No-Cook Chocolate Chia Pudding
A quick, no-cook chocolate pudding made with chia seeds, cocoa, and maple syrup—perfect for a make-ahead breakfast or snack.
- Prep5 min
- Total4h 5m
- DifficultyEasy
- Servings2
This chocolate chia pudding is a lifesaver for busy mornings. It comes together in just five minutes, then rests in the fridge overnight to become thick and creamy. The cocoa and maple syrup give it a rich, dessert-like flavor, while the chia seeds add a boost of fiber and omega-3s.
You can use any milk you like—dairy, almond, oat, or coconut—and it's naturally vegan and gluten-free. Top it with fresh berries and coconut whipped cream for an extra treat, or keep it simple and enjoy it straight from the jar.
Ingredients
Servings
Converted amounts are rounded.
Method
- In a medium bowl or a storage container with a lid, combine the milk, chia seeds, cocoa powder, maple syrup, and vanilla extract.
- Whisk vigorously for about a minute, making sure to scrape the bottom and sides to fully incorporate any cocoa powder that tends to stick.
- Cover the container and refrigerate for at least 4 hours, or preferably overnight, until the mixture thickens to a creamy, pudding-like consistency.
- Before serving, give the pudding a good stir to redistribute any settled chia seeds.
- Divide the pudding between two bowls or glasses.
- If desired, top with fresh berries and coconut whipped cream for extra flavor and texture.
💡 Tips
- Use a high-quality cocoa powder for a richer chocolate flavor.
- If you prefer a sweeter pudding, add a little extra maple syrup to taste.
- For a thicker consistency, let it chill for a full 8 hours or overnight.
Inspired by a recipe from FeelGoodFoodie