Need a chocolate fix? This smooth and creamy Blended Chocolate Chia Pudding tastes rich and chocolatey like dessert with just the right amount of sweet, but is super healthy and packed with protein and fibre!
Love chia pudding? Try my Healthy Blended Caramel Chia Seed Pudding, Matcha Chia Pudding, and Banana Chia Pudding soon!
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New healthy breakfast and dessert obsession unlocked!
This wholesome and perfect Blended Chocolate Chia Pudding is really delicious and tastes like chocolate pudding, while being packed with plant protein, fibre and healthy fats.
It's thick, smooth and creamy and perfect for meal prep. Make a batch weekly for easy breakfasts, snacks and desserts throughout the week.
Enjoy it just as it is or add toppings of choice. Some of my favourites include:
- Dairy-Free whipped cream and chocolate shavings/chips.
- Sliced banana and date caramel.
- Granola, like my healthy vegan granola or tahini granola (coming soon).
- Crumbled graham crackers
- Mango, raspberries, strawberries, blueberries, cherries, or pomegranate.
- Chopped pecans, peanuts, or walnuts.
- Drizzles of nut butter with sliced banana.
- Fruit compote.
Mel x
🤍 WHY YOU'LL LOVE THIS Blended Chocolate Chia Pudding
- Great for meal prep - Make a big batch and enjoy all week.
- Quick & easy - It takes 5 minutes to whip up a batch in your blender.
- Healthy & tastes great - It tastes like chocolate pudding and is full of fibre, protein and healthy fats.
- High in protein - 10 grams per serving!
- It's perfect anytime - Enjoy for breakfast, snack or dessert.
- Family-friendly - This is a recipe the whole family will love!
- Customizable - Everyone can add their favourite toppings.
Ingredients
Here is what you need at a glance, along with some important ingredient notes & substitution ideas:
- Chia seeds - These can be black or white.
- Milk - My preference is soy milk because it contains a lot of protein but you can use any other dairy-free milk.
- Maple syrup - Maple syrup adds just enough sweetness without being too sweet, while also adding some depth to the flavour of the pudding. You could use medjool dates instead, but they can be tough to blend completely smooth unless they are very fresh and soft. I'd recommend soaking them in boiling water for 10 to 15 minutes first.
- Nut or seed butter - This adds some richness, flavour, protein and healthy fats. Any variety will work, although my preferences are peanut butter, almond butter or tahini.
- Cocoa - Dutch processed or natural. Natural cocoa powder will give the pudding a bright, slightly harsh, bitter/tart, and fruity profile. Dutch processed will give the pudding a less harsh, richer, more well-rounded flavour. I haven't tried this recipe with cacao, but I suspect it would make the pudding too unpleasantly bitter unless you added a lot of extra maple syrup.
- Vanilla and salt - For flavour. Salt elevates the chocolate flavour and makes the pudding pop. If you've got some good quality flaky salt scattered over when serving is really delicious!
Topping Ideas
You can go 3 ways with this blended chocolate chia pudding. Grab it and enjoy it as a quick snack, turn it into a decadent dessert, or enjoy it as a healthy, satisfying breakfast. Some toppings I love include:
- Dairy-Free whipped cream and chocolate shavings/chips.
- Sliced banana and date caramel.
- Granola and berries.
- Crumbled graham crackers
- Sliced mango, raspberries, strawberries, cherries, or pomegranate.
- Chopped pecans, peanuts, or walnuts.
- A drizzle of nut butter with some sliced banana.
- Fruit compote.
Recipe
Blended Chocolate Chia Pudding
Author:Ingredients
- ½ cup (80 grams) chia seeds
- 2 cups (480 ml) soy milk (or any other dairy-free milk if you don't mind less protein)
- 5 tablespoons cocoa powder
- 5 tablespoons maple syrup
- 2 tablespoons nut or seed butter (any but my preferences are peanut, almond or tahini)
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt
INSTRUCTIONS
- Add everything to a blender and blend until smooth.
- Transfer to 4 small bowls or 1 bigger one, cover, and leave in the fridge to thicken for 4 to 5 hours or overnight.
NOTES
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Dellawisp says
This pudding tastes great. I don't like the texture of chia seeds in standard pudding recipes. Blending it up is fantastic. I used oatmilk and almond butter. The flavor was rather nutty; I am not sure if it was the almond butter that produced the nuttiness, or the chia seeds themselves. Either way I liked it. I would love to see more blended chia pudding recipes!
Laura says
This was the perfect Chia pudding recipe for me! I am not a fan of the traditional recipe with little chia blobs. This recipe is smooth! I had mine topped with raspberries and it was delicious!
Andrea says
Previous attempts at chia seed puddings have been horribly disappointing to me but THIS IS A WONDERFUL CHIA SEED PUDDING RECIPE. I am thrilled to have this recipe (Thanks Mel) and I will make it again and I will throw in other things I have just like reviewer Tomi above.
Melanie McDonald says
So pleased you are enjoying it Andrea! You can take this recipe in so many different directions. Have fun!
lisa says
This is my go to for a chocolate fix! I alter a few things depending on what is available in my pantry/fridge. Couple of dates and less maple syrup. Some soft tofu in place of some of the chia seeds. I had some fresh raspberries yesterday and threw a few in. Love your recipes Mel!
Tomi says
I am not a chia pudding fan, but am going to try this. I find using white chia seeds as a better choice for us. I find that the outer seed coating of black chia seeds is harder to chew and swallow. I find the white seeds blends up better, as well.