so I doubled the milk content. It still makes a nice, fairly thick pudding that way and also spreads the calories out a little farther. Side note: I use “original” almond milk for my pudding (sweetened but not flavored, 60 calories a cup).
    Personal recommendations:
    -Grade A dark colored maple syrup has a nice, complex flavor that pairs well with the chocolate (typical maple syrup is Grade A amber color)
    -Another commenter suggested adding some tahini and a little salt, I second that suggestion. I put maybe a tablespoon, tablespoon and a half in a double batch and use fresh cracked sea salt
    -I add a decent sprinkle of ginger, cardamom, and cinnamon to the mix as well. Their warm flavors pair nicely with the chocolate.
    -The pudding is a little bitter as-is. My partner and I like the bitter taste, but if you don’t, I will once more suggest a crack or two of salt. Salt helps cut through the bitter taste. You could also try using dutched cocoa powder as that bitterness is likely from the cocoa.
    Again, delicious recipe, it is good as-is but also easy to play with. I’ve made this pudding four times since finding this recipe a couple of weeks ago.

    Reply

    1. Absolutely! You can use any type of milk you’d like. You’ll have to let me know what you think of it after you make it.

      Reply

    1. I like Califia Coconut milk or So Delicious Coconut Milk. You can use sweetened or unsweetened and adjust the maple syrup to your liking. I use unsweetened.

      Reply

  18. Hi: This looks like a great recipe and I would like to purchase those tulip jars for it and other uses. Unfortunately, the link in the recipe takes us to an unavailable straight jar. Are yours from Weck and how many ounces does it hold?

    Thanks, Kit

    Reply

  19. Tasted AMAZING! I made it for my little sister (she’s 8) and used hot chocolate mix instead of cocoa powder! The vanilla tastes so good with it!

    Reply

  21. It’s delicious!! My family didn’t like the chia seed texture so after we finished it, I made a new batch this evening and blended it in my Ninja. I hope it blended enough. One thing we’d also say is we found it to be very chocolatey – too strong. So this time around I’m making the 3x version and I only did 1/4 cup of cocoa and it seems just right.
    Also, since I needed to use it up, I spread it on my toast today in place of Nutella. Not quite the same (no hazelnut taste), but it still was good! Easy alternative.
    I love it that it’s a healthy, easy recipe. No more boxed jello with preservatives for us. Thank you very much!

    Reply

  22. I don’t normally rate recipes but this recipe was just THAT good!! I used creamy oatmilk and honey instead, and added nilla wafers after a thin layer of pudding and it turned out sooo yummy that I had to make more! Tysm for this recipe <33

    Reply

    1. Sure! You might have to adjust the liquid a little to account for the protein powder, maybe by a tablespoon or two. Let me know how it turns out!

      Reply

  27. Haven’t finished making this, put just throwing in my two bits about how hard it to make the cocoa powder and maple syrup smooth. It turns into a lump which you then have to take forever to mix a lump into the coconut milk. You would be better off mixing the cocoa in a small bit of coconut milk to make a slurry then adding the rest.

    Reply

    1. I appreciate the feedback! I can see what you’re saying and will do some testing to find a better way to get everything mixed together without inflicting tennis elbow! lol

      Reply

      1. Sounds like you figured it out by mentioning the slurry. You could also study it’s into the mixture. I’ve never had that problem. I don’t think the recipe deserves a 1 star review because your first attempt didn’t work for you. The pudding is delicious🙂

        Reply

    2. I just throw it in a blender. I don’t like the “tapioca” texture anyway, plus it’s ready to eat that way!

      Reply

  28. Super easy. I used suger free maple syrup instead of regular. And unsweetened vanilla almond milk. I also just put all the ingredients into my blender instead of a bowl and it was ready to eat in seconds. Using the blender/magic bullet made it thick instantly.. thanks for the great recipe.

    Reply

    2. I’m on a calorie controlled diet – do u know what the calories are per serve using the sugar free alternatives you mentioned, as I always use sugar free, unsweetened etc
      Thank you

      Reply

  29. Sooo good!!! I’ve tried a different recipe and yours is so much better. Thank you! May be I don’t hate chia seeds now. 🙂

    Reply

  31. Made this twice now, its amazing! Thanks for sharing! I add raw honey to sweeten
    and some peanut butter as well! Its great!!

