Easy 4 Ingredient Chocolate Chia Pudding

Chocolate Chia Pudding has been my obsession for the past month, and honestly? I can’t believe I didn’t try making it sooner.

So here’s the backstory—I saw one of those aesthetic chocolate chia pudding posts on Pinterest (you know the ones, perfectly styled in glass jars with fresh berries) and thought “that looks fancy and complicated.” Spoiler: it’s not. Like, at all. Four ingredients. That’s it.

I made my first batch on a random Wednesday night because I was craving something sweet but didn’t want to make cookies or go to the store. Had chia seeds in the pantry from… honestly can’t remember when I bought them. Cocoa powder? Check. Almond milk? Check. Maple syrup? Found some hiding behind the vinegar.

Mixed everything together, stuck it in the fridge, and forgot about it until the next morning when I opened the fridge looking for coffee creamer.

Best. Accident. Ever.

Why This Chocolate Chia Pudding Recipe Works :

Look, I’ve tried a bunch of chocolate chia pudding recipes before this. Some were too bitter. Some had that weird chia seed texture that made me want to quit. One recipe told me to use dates for sweetness and it just tasted… muddy? Is that even a flavor? Anyway.

This version is different because it’s blended. Yeah, I know, revolutionary. But seriously—the chocolate chia pudding blended method changes everything. No more “am I eating frog eggs?” texture that my sister always complains about. It’s smooth, creamy, almost like chocolate mousse but without the guilt.

I use my regular blender. Nothing fancy. Sometimes I use the little bullet blender if I’m making just one serving. Works either way.

The Four Ingredients :

Here’s what you need:

• 1/4 cup chia seeds
• 1 cup almond milk (or any milk you have—I’ve used oat milk, coconut milk, even regular milk)
• 2 tablespoons cocoa powder (I use Hershey’s unsweetened)
• 2-3 tablespoons maple syrup (depends how sweet you like things)

That’s it. Four ingredients. My ten-year-old can make this. Actually, she does make this. Every Sunday night for her school lunches.

Optional add-ins if you’re feeling fancy: vanilla extract (maybe 1/2 teaspoon), pinch of salt (makes the chocolate taste more chocolatey—trust me on this), protein powder if you want chocolate chia pudding protein vibes.

Chocolate Chia Pudding with Greek Yogurt Variation :

Okay so this is technically a fifth ingredient but hear me out—adding Greek yogurt makes this next level.

I started doing this after I made a batch that came out too thin. Was about to throw it out (hate wasting food but it was basically chocolate milk with seeds floating in it), then remembered I had some plain Greek yogurt in the fridge.

Stirred in maybe 1/4 cup of yogurt and suddenly it was thick, creamy, and had this tang that balanced out the sweetness perfectly. Now I make it this way more often than not. The chocolate chia pudding with greek yogurt version keeps me full until lunch, which regular chocolate chia pudding doesn’t always do.

My sister swears by the chocolate chia pudding with yogurt method too. She uses vanilla Greek yogurt instead of plain and skips some of the maple syrup. Works great.

How to Actually Make It :

Step 1: Dump Everything in a Blender

Put chia seeds, milk, cocoa powder, and maple syrup in your blender. If you’re using vanilla or salt, add those too.

Don’t blend yet. I learned this the hard way—let the chia seeds soak for like 5 minutes first. Otherwise they stick to the sides and bottom of the blender and you end up with weird dry clumps.

Step 2: Blend It Up

After the seeds have soaked a bit, blend on high for about 30-45 seconds. You want it smooth but not completely liquified. Some tiny chia bits are fine—actually preferable because they help thicken everything up.

The mixture will look thin. Weirdly thin. Don’t panic. This is normal. It thickens as it sits.

Step 3: Refrigerate Overnight

Pour the mixture into jars or containers. I use mason jars because they’re cute and I can eat straight from them in the morning. Less dishes.

Stick them in the fridge. Walk away. Forget about them for at least 4 hours, but overnight is better. The chia seeds need time to absorb the liquid and do their gelatinous thing.

Step 4: Stir and Serve

Next morning (or whenever), give it a good stir. Sometimes liquid separates at the top—totally normal, just mix it back in.

That’s it. You’re done. Congratulations, you’ve made chocolate chia pudding breakfast.

Chocolate Chia Pudding Recipes Healthy Enough for Breakfast :

Here’s the thing that blows my mind—this actually IS healthy. Like, genuinely nutritious, not “healthy” in that fake way where something’s loaded with sugar but has spinach in it so people pretend it’s fine.

Chia seeds are packed with omega-3s, fiber, and protein. The cocoa powder has antioxidants. And because you’re using maple syrup instead of refined sugar, the sweetness comes with some minerals and stuff. (I’m not a nutritionist, obviously, but I googled it once.)

I eat this for breakfast at least three times a week. Sometimes I add a scoop of protein powder to make it more filling. The chocolate chia pudding protein version is clutch on days when I have to work through lunch and need something that’ll actually keep me satisfied.

