Creamy Chocolate Chia Pudding

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If you love chocolate and are looking to prepare your breakfast ahead of time, this creamy chocolate chia pudding is the answer. 

This overnight chocolate chia seed pudding is perfect for prepping ahead of time, as it has to sit overnight to thicken anyway. Plus, it keeps well in the fridge for up to 5 days. So yeah, its the perfect meal-prep item. 

Not only that, this chia pudding tastes absolutely amazing. It’s rich and creamy, thanks to the creamy coconut yogurt and almond milk. Plus, it’s packed with chocolate (both cocoa powder and shaved dark chocolate). 

Did I mention that this chocolate coconut chia seed pudding is packed with omega-3’s and tons of protein? And that it also tastes so good, it doubles as a healthy dessert after dinner?

This truly is the best chocolate chia seed pudding…and I don’t say that lightly. You’ll be making this all the time! 

Chocolate Chia Pudding Ingredients 

Here’s everything you’ll need to make this healthy chocolate seed pudding — full measurements and directions are in the recipe card below. 

But I wanted to list the ingredients here along with the specific brands I use, because the ingredients you use to cook with matter so much!!!

• Chia seeds  – duh, I use the white chia seeds from Mamma Chia 
• Cocoa powder  – Rodelle unsweetened and organic cocoa powder is my go-to
• Coconut yogurt – make sure you’re using an unsweetened and organic coconut yogurt, I love the Harmless Harvest coconut yogurt
• Cashew milk – any plant milk works here, but the cashew milk makes this pudding so freakin creamy
• Date syrup – I always buy the D’vash date syrup as it has the best flavor 
• Kosher Salt  – keep in mind that if you’re using table salt, to use less since the grains are finer than kosher salt

How to Make This Chocolate Chia Seed Pudding 

1. Add the coconut yogurt, cocoa powder, date syrup and salt into a bowl. Using a whisk, combine both together until there are no cocoa powder clumps. Then pour in the milk and whisk to combine. 
2. Finally, add in the chia seeds and whisk until the chia seeds are dispersed and combined with the chocolate mixture. 
3. Let the chia seed pudding sit for 10 minutes, then whisk again. This will help prevent clumps when it sits overnight in the fridge. 
4. Once ten minutes is up, pour the pudding into two jars and place in the fridge overnight, or for at least 6 hours. 
5. When you’re reading to eat the pudding, top with a dollop of coconut yogurt, shaved dark chocolate and coconut flakes.   

Tips, Tricks, Etc. 

• Use high quality cocoa powder. This is super important as that is the main flavor profile in this chia pudding. Highly recommend the Rodelle cocoa powder. 
• Add a dash of instant coffee or dandy blend. This is totally optional, but it helps amplify the chocolate flavor.
• Let the chia pudding sit for 10 minutes and whisk again. I know it might seem annoying to have to wait and whisk the pudding again. But this will help prevent clumps of chia seeds in the pudding. So be patient and just wait a few minutes to whisk it before popping the pudding in the fridge. 
• Feel free to use coconut milk from a can instead of cashew milk. To make a creamy coconut chocolate chia seed pudding. I’d use the light coconut milk from the can to keep the calories on the lower side. 
• If you want to make this into a high protein chocolate chia seed pudding, add 1 scoop of vanilla or chocolate protein powder. Love Sunwarrior protein powder, they taste amazing and they’re fully vegan with no weird ingredients. 

More Meal-Prep Breakfast Recipes 

• Homemade Honey Nut Cereal 
• Cinnamon Honey Granola 
• Fluffy Vegan Banana Bread

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