Vegan Chocolate Chia Seed Pudding

Thank you Bob’s Red Mill for sponsoring this post! For more delicious recipes and a coupon for $1.00 off any product, please visit!

Vegan Chocolate Chia Seed Pudding

This post is sponsored by Bob’s Red Mill; however all opinions are my own. 

Every time I eat chia seed pudding, I feel like I’m doing myself a favor. “Thanks for eating dessert, Julia. You’re a real pal!”  Pat on the back. Fist bump.

In all seriousness, the health benefits of chia seed pudding are worth hemming and hawing over, because: omega-3 fatty acids + antioxidants + Vitamins and minerals. Chia seeds are super dense in Omegas, plus full of fiber and antioxidants. Ergo, chia seed pudding is one of those treats I thank myself for.

Chia seed pudding has a similar consistency to tapioca pudding. When soaked in liquid, chia seeds plump up and form a sort of thick gelatinous substance around them, which makes for a thick and creamy pudding. The chia seeds themselves have a similar texture to tapioca, but the seeds are smaller. I always forewarn my “texture” friends before they dive in, but those who welcome all textures are usually very receptive to the chia pud.

Vegan Chocolate Chia Seed Pudding

You don’t get to feel guilty over this dessert. For realskis, this chia seed pudding is healthful, and here’s why:

Chia Seeds = Omega-3s = healthy fats = healthy brain function (here’s why Omega-3’s are important)

Coconut Milk = healthy fats + increased metabolism + Vitamins and minerals (more about coconut milk here)

Raw Cacao Powder = antioxidants = reduced risk of disease/cancer (here’s why caco powder rocks)

Pure Maple Syrup = antioxidants + Vitamins and minerals + carbs, but that’s okay (more on maple syrup here)

Chocolate chia seed pudding = cancer-fighting cocktail of healthy fats + yum (deductive and additive reasoning…given all that reasoning above)

This recipe is as simple as can be and includes nothing but great-for-you ingredients. Full-fat coconut milk, almond milk, pure maple syrup, and raw cacao powder make for a creamy and tasty pudding that requires no time at all to make. All you do is shake it all up in a large sealable jar (I used a 2-quart jar) and let it sit in the refer overnight.

You can mix it all up tonight and have velvety rich pudding ready for you in the morning. For the eating. For breakfast.

Vegan Chocolate Chia Seed Pudding

I used Bob’s Red Mill Chia Seeds for this recipe. Did you know you can chia with Bob’s Red Mill? I’ve talked about their gluten-free flours quite a bit on account of all the gluten-free pancakes I’ve made over the years. But, newsflash: they chia too! Other than using chia seeds for pudding, you can add them to your salads and salad dressings, oatmeal, granola, smoothies, homemade kombucha, and wherever else you feel so inclined to put them.

Remember that Gluten Free Chocolate Cake with Coconut Chocolate Ganache I showed you? I used a little bit of the coconut-chocolate ganache for a little drizzle-swirl action in this pudding. I also served this pudding with chopped walnuts, coconut milk, Bob’s Red Mill’s unsweetened shredded coconut, and dark chocolate chips.  Flavors and textures galore!!

Vegan Chocolate Chia Seed Pudding

Prep Time: 5 minutes

Cook Time: 8 minutes

Total Time: 13 minutes

Yield: Serves 10 to 14 people

Vegan Chocolate Chia Seed Pudding


  • 1 14-ounce can full fat canned coconut milk
  • 2 cups unsweetened almond milk
  • 2/3 cup raw cacao powder
  • 2/3 cup pure maple syrup
  • 1 teaspoon instant coffee grinds
  • 1 cup Bob’s Red Mill chia seeds
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon kosher salt
  • For Serving:
  • Chopped pecans
  • Coconut milk
  • Shredded coconut
  • Vegan dark chocolate chips