My husband was skeptical at first. “Pudding for breakfast? Really?” But now he makes it himself. Usually adds peanut butter to his. Which sounds weird but is actually amazing.

Toppings That Don’t Suck :

Okay so the pudding is great on its own, but toppings make it feel more special. Here are some combinations I actually use (not just pretty ideas that sound good but taste like cardboard):

The Classic: Fresh berries (whatever’s on sale), sliced banana, maybe some granola if I’m feeling it

The Indulgent: Chocolate chips, coconut flakes, crushed graham crackers (yes, for breakfast, don’t judge me)

The Nut Butter Situation: Big spoonful of almond butter or peanut butter on top, maybe some sliced strawberries

The Fancy One: Whipped coconut cream, fresh raspberries, mint leaves (this is my “company’s coming over” version)

Sometimes I just eat it plain. Depends on the day and how lazy I’m feeling.

Why the Chocolate Chia Pudding Coconut Milk Version Hits Different :

I mentioned using almond milk above, but let me tell you about the chocolate chia pudding coconut milk variation. Game changer.

Full-fat coconut milk from a can (not the carton stuff—that’s basically coconut-flavored water) makes this taste like a chocolate coconut candy bar. Rich, creamy, almost decadent.

Fair warning: it’s definitely more calorie-dense than the almond milk version. But for days when I want chocolate chia pudding dessert instead of breakfast? This is the move.

I made this version for a dinner party once—served it in little cups with whipped cream and raspberries on top—and people were shocked when I told them what it was. Multiple people asked for the recipe. One person said “wait, this is HEALTHY?” Yes, Karen. It is.

The Aesthetic Situation :

Can we talk about how chocolate chia pudding aesthetic this recipe photographs? Not that I’m super into food photography or anything, but like… it looks good in jars. Really good.

I’ve posted this on Instagram maybe four times and it always gets way more likes than my other food posts. Something about the layers if you add toppings, the contrast of the dark pudding against fresh berries, the whole glass jar thing.

My friend Rachel (who has like 10k followers and actually knows what she’s doing with social media) said it has “that minimalist breakfast vibe that people love.” I don’t really know what that means but okay.

Point is—it looks as good as it tastes, which is rare for healthy breakfast stuff.

Common Mistakes I’ve Made :

Using too many chia seeds: Did this once. Made the pudding so thick I needed a spoon to scoop it from the jar because it wouldn’t pour. It was like chocolate cement. Not good.

Not blending long enough: The cocoa powder needs to fully incorporate otherwise you get bitter pockets of powder. Learned this after making a batch that tasted fine except for random bites that were intensely bitter.

Forgetting to stir before serving: The chia seeds settle at the bottom sometimes. If you don’t stir, you get watery chocolate milk on top and dense pudding at the bottom. Neither is great on its own.

Using really cheap cocoa powder: Not all cocoa powder is created equal. The super cheap stuff (like dollar store brand) has a weird chemical taste. Spend a few extra dollars on decent cocoa powder. Your taste buds will thank you.

Storage and Make-Ahead Tips :

This keeps in the fridge for about 4-5 days. Maybe longer? I’ve never had it last past 5 days because we eat it all.

I usually make a big batch on Sunday night—triple or quadruple the recipe—and portion it into individual jars. Then I have breakfast ready for the whole work week. Add toppings fresh each morning so they don’t get soggy.

Don’t freeze it. Trust me. I tried once and the texture got super weird after thawing. Just make fresh batches as needed.

Chocolate Chia Pudding Mousse for Special Occasions :

Want to turn this into actual dessert? Make the coconut milk version, add a bit of vanilla extract and a pinch of salt, use dark cocoa powder if you have it, and top with fresh whipped cream.

The chocolate chia pudding mousse situation is legitimately impressive. I served this at Thanksgiving last year (in fancy glasses with mint sprigs on top) and my aunt asked if I bought it from a bakery.

Nope. Just chia seeds and cocoa powder, Sue.

Final Thoughts About This Recipe :

I think what I love most about this chocolate chia pudding is that it’s stupidly simple but feels special. Four ingredients that I always have on hand, five minutes of actual work, and I get breakfast sorted for multiple days.

Plus it satisfies my chocolate cravings without making me feel like garbage an hour later. You know that sugar crash after eating pancakes or muffins? Doesn’t happen with this. The chia seeds and protein from the yogurt (if you add it) keep everything balanced.

My daughter’s friends have started asking their parents to make it. Which means I’m either a genius or accidentally started a trend among the fifth-grade lunch table crowd. Probably both.

Anyway, if you haven’t tried making chocolate chia pudding yet, what are you waiting for? It’s literally four ingredients. You probably have them in your kitchen right now.

Go make some. Then come back and tell me what toppings you used because I’m always looking for new ideas.

Happy pudding making! 🍫