    Reply

  32. This is really good and will help me eat healthier breakfasts. The second time I made this, I added collagen powder and mixed it with the cocoa powder. I didn’t notice any taste difference, so this will add extra protein to this snack/breakfast!

    Reply

    1. You can! However, it tends to be more bitter than cocoa powder, so you might need to add more maple syrup depending on your sweetness preference.

      Reply

  34. Thanks a lot for this healthy recipe.❤️
    I’ve tried it with water instead of coconut milk and felt little bitter in taste.Could you please let me know what can be added to increase sweetness in a healthy way.
    Have a good day!😄

    Reply

    1. You’re so welcome! You could add more sweetener like maple syrup. You could also add some mashed fruits like banana!

      Reply

  35. What can I sub for the chia seeds? Can’t do seeds 🙁

    Thanks so much…love your recipes and your personality!!!

    Have a great day

    Reply

    1. I haven’t tried this with a substitute yet, as the chia seeds are a main part of the recipe. So glad you’re loving the recipes! Thank you!!

      Reply

  37. The taste was great however to me it is way too thick and I had to thin it down the next day once It was already set next time I will do 1/4 cup chia seeds

    Reply

    1. Thank you! It will be thick because it’s a pudding, but you can definitely adjust the ratios to meet your desired consistency!

      Reply

  38. I have been looking for a chia seed recipe and yours is the easiest. I’m disabled so I can’t stand very long so this will help me to eat healthy and not have to be in the kitchen for too long. Thanks my friend.

    Reply

  39. Thank you for listing your carbs! The chocolate chia pudding is very tasty! It was much thinner than your 3 ingredient chia pudding (I used 1/4 cup so I increased it to 1/3 as you did to thicken it). I enjoyed the chocolate better than the 3-ingredient pudding but that’s only my preference. Thanks for posting these recipes!!

    Reply

  40. How do you get 32 carbs from this (especially for 1 serving)?
    That seems really high. I calculated it from the individual labels
    1/3 tbs chia seeds 3 carbs
    1 cup almond milk 1 carb
    1/4 cup unsweetened cocoa powder 3 carbs
    2 tbs sugar free maple sugar 3 carbs

    Please clarify so that I can calculate insulin properly. Thanks

    Reply

    1. The majority of the carbohydrates come from the maple syrup, as I did not use sugar free maple syrup.

      2 tbsp cocoa powder: 6g carbs
      1 tbsp Maple Syrup: 13g carbs
      1/4 tsp Vanilla Extract: 0.5 g carbs
      1/2 cup Coconut Milk: 0.5g carbs
      1/6 cup Chia Seeds: 12g carbs

      Hope this helps!

      Reply

  41. I must admit i was a little skeptical when i read this, but it is so yum! It seriously tastes like chocolate yogo/custard, and i dont have to feel guilty for eating it. Thanks!

    Reply

  42. I made the three ingredient recipe and didn’t care for the taste. Can I add the chocolate and other ingredients to those cups already made and get the same result?

    Reply

      1. Thanks! I added some vanilla and cocoa powder…made a world of difference. Tried the three ingredient version with maple syrup and fresh fruit and found the taste and texture difficult to get down. The chocolate added a richness to it that made it almost enjoyable to eat!

        Reply

  46. Oh My Goodness, this is deliciously decadent! It’s like a very rich chocolate tapioca pudding. I haven’t waited 4 hours yet to test. 🙂
    I made a few substitutions, as I’ve needed to overhaul my eating habits.
    Dark cocoa powder, 1;1 golden monk fruit and unsweetened almond milk.

    Reply

  47. Made the 3 ingredient last night and needed to eat both. Bought some special edition aqua ball jars I just got at Target and made this chocolate version. Followed but I only had cacao powder so I had to add a bit more syrup to even it out. Its gonna be dark chocolate though. I also made 2 matcha ones. I haven’t made chia in a long time, I forgot how yummy it is, I just need to make a bunch in advance. I have a feeling my toddler will want her own. TY

    Reply

  48. Easy healthy delicious. Gonna make a second batch tomorrow. Shared it with my daughter. So rich and creamy. Added lots a mini chic chips!!!!

    Reply

  49. Had a nice flavour, perfect amount of sweetness, and I enjoyed the depth of chocolate, but they came out a bit too thick for my liking. I used oat milk instead of coconut milk. Next time I’ll increase the amount of liquid. I made 4 portions out of mine, which was ideal. Thanks for sharing.

