“Creamy, chocolatey, and impossibly simple — this chocolate chia pudding tastes like dessert but fuels you like breakfast.”
There’s something about chocolate pudding that never stops feeling nostalgic — smooth, rich, and comforting, like the kind you used to sneak from the fridge as a kid. But this time, it’s grown-up food magic: no refined sugar, no dairy, and just a few simple ingredients whisked together to make this vegan chocolate chia seed pudding something decadently creamy.
Before I started vegan cooking, I used to make creamy puddings and custards with milk, eggs, and cornstarch for my family. When I began adapting our favorites into plant-based versions, I discovered chia seeds — tiny, nutrient-packed wonders that turn coconut milk into luscious pudding without cooking or thickening agents. It felt like the best of both worlds: the creamy desserts my family loved, made vegan with just a few smart swaps.
Why You’ll Love This Chocolate Chia Seed Pudding
This pudding is the ultimate proof that simple can be decadent. It’s quick to make, naturally sweetened with maple syrup, and perfect for meal prep — ready to grab from the fridge when your chocolate craving hits. Serve it with berries, coconut flakes, or shaved dark chocolate for a little flair, or enjoy it plain and let the smooth, dark flavor shine.
It’s one of those recipes that quietly becomes a staple — easy, nourishing, and endlessly satisfying.
Ingredients needed for Chocolate Chia Pudding
- full-fat coconut milk – Full-fat coconut milk works best for this recipe to give it the most creamy texture. If you choose to use lite coconut milk, the flavor will still be delicious but the texture will not be as thick and creamy.
- chia seeds
- unsweetened cocoa powder
- maple syrup – Please use real maple syrup only!
- vanilla extract and salt
- Optional toppings: sliced peaches or berries, unsweetened coconut flakes, shaved dark chocolate, granola
Why Chia Seeds Work So Well
Chia seeds are the unsung heroes of easy vegan desserts. When mixed with liquid, they form a natural gel that thickens everything from puddings to fruit jams. They’re also rich in omega-3s, fiber, and plant-based protein, so they turn dessert into something surprisingly wholesome.
You can read more about their nutritional benefits and natural gelling properties in this helpful overview from Harvard Health Publishing.
If you love this one, try my other chia creations — Raspberry Chia Seed Pudding, Pumpkin Chia Seed Pudding, or even my Blueberry Chia Jam. Each one shows just how versatile these tiny seeds can be.
Coconut Milk: The Secret to Creamy Perfection
Full-fat coconut milk is what makes this chocolate chia pudding taste so rich and silky. The healthy fats give it a luscious, mousse-like texture that thinner milks just can’t replicate. It’s the same reason coconut milk works so beautifully in vegan ice cream — creamy, satisfying, and completely dairy-free — and why I often use it as a base for savory sauces that need a touch of body and flavor.
For this recipe, it’s what transforms cocoa powder and chia seeds into a dessert that feels indulgent but doesn’t weigh you down.
How to Make Yummy Vegan Chocolate Pudding
Steps One and Two— Make a cocoa paste
In a medium bowl, whisk the cocoa powder and salt together. Add 2–3 tablespoons of the coconut milk and whisk into a smooth, thick paste (no dry pockets).
Whisk in another 3–4 tablespoons of coconut milk until glossy and lump-free, then add the maple syrup and vanilla. Taste and adjust the sweetness now.
Step Three — Add the liquids and seeds
Pour in the remaining coconut milk and whisk to combine. Sprinkle in the chia seeds and whisk thoroughly so no clumps form.
Step Four — Rest, whisk, portion
Let the mixture sit for about 10 minutes to begin thickening. Give it a vigorous whisk again (this prevents settling), then portion into jars or bowls.
Step Five — Chill to set
Cover and refrigerate for at least 3 hours, or overnight, until the chia seed raspberry pudding becomes luxuriously thick and spoonable.
Step Six — Garnish and serve
Top with fresh fruit, coconut flakes, shaved chocolate, a drizzle of maple syrup, or a sprinkle of granola. Serve cold.
Final Thoughts
Chocolate chia pudding is one of those rare recipes that manages to feel both indulgent and good for you. The full-fat coconut milk makes it creamy and satisfying, while the chia seeds give it that luscious texture you can scoop or swirl into a bowl of fruit.
If you like it sweeter, go ahead and use the full 3 tablespoons of maple syrup—or even 4 if you’re turning this into a true dessert. For a little brightness, try swapping the vanilla for a splash of orange liqueur or a bit of zest; chocolate and orange were made for each other.
And remember, full-fat coconut milk is what gives this pudding its rich, velvety body. Lighter milks will set, but not with the same decadent smoothness. Whether you enjoy it plain or dressed up with berries and chocolate shavings, it’s a simple pleasure that feels anything but ordinary.
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Chocolate Chia Seed Pudding, Vegan
Ingredients
- 1 ⅔ cup coconut milk full fat, divided
- ½ cup chia seeds
- 4 Tablespoons unsweetened cocoa powder
- 2-3 Tablespoons maple syrup
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- optional cut fruit like peaches and berries, unsweetened coconut milk, and chocolate shavings
Instructions
- Combine cocoa powder and salt in a medium bowl.4 Tablespoons unsweetened cocoa powder, ¼ teaspoon salt
- Add 2-3 Tablespoon of coconut milk to the cocoa powder and use a whisk to stir into a thick paste.1 ⅔ cup coconut milk
- Add 3-4 Tablespoons more coconut milk, whisking until smooth.1 ⅔ cup coconut milk
- Stir in the maple syrup and vanilla extract. Adjust to taste adding more maple syrup if desired.2-3 Tablespoons maple syrup, 1 teaspoon vanilla extract
- Add in the remaining coconut milk and the chia seeds. Whisk until everything is combined.½ cup chia seeds
- Set aside for 10 minutes to thicken slightly.1 ⅔ cup coconut milk
- Once starting to thicken, give the mixture another whisk and distribute into serving dishes.
- Cover and place in the fridge for at least 3 hours or overnight.
- Serve with cut fruit, berries, coconut flakes, shaved chocolate, granola, or a drizzle of maple syrup.
- Notes
Notes
**For a hint of orange, replace the vanilla extract with up to 2 tsp of orange liqueur or some orange zest.
