This Chocolate Chia Pudding makes a delicious breakfast or after dinner treat when you need something slightly sweet, but also want to get a nice dose of protein before bed. 


  • 1/2 cup Bob’s Red Mill chia seeds
  • 3–4 tbsp. unsweetened cocoa powder or raw cacao powder
  • 1/4 tsp. salt
  • 1/2 tsp of cinnamon (optional)
  • 3–4 Tbsp. pure maple syrup or honey 
  • 2 tsp. vanilla extract
  • 2 cups dairy free milk – almond or cashew are my favorites
  • optional toppings
  • raspberries or other fruit
  • homemade coconut whip cream


  1. In a medium-size bowl, add the cocoa powder, maple syrup, vanilla extract, dairy-free milk, salt, and chia seeds. Whisk together until all ingredients are combined and the cocoa powder is completely mixed in. 
  2. Leave the chia seed mixture in the bowl for 5 minutes without stirring for the chia seeds to gel. After 5 minutes, whisk it one more time. 
  3. Cover the bowl or divide into 4 equal servings and place it in the refrigerator overnight or a minimum of 4 hours. Remove chia seed pudding from the fridge and stir together with a spoon.
  4. Top with raspberries and 2 T of coconut whipped cream (if desired)



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