    Reply

    1. It definitely comes down to preference, so increasing the amount of liquid will make it less thick! You’re so welcome!!

      Reply

    1. You’re so welcome! I got these jars from Weck – it’s linked under the Gadgets & Tools tab of my Shop page.

      Reply

  51. Made 6 portions with this recipe and it is TO DIE for… trying very hard not to eat 6 portions in one sitting…

    Reply

    1. Yes, you could! However, cacao powder tastes more bitter than cocoa powder, so you may have to adjust the sweetener amount accordingly.

      Reply

  56. It set up beautifully. I followed the recipe and used coconut milk ans a stick blender before I put it in the fridge. The problem was the taste: this is a very DARK chocolate flavor! I don’t think we will be able to eat it – even with the maple syrup it is quite bitter. I think I will try again with half of the suggested chocolate because I do love the idea of a healthier pudding.

    Reply

    1. It’s definitely on the darker side of chocolate, but you can adjust the sweetness according to your preferences!

      Reply

    1. Chia seeds don’t have any flavor, but they take on the flavor of the liquid they are soaked in. I opted for coconut milk in this recipe as it works so well with the cocoa powder. If you would like a lighter snack, you can use water instead, or replace it with dairy, soy or almond milk for a different flavor.

      Reply

  60. Thank you for this easy recipe, I made it using regular milk and added more maple syrup. I was happy that my picky 5 year old enjoyed it and asked me to make it again( he doesn’t eat meat, eggs or cheese). Will be making it again, maybe this time I will try blending it in w blender for smoother texture.

    Reply

  61. Looking forward to trying this, thanks. I’m not very skilled in the kitchen, so if you were going to blend it to make it smoother, would that be before or after refrigerating?

    Reply

  67. Wanted so much a nutritional desert I could leave in the fridge ready for my kids to grab after school and wow what an amazing simple and delicious desert which they and now all their friends enjoy 😉
    Thank you so much for sharing 🙏

    Reply

  68. Hi!!!! I Just want to tell you that I loooove all your recipes!

    I wanted to write for so long! Today I made the chia chocolate pudin!!! It was amazing!!!! My Mom almost take everything

    Thank you so much for share all your knowledge and for be so nice and happy!!😊

    Saludos desde Ecuador!!!! From the middle of the word!!!!🇪🇨

    Reply

    1. I think about 3/4 the amount but I’ve never used ground chia seeds before so you may have to adjust the liquid, but give that a try!

      Reply

      1. Stick with whole seeds! I made the mistake of grinding the chia seeds in my spice grinder (coffee grinder). I made 4 individual servings in little jars & it’s the only batch of chia pudding I didn’t want to eat all in one sitting. The texture was, to me, revoltingly slick & slimy. Stick to the whole seeds, which are more like tapioca.

        Reply

  70. Getting ready for a challenge and honey and any type of sugars accept for stevia and mink fruit can be used. No honey during this time. I may make this to see what it taste like with monk fruit. Has anyone tried that.

    Reply

    2. I am fixing to try this with monkfruit myself (Code Red Challenge by chance?). I figure I can have “pudding” for breakfast tomorrow. Sounds pretty simple to do. Might tweak the amount of sweetener though, not sure it will need 2 T of monkfruit.

      Reply

  71. Recently diagnosed with diabetes, I have been desperate to find a chocolate pud. This one is fab.
    Instead of honey, cocoa and sweeteners:
    I made up a half cup of Cadbury’s Options, waited for it to go cold, mixed with
    chia seeds and unsweetened soya milk. Made enough for 3 good servings in individual dishes. It was sweet enough for me and totally satisfied my chocolate craving. As a treat, I also cut up a banana and put it on top … great recipe, thank you 😀👍

    Reply

    1. Oh I’m so happy you’re finding great alternatives to favorite recipes. Thanks so much for sharing 🙂

      Reply

  72. This is so good! I’m on an elimination diet for three weeks and this has been a great option for fulfilling my chocolate cravings. Made it as you described and topped with berries. Unfortunately it’s so good that my kids are eating it and leaving none for me!

    Reply

    1. Hahaha, its mommy’s snack!! I’m so glad you liked it and it’s helping with those chocolate cravings!

      Reply

  73. I don’t see where you mention how much of the mini chocolate chips you used except for the image but I can’t judge how much that is.

