Chocolate Chia Pudding

There are a few really perfect foods out there…margherita pizza, blueberry muffins, and vanilla ice cream. Chocolate pudding makes the cut for me, too. Creamy, not-too-sweet, chocolatey happiness. When I saw a recipe for chia pudding, about a year ago, I meant to try to make it and got distracted by life. It didn’t even make my “will try to make in the future” list, and I admit that I have one of those that grows monthly. But Susan over at Fat Free Vegan posted a recipe a few weeks ago, and I knew that it was time to stop procrastinating and try it! Susan is good at making healthy (or not unhealthy) recipes for her family that are simple, classic and do-able. Thanks, Susan!

Chocolate Chia Pudding
slightly adapted from Susan at Fat Free Vegan
 makes 3-4 servings


  • 2 cups unsweetened  milk (I used vanilla almond milk–unsweetened)
  • 1 teaspoon vanilla extract
  • 2 tablespoons cocoa powder
  • 2 TB sucanat (or 1 1/2 TB agave syrup)
  • 6 tablespoons chia seeds
  • optional: 1/2 to 1 cup raspberries, cherries, or other fruit
  • optional: vegan or dairy whipped cream and choc chips to top


  1. Place the milk, vanilla, and cocoa into the blender and add sweetener to taste (about 2 servings worth). Blend until cocoa is completely incorporated. (You can also use a whisk, but this takes longer.)
  2. Pour milk mixture into a bowl and add the chia seeds. Stir well, making sure that all the seeds are moistened. Leave out on the counter and stir periodically (about every 15 minutes or so), breaking up any clusters that form. Allow it to stand until the pudding has thickened and all liquid has been absorbed, at least 30 minutes.
  3. Refrigerate. Just before serving, stir in fruit. Serve topped with additional fruit.

Preparation time: 5 minute(s) | Cooking (standing) time: 30 minutes

That’s it! So easy. It’s a texture like tapioca pudding, a bit seedy but gives you a little something to munch on, texture-wise.

Chia seeds (yes, like the ch-ch-ch-chia pet!!) are 

  • high in Omega-3 oils
  • provide soluble and insoluble fiber (balance your blood sugar)
  • are filling (ancient texts have evidence that European armies provided their soldiers with these seeds to fill their bellies on long excursions, where their feet were their modes of transportation). The seeds expand to up to 20 times their size! Note: It does not expand like bread…this is a healthy full.
  • are relatively inexpensive. I’ve found them in the bulk sections of grocery stores like Whole Foods and Kroger. Two cups of the stuff lasts me a couple of months and costs $2 or less.
  • are a great addition in puddings, yogurt, oatmeal, even pastas. Get creative!

I hope your weekend is full of fun or work or whatever you need to get done to relax and enjoy life! (Can you tell I have homework? ha)
Happy eating! Laurel


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