  1. In a saucepan, heat the coconut milk, almond milk, and raw cacao powder over medium heat. Whisk well until all of the cacao powder chunks have smoothed out and you have a smooth, uniform consistency. This will take a little elbow grease, since cacao powder is stubborn and doesn't like to mix.
  2. Remove from heat, add the maple syrup, coffee grinds, vanilla extract, and salt and whisk to combine. Allow this mixture to cool to room temperature.
  3. In a large 2-quart mason jar, add the chia seeds and chocolate mixture. Stir well with a long wooden spoon.
  4. Seal the container and place it in the refrigerator overnight, or at least 6 hours.
  5. Serve with chopped nuts, coconut milk, dark chocolate chips and shredded coconut.

Vegan Chocolate Chia Seed Pudding


  1. says

    I would totally eat this. Here’s a question. If you put these chia seeds on a wet paper towel and keep them damp, would they sprout? Ccccchia! Sorry. This is what happens when you grow up in the 70’s. You have the chia pet commercials run through your head.

    • says

      I bet the paper towel method would work for sprouting! I’ve never sprouted chia seeds, but I hear you put them in a shallow dish (like a pie dish), submerge them in a little water, stick them in a sunny spot and wait a few days for them to sprout. Could be a fun little activity to replace the merriment of the chia pet 😉

  2. says

    I loooove chia pudding!!! I have never tried a chocolate version though! Those toppings look amazing.. as does all the layered chocolatey goodness! I could really dig into a few of those right now. Don’t worry, a “few” is not a typo. I don’t think I could stop at one! :)

  3. says

    I actually bought a choc chia coconutty breakfast pudding the other day and it was that amazing I was dying to try and recreate it at home. Now i dont even need to try and come up with a recipe as you’ve done it for me – thank you! These look amazing!

  4. Food Allergies says

    This looks fantastic, but for those with nut allergies– any recommended substitutes for the coconut and almond milks?

    • Paula says

      I was thinking the same thing…did you get a response? I didn’t see anything. I was wondering if rice milk would be acceptable.

  5. says

    I probably shouldn’t admit this, but I have never tried chia seeds before. I know I’m way late to the party on that one! I feel like I see them in everything, but never know what I should put them in. I also haven’t used coconut milk much. Thank you for opening my eyes to all kinds of new ingredients :) I’m at work now and I can stop staring at this pudding and thinking about how much easier it would be to get through the last hour if I had a big bowl of it to help me!

  6. Deb says

    This sounds delicious, and I would like to try it. But, I made a China pudding recipe before, and I found the texture of the seeds off-putting. Is it possible to “whiz” the seeds in my spice grinder before adding them? Would that interfere with the gelatinous quality they contribute to the pudding?

    • says

      That’s a great question and I honestly had no clue what the answer was until I just googled it. Turns out you can grind chia seeds and they will still thicken whatever liquid they’re in. Often times, vegan use them (similar to flax seeds) to replace eggs in baking. Now that I know this, I may try grinding them, myself!! You’ve inspired me to try something new :) Let me know if you end up trying out a recipe using ground chia seeds. xoxo

      • Lauren says

        Yes it works! Lol I know this blog post is several months old but I just tried with the ground chia. It gels up in about an hour. There is a bit of texture still but it is a very fine texture. I added a little carob powder and it’s so yum!

        • Lauren says

          Add: after 12 hours in the fridge, the texture is almost gone and the pudding is closer to a marshmallow fluff consistency – not chewy but you cut pieces off more than scoop. This stuff is so weird but so cool!

          • says

            Haha! I never would have thought to compare it to marshmallow fluff, but it does get kinda thick, yet fluffy now that I think about it. Chia pudding is its own animal, thanks for sure. Thanks for sharing, Lauren!

  7. Faith says

    This was delicious and easy, thank you for the great recipe! May I recommend sifting the cocao/cocoa? It helped with the whisking in, I just shook it through a fine mesh strainer. I’m excited to try a carob variation for my carob-loving sweetie. Thanks!


Leave a Reply

Your email address will not be published. Required fields are marked *