Chocolate Chia Pudding Cupsjump to recipe
Chocolate chia pudding is a rich, chocolatey, delicious treat that also happens to be healthy! Naturally sweetened, dairy-free, and made with only 5 ingredients, this dessert will quickly become one of your go-to's.
We are halfway through our first week of our Cook Once, Eat All Week meal prep plans, and the first meal prep dessert we're sharing is this chocolate chia pudding! This chia pudding is ideal for meal prep because it is a cinch to make, completely craveable, and it keeps well in the fridge. Best of all, it's good for you and can make a great breakfast or snack in addition to dessert.
Ingredients in Chocolate Chia Pudding
This chocolate chia pudding only requires 5 ingredients:
- Chia seeds. The chia seeds are the base of this pudding. While traditional pudding is thickened using eggs to make a cooked custard, chia seeds allow you to skip all that work! When mixed with liquid, chia seeds swell and become gelatinous on the outside, doing the work of thickening for you. Chia seeds also have a number of health benefits – they are high in fiber, anti-inflammatory Omega-3 fatty acids, and antioxidants.
- Cocao powder. We've used cocoa powder here to give the chia pudding it's chocolatey flavor – and another antioxidant boost!
- Coconut milk. Since we wanted this chia pudding to really feel like dessert, we chose full-fat coconut milk as our milk of choice to ensure that the pudding was rich and creamy. If coconut isn't your thing though, cashew milk would make a great substitute!
- Maple syrup. We opted for just a bit of maple syrup to sweeten this pudding and found that it was the perfect balance with the chocolate. If you're following a low-carb plan, stevia will work, too.
- Vanilla extract. Just a bit of vanilla extract helps round out the flavor of this pudding.
How to Make Chocolate Chia Pudding
Making chocolate chia pudding could not be simpler and is nearly impossible to mess up! You'll just follow these few simple steps:
- Mix your ingredients. First things first, you'll whisk all of your ingredients together until fully combined.
- Pour the pudding into jars and refrigerate. We prefer individual serving-sized mason jars like these, so you can grab a serving and eat immediately.
- Shake the puddings. About 30 minutes into refrigeration, give your puddings a good shake or mix them up again. This ensures that the seeds don't settle on the bottom and that the pudding sets well.
- Refrigerate. To finish the puddings, let them set in the refrigerator for 4 hours, then enjoy!
How Long will Chia Pudding Last?
Since chia pudding is made with non-dairy milk, it'll last longer than it's dairy and egg-filled counterparts. You can eat these puddings for up to 5-6 days after making them – which means they are perfect for meal prep!
More Healthy Dessert Recipes
- Creamsicle Chia Pudding
- Red, White, and Blue Chia Puddings
- Chocolate Dipped Apricot Bites
- Dark Chocolate Almond Butter Dates
- Chocolate Strawberry Truffles
- Salted Chocolate Freezer Bark
Chocolate Chia Pudding Cups
These chocolate chia pudding cups come together in minutes and make for a delicious healthier dessert!
- Prep Time: 00:10
- Total Time: 00:10
- Yield: Serves 8 1x
2 (13.5-ounce) cans full-fat coconut milk
2 to 4 tablespoons pure maple syrup, depending on desired sweetness
1/3 cup collagen peptides (optional)
4 tablespoons cocoa powder
2 teaspoons vanilla extract
½ cup chia seeds
Fresh berries, for topping, if desired
- Place the coconut milk, maple syrup, cocoa powder, collagen peptides, and vanilla extract in a blender and blend until fully incorporated.
- Transfer the coconut milk mixture to a bowl and whisk in the chia seeds.
- Pour the chia seed mixture evenly into 8 4-ounce mason jars or similar-sized containers, seal the lids, and shake the containers. Refrigerate for 1 hour.
- After 1 hour, shake the jars again to make sure the chia seeds don’t sink to the bottom, then place in the refrigerator and let set overnight, or for at least 3 hours.
- Top the chia pudding with berries and enjoy!
- You can substitute cashew milk for coconut milk, if desired
- This recipe will keep for up to 5 days in the refrigerator.