Chocolate Chia Seed Pudding

October 18, 2025

Millet Bread Loaf (Gluten-Free, Vegan, Oil-free, Refined Sugar-Free, WFPB)

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It's ridiculous how easy this pudding is to make. You can make so many different flavours, and the toppings you can put on are endless.

The first time I made chia pudding, I made a blended version. The texture was gloppy, and my kids didn't like it.

This time I decided to go with an un-blended version, and it was much better! I will leave out the cinnamon next time, because I found it too over-powering.

For the blended version, you basically add everything to a blender. Dana (Minimalist Baker) says you can add dates to sweeten the blended version if you wish.

For the un-blended version, you're simply not going to blend the mixture.

Chocolate Chia Seed Pudding
Adapted from Minimalist Baker
Makes 4 Servings

Ingredients

1 1/2 cups non-dairy milk (I used homemade almond milk)
1/3 cup chia seeds
1/4 cup unsweetened cocoa powder
2 tablespoons maple syrup
1/2 teaspoon ground cinnamon (optional)
1/4 teaspoon pink salt
1/2 tsp vanilla extract
toppings of choice (I used fresh berries)

Directions

Place all ingredients in a bowl and whisk. You can use a fork, just be sure to break up any clumps of chia seeds before you transfer to your airtight glass container.
Place in the fridge for a minimum of 3 hours so the chia seeds can absorb the liquid. Consume within 3 days.