Dairy-Free Chocolate Chia Seed Pudding

This Dairy-Free Chocolate Chia Seed Pudding recipe is made with chia seeds, hazelnut milk, cocoa and pure maple syrup and comes together in a pinch.  It’s a healthy overnight chia seed pudding your whole family will love!

This overnight chia seed pudding recipe is rich and creamy that’s great for breakfast, dessert or a healthy mid-afternoon snack.

What Are Chia Seeds?

Chia seeds are part of the mint family and they’re known as an ancient grain.  Ancient grains include a variety of wheat ( like spelt, Kamut and farro),  grains (like millet and barley), and  pseudocereals ( like quinoa, buckwheat and chia seeds).  Pseudocereals are consumed like a grain. They tend to be more nutritious and provide more vitamins, minerals and fiber than the more common grains like corn, rice and wheat.  

What Is Chia Seed Pudding?

Chia seed pudding is a mixture of chia seeds and milk (dairy or non-dairy). When chia seeds are stirred together with milk they absorb the liquid which naturally thickens the milk into a pudding-like consistency. Unlike traditional pudding, chia seed pudding isn’t cooked on the stove, rather its placed in the refrigerator for 2 hours or overnight to thicken.

Chia Seed Chocolate Pudding Recipe

We use hazelnut milk for this chocolate chia seed pudding, which gives this pudding an incredibly delicious Nutella-like flavor, but you can make it with almond milk if you prefer.  This overnight chia seed pudding isn’t very sweet, so I like to drizzle a little extra pure maple syrup over the top just before serving.  Really delicious! 

• Chia seeds. We use whole black chia seeds for this recipe. Don’t use ground chia seeds.
• Milk. We use hazelnut milk for this recipe, but you could use coconut milk, almond milk, oat milk or another milk you prefer.
• Cocoa. Use unsweetened cocoa for this recipe.
• Sweetener. We use pure maple syrup (plus extra for drizzling), but you could use honey if you prefer.
• Pure vanilla extract. This adds a delicious flavor to the pudding!

How To Make Chia Seed Pudding

This chia seed pudding is super quick and easy to make.  It’s best if chilled overnight so it turns out thick and creamy.  I like to serve it with an extra drizzle of pure maple syrup, a quick dusting of cacao powder and some fresh berries, but it doesn’t need to be served with anything at all…it’s delicious on its own!

1. Whisk together the hazelnut milk, chia seeds, cocoa, pure maple syrup and vanilla extract and sea salt in a bowl or in a mason jar.
2. Seal with plastic wrap and refrigerate overnight giving it an intermittent stir now and then.
3. Serve with an extra drizzle of pure maple syrup and fresh berries.

Chia Seed Pudding Ratio

A good chia seed pudding ratio is 1/4 cup chia seeds per 1 cup milk.

How Do You Store Chia Seed Pudding?

Chia seed pudding is stored in the refrigerator in an air-tight container or a bowl with plastic wrap tightly placed over it.

How Long Does Chia Seed Pudding Last?

It will last in the refrigerator up to a week. Stir in a little more milk if the consistency becomes too thick after a day or two.

More Healthy Dessert Recipes

• Almond Milk Popsicles
• Dairy-Free Pumpkin Pudding
• Healthy Dark Chocolate Coconut Bites
• Chocolate Covered Almond Butter Bites
• Overnight Vanilla Chia Seed Pudding

More Chia Seed Recipes

• Mixed Berry Chia Seed Jam
• Orange Chia Seed Drink
• Overnight Vanilla Chia Seed Pudding

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Yield: 4 servings

Chocolate Chia Seed Pudding

Prep Time 5 minutes

Cook Time 5 minutes

Additional Time 8 hours

Total Time 8 hours 10 minutes

This Dairy-Free Chocolate Chia Seed Pudding recipe is made with chia seeds, hazelnut milk, cocoa and pure maple syrup and comes together in a pinch.  It's a healthy overnight chia seed pudding your whole family will love!

Ingredients

• 3/4 cup chia seeds
• 3 cups hazelnut milk (or almond milk, oat milk or another milk of your choice)
• 1-1/2 tablespoons cocoa
• 1-1/2 tablespoons pure maple syrup (plus 1 tablespoon for drizzling)
• 1 teaspoon pure vanilla extract
• pinch of sea salt

Instructions

1. Using a fork or wire whisk, whisk together the hazelnut milk, chia seeds, cocoa, pure maple syrup and vanilla extract and sea salt in a bowl.
2. Spoon the pudding into a serving bowl or into individual ramekins. Seal with plastic wrap and refrigerate for at least 2 hours, but overnight is best, giving it an intermittent stir now and then.
3. Serve with an extra drizzle of pure maple syrup and fresh berries.

Notes

Chia Seed Pudding Ratio

A good chia seed pudding ratio is 1/4 cup chia seeds per 1 cup milk.

How To Store Chia Seed Pudding

Chia seed pudding is stored in the refrigerator in an air-tight container or a bowl with plastic wrap tightly placed over it. It will last in the refrigerator up to a week. Stir in a little more milk if the consistency becomes too thick after a day or two.

Nutrition Information:

Yield:

4

Serving Size:

1
Amount Per Serving: Calories: 297Total Fat: 14gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 0mgSodium: 47mgCarbohydrates: 38gFiber: 13gSugar: 17gProtein: 7g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.