Chocolate Chia Pudding
Published June 18, 2025
- Total Time
- 15 minutes, plus 8 hours resting
- Prep Time
- 5 minutes
- Cook Time
- 10 minutes, plus 8 hours resting
- Rating
- Comments
- Read comments
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Ingredients
- ¼cup cocoa powder or raw cacao powder
- 2cups milk or milk alternative of choice, such as oat or almond
- ½cup black or white chia seeds
- ¼cup maple syrup (or sweetener of choice, to taste)
- 1teaspoon vanilla extract
- ½teaspoon ground cinnamon
- ¼teaspoon ground cardamom (optional)
- A tiny pinch of ground nutmeg (optional)
- Any combination of toppings, such as berries, banana slices, chopped stone fruit, chopped nuts, granola or coconut flakes, for serving
Nutritional analysis per serving (6 servings)
325 calories; 9 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 5 grams polyunsaturated fat; 52 grams carbohydrates; 12 grams dietary fiber; 8 grams sugars; 12 grams protein; 6 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
In a large bowl, whisk the cocoa powder to break up any clumps. Add the milk and whisk to combine. Add the chia seeds, maple syrup, vanilla extract and cinnamon, along with the cardamom and nutmeg (if using), and whisk to combine. The mixture will be loose at this point, but will firm up as it chills. (To make single-serving puddings, you can divide the chia mixture among smaller containers or glasses.)
- Step 2
Cover and refrigerate overnight, or for 8 hours. Stir before serving, garnish with preferred toppings and serve. (Chia pudding will keep, covered, in the refrigerator for up to 5 days. It will thicken the longer it sits, but can be loosened with a splash of milk.)
Private Notes
Comments
Every chia pudding recipe should be published with a warning that if chia seeds are not thoroughly hydrated they can cause serious constipation in some people, especially children. Some people also suffer this side effect even when the seeds have been soaked for over 48 hours. Chia can continue to absorb moisture by drawing out moisture as they travel through the small and large intestines. By the time it reaches the colon, waste can become very dense and cause painful digestive blockage.
I regularly make chia pudding. I found if you don't keep stirring or whisking it for 5 or more minutes after you add the liquid that it will clump up. Really hard to break those up. I put my mix in a jar with a screw on lid and shake and agitate it.
I already know this is gonna be amazing! I’ll use Ghirardelli dark cocoa powder, add raspberries and definitely not add any liquid to thin it out~ Nice and thick like pudding is supposed to be!
Made as written. At 8 hours, the cardamom/cinnamon/nutmeg were too strong and overpowered the chocolate. But then at 24 hours, the flavors melded much better, so I would recommend waiting the full 24 hours before eating this.
I’ve been making this for years. In order to get a consistent pudding like texture you must thoroughly whisk it after 30 minutes in the refrigerator and again 30 minutes later. If you’ve made this recipe and find that it’s lumpy and thin, this extra step will fix that problem and it will set up well. Also, for better nutrition,I use cacao powder (Terrasoul, unlike man other cocoa powders, is not high in cadmium-which is a common problem with many brands). An ever better sweetener is date syrup.
Delicious. Made with unsweetened almond milk and added a swirl of almond butter.
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