    Reply

    1. Oh, it’s actually not part of the official recipe. I just added it for a little crunch. You can use 1/4 cup to 1/2 cup 🙂

      Reply

  75. Best pudding ever! Very easy to make, and delicious. My daughter loved it! And it turns out exactly like in the description! Very ciocolaty and very, very tasty! Thank you!

    Reply

  76. Simply delicious. I did use a sugar substitute (diabetic)and unsweetened almond coconut milk. Since I
    Like it a little thicker I added an additional tablespoon of chia. Breakfast time added chopped nuts
    Love this recipe and I see a lot of enjoyable desserts in my future

    Reply

    2. when a recipe calls for ‘coconut milk’, it’ll be refrigerated coconut milk. unless it calls for ‘canned coconut milk’, then it’s going to be normal refrigerated coconut milk.

      Reply

    1. If you want to blend the chia pudding, I would recommend doing it before it sets. Although blending it is not necessary, and I didn’t blend it in my pictures or video.

      Reply

  79. These are absolutely delicious. I made big muffins as well as mini muffins. They are husband and daughter approved.

    Reply

    1. Even though the almond milk says do not freeze, if you mix it with the chia pudding you can still freeze it.

      Reply

    1. The coconut milk should be fine as long as it’s unsweetened. However you may want to opt for no a zero calorie sugar and use less maple syrup and monitor the best time to consume it. You can also sweetened it naturally with some ground cinnamon or fruits. Hope that helps!

      Reply

  88. This is delicious! However I did need to add more liquid as the pudding was too dense. I added almond milk, about 1/3 cup, stirred it in and it was perfect. This will be a new standard go to dessert for us.

    Reply

    1. Oh thank you for the feedback! So happy you enjoyed it and you were able to adjust the liquid to make it less dense. Thank you!

      Reply

  90. I have made this recipe many times and I usually double it. It makes 4-8 oz Mason jars. I will freeze three and have one out for my weekly dessert. It’s one of my favorite recipes plus it’s super easy to make. Thank you Yumna for sharing your recipe.

    Reply

  92. Serving size is 1g? And 237 calories?! This can’t be accurate, can it? My “pudding” came out more like a fudge- after I practically doubled the coconut milk (I used canned).

    Reply

    1. Sorry that 1g was just in there as default. And unfortunately the coconut milk from a can is much thicker which is why the consistency is more like a fudge. I would recommend regular coconut milk from a carton. Sorry the recipe didn’t work to your liking.

      Reply

  93. I love this recipe. But there is way more than 12 grams of sugar. 2 tbsp of maple syrup is about 26.5 grams of sugar. Quite a lot actually! Otherwise this is healthy.

    Reply

    1. The 2 tablespoons of maple sugar is for 2 servings. So if you divide it in half, it’s about 12-23 grams of sugar per serving. The nutrition calculator uses generic ingredients, so it assumed 24g of sugar for the 2 tablespoons of maple syrup. Hope that makes sense!

      Reply

    1. Hi there, it seems that way at first but once you mix everything together, it works out well. Keep in mind this is for 2 servings. I’ve just uploaded the 1-minute video for the recipe. It might help to watch it too 🙂 Hope you enjoy it!

      Reply

  95. Hello. Would you be able to add the cocoa, vanilla and maple AFTER you’ve made chia pudding? I have a batch in my refrigerator now ( just almond milk and chia ) that I usually add to my yogurt. Thx., in advance.

    Reply

    1. Yes, that would be fine actually. The consistency might be a little different and the taste won’t be as rich, but it would still definitely work!

      Reply

  96. I believe Maria was asking, are you able to use a can of coconut milk or does it have to be the coconut milk in the carton?

    Reply

    1. Ohhh…I completely mis-read her question! Thank you for clarifying. Yes, you can use canned coconut!

      Reply

    1. From what I’ve read Stevia is 300 times sweeter than maple syrup. So 1 teaspoon of stevia is like 3/4 cup of maple syrup. So for this recipe, I would say start with 1/8 teaspoon of stevia and add another 1/8 teaspoon if you’d like. Hope that helps!

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    1. You add the coconut milk right away along with the chia seeds and all the other ingredients. Hope you enjoy it! 🙂

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