This Chocolate Chia Pudding recipe is blended so you don’t notice the seeds! An easy and healthy breakfast or snack made with only 5 ingredients.
Want more vegan pudding recipes? My Vegan Chocolate Pudding, Vegan Banana Pudding, and Tofu Chocolate Mousse recipes are too good to miss.
If the texture of chia pudding is what’s keeping you from enjoying this tasty and healthy treat, then you’ve gotta try my blended Chocolate Chia Pudding recipe. By blending the chia seeds with oat milk and a handful of other ingredients, you get an ultra-smooth and creamy treat perfect for a fiber-filled breakfast or snack.
A combination of chia seeds, maple syrup, cocoa powder and oat milk gives this dreamy chocolate delight a healthy boost so you can enjoy it for breakfast or snacks. Top it off with some fresh berries and a dollop of vegan whipped cream, and you have something that looks and tastes indulgent but always leaves you feeling great.
Why you’ll love this chia pudding recipe
- A blended version of the classic – My chocolate chia pudding is as creamy and smooth, but you don’t have to blend it if you don’t want to.
- For chocolate lovers – Whether you’re craving something chocolatey for breakfast or dessert, this rich and decadent pudding has you covered.
- Healthy, but you’d never know it – Chia seeds load this healthy dairy-free treat with omega-3 fatty acids and fiber, while maple syrup acts as a natural sweetener.
How to make blender chocolate chia pudding
Find the complete recipe with measurements in the recipe card below.
Add all of the chia pudding ingredients to a high-powered blender and blend until the mixture is smooth, creamy, and thick.
Pour the pudding into a container or multiple small containers, seal with a lid, and place it in the fridge for at least 2 hours.
You can serve the pudding immediately after blending, but it will be a little warm. I find that it’s much more enjoyable and has a thicker, more “pudding-like” consistency after chilling.
Serve the chia pudding for a healthy chocolate dessert or a grab-and-go breakfast and enjoy!
Topping ideas
The only way to make this sweet treat even better is with the right toppings. Before you dig into a bowl, top your healthy chocolate chia pudding with:
- Raspberries, strawberries, or blueberries
- Banana slices
- A dollop of vegan whipped cream
- Homemade granola
- Chopped almonds, walnuts, hazelnuts, or pecans
- Hemp seeds, ground flax, shredded coconut, or extra chia seeds
- A drizzle of vegan salted caramel
- Chocolate shavings or vegan chocolate chips
Frequently asked questions
Yes, chia seed pudding is very good for you. Chia seeds are a great source of omega-3 fatty acids and fiber. It doesn’t hurt that this recipe is dairy-free and naturally sweetened with maple syrup, too!
No, you don’t have to. You can make this chocolate chia seed pudding the traditional way by simply stirring the seeds with the other ingredients in a medium bowl. Set the mixture aside for 15 minutes to thicken, then stir once more before chilling.
Blender chia pudding is thick as soon as it’s blended, so it really only needs to chill in the fridge for 2 hours to help it reach that perfect rich consistency. Classic chia pudding (see above) should be left to chill for at least 2 to 3 hours, or overnight.
The leftover chia pudding, whether it’s stored in one large airtight container or individual sealed containers/jars, will last for up to 6 days in the refrigerator.
Yes, chocolate chia pudding freezes well for about 2 months. Thaw individual servings in the fridge overnight, then enjoy!
Chocolate Chia Pudding
Ingredients
- 1/2 cup chia seeds
- 2 cups oat milk
- 5 tablespoons pure maple syrup
- 1/4 cup natural unsweetened cocoa powder
- 1/2 teaspoon pure vanilla extract
Instructions
- Add all ingredients to a high powered blender and blend on high speed until creamy and thick. Scrape down the sides of the blender as needed.
- Transfer to a container (or portion into multiple small containers), cover and place in the refrigerator to chill for at least 2 hours, if possible. It can be enjoyed right away but it might be a little warm from blending and it will thicken as it chills. Serve with toppings like fruit or whipped cream.
- It will keep in the refrigerator for about 6 days, making the perfect grab and go breakfast or snack.
Notes
-
You may use another milk if you prefer – soy milk will add more protein which I like and coconut milk will make it even richer and creamier.
-
You can simply stir the seeds with the other ingredients, then let thicken without stirring for 15 minutes. Stir once more before placing in the refrigerator to thicken for at least 2-3 hours. Then stir again and serve. I just prefer blended chia pudding personally.
I prefer a fruit puree instead of plant milk. Watermelon is perfect because it’s such a nutritional powerhouse. It still needs to be sweetened so I will add extra ripe bananas and a few dates to the blender. Very nice recipe, Nora! (I’ll do it the traditional way of mix/mix/mix on the counter and leave in fridge overnight.) Top with DIY toasted chopped walnuts.
Do you think almond milk would work for this? Thank you
Hi Kim. You may use almond milk if you prefer – soy milk will add more protein which I like and coconut milk will make it even richer and creamier.