Overnight Chocolate Chia Pudding

Just a handful of ingredients and a few minutes of hands-on time is needed.

The hardest part is waiting for the pudding to set. It’s best left overnight, but if you just can’t wait, it should be nice and thick after 4 hours.

Prep individual portions in small mason jars for a grab-n-go portable treat.

Chia seeds ~ It wouldn’t be chocolate chia pudding without the chia seeds. You can use black or white chia seeds, but do not substitute for any other seed!

Chia seeds are small, but mighty. They’re high in calcium, iron, omega-3 fatty acids, and antioxidants. [source]

They are almost flavorless, so all you’ll taste in this recipe is rich, decadent chocolate!

If you can’t have chia seeds, try my Vegan Vanilla Pudding or this S’mores Pudding Bowl instead!

Milk ~ Almond milk, rice milk, oat milk, coconut milk, etc. will all work. Use your favorite unsweetened, non-dairy variety.

Cocoa powder ~ This is what makes the chia pudding chocolaty.

Cacao powder can be used instead if you prefer.

Carob powder ~ Carob has a similar flavor profile to cocoa, but is sweeter with a roasted nutty taste. It offers several nutrients, like calcium, magnesium, potassium, and fiber, along with being gluten-free and caffeine-free. [source]

The carob powder can be omitted if you don’t have it.

Sweetener ~ Pure maple syrup is my go-to liquid sweetener. Do not use pancake syrup. Agave may be used as a substitute.

Salt ~ A pinch of salt makes the chocolate flavor taste richer.

Raisins ~ Raisins add extra sweetness and texture. They can be substituted with any other dried fruit, such as cranberries, cherries, or chopped figs or dates. Or you can omit them.

Toppings ~ I opted to top this chocolate chia pudding with fresh berries. You could also add some non-dairy whipped topping. Other great choices: chocolate chips, coconut flakes, sliced bananas, etc. It’s great all on its own, too – no toppings needed!

Whisk the cocoa powder, carob powder (if using), maple syrup (1), and a little bit of milk (2) until smooth (3). Add the remaining milk (4).

Once silky smooth (5), add the chia seeds and raisins (6) and whisk (7) until the seeds are evenly distributed throughout (8).

Let sit in the fridge overnight (or at least 4 hours) until thickened.

Prefer a warm breakfast instead? Try this Warm Chia Pudding that’s ready in just about 5 minutes!

Fridge: Store this chia seed pudding in an air-tight container in the fridge for up to 5 days.

Freezer: You can freeze this recipe for up to 2 months. Thaw in the fridge overnight before serving. Store toppings separately.

~ Be sure to use whole chia seeds. No other seed will work.

~ Use fresh chia seeds. Sometimes older chia seeds won’t gel properly.

~ Mix very well to evenly distribute the chia seeds throughout the liquid. Mix again once or twice during the first 10 minutes to ensure they don’t clump.

~ The consistency should be on the thick side. If it’s too liquidy, add more chia seeds and return to the fridge for about half an hour. If it’s too thick, add more milk.

~ I love the texture of the chia seeds in this chocolate chia pudding…it’s kind of like tapioca. But if you prefer a smooth pudding, you can transfer the pudding once it’s set to a high-speed blender and blend until smooth.