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Delicious chocolate chia seed pudding topped with fresh berries.

Chocolate Chia Seed Pudding

A nourishing, gluten-free chocolate chia seed pudding that's easy to make ahead for a healthy dessert or breakfast option.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 4 servings
Course: Breakfast, Dessert, Snack
Cuisine: Gluten-Free, Vegan
Calories: 200
Ingredients Method Notes

Ingredients
  

Essentials
  • 2 tablespoons cacao powder Choose unsweetened cacao powder that is labeled gluten-free.
  • 2 tablespoons maple syrup Pure maple syrup is naturally gluten-free.
  • 1 teaspoon vanilla extract Use pure vanilla extract or a certified gluten-free vanilla.
  • 1 cup milk (dairy or dairy-free) Almond, oat, soy, or coconut milk options available.
  • 1/4 cup chia seeds Naturally gluten-free and a source of fiber and omega-3s.
  • a pinch none sea salt Enhances chocolate flavor; naturally gluten-free.
Optional Add-ons
  • to taste none fresh fruit (e.g., raspberries) Pairs well for color and freshness.
  • to taste none chocolate shavings Use a gluten-free dark chocolate bar.
  • to taste none coconut whipped cream Ensure it's gluten-free.
  • to taste none nuts and seeds (e.g., chopped almonds) Add crunch and protein.
  • to taste none maple syrup or nut butter For extra sweetness.

Method
 

Preparation
  1. Choose a clean medium-size bowl or mason jar.
  2. In the bowl or jar, add cacao powder and a pinch of sea salt.
  3. Pour in the maple syrup and vanilla extract.
  4. Add your chosen milk into the bowl or jar and stir to combine.
  5. Sprinkle in the chia seeds and let rest for a moment.
  6. Whisk vigorously to ensure the mixture is smooth and lump-free.
  7. Let sit undisturbed at room temperature for 15 minutes.
  8. After 15 minutes, whisk again or shake the jar to break up clumps.
  9. Cover and refrigerate for at least 4 hours, or overnight.
  10. Before serving, stir gently and add your desired toppings.

Notes

Use certified gluten-free ingredients and dedicated utensils to avoid cross-contact. Store in the fridge for up to 4-5 days.