How to Make Overnight Chocolate Chia Seed Pudding
Blend it: Add all the pudding ingredients together and blend on high until smooth.
Refrigerate: Divide the pudding between glasses or small jars and refrigerate them overnight or for a minimum of four hours.
Storing and Freezing Instructions:
To Store: If you have reusable jars, store your pudding in a jar. They are simple to seal by screwing on the lid, and the pudding stays fresh much longer. Make sure to enjoy them within five days for the best flavors and texture.
To Freeze: Chia pudding freezes quite well. If your jars are freezer-safe, go ahead and freeze your leftovers for up to two months. Make sure to fill the jars below the bottleneck to prevent breaking and leave an airspace to allow for expansion while freezing.
(You may also like: Mango Chia Pudding)
Ingredients
- 1 ¼ cup almond milk
- ¼ cup cocoa powder
- ¼ cup chia seeds
- 4 tbsp honey
- ½ tsp ground cinnamon
- pinch of salt
Directions
- To make the pudding, place all the ingredients in a high speed blender and blend until smooth.
- Divide the pudding between glasses or small jars and refrigerate overnight (minimum four hours).
Servings
Time
Notes
Chill time matters: Refrigerate for at least 4 hours or overnight for the best texture. It takes quite a while for the chia seeds to hydrate and set properly.
Sweeten to taste: Adjust the honey quantity based on your sweetness preference.
Mix-ins are welcome: Add toppings like berries or nuts before serving for added flavor and texture.
Stir before serving: Mix the pudding before enjoying to distribute the ingredients evenly. Separation can occur during the setting period.
Reuse jars: Store in reusable jars for a portable, on-the-go treat.
More Good Chocolate Chia Pudding Recipes
Honey-Free Chocolate Chia Pudding with Berries
This popular chia pudding is a great choice for a healthy breakfast, but when combined with the lush taste and health benefits of raw cacao power, it goes to the next level of awesomeness! This chia seed pudding recipe is another great alternative that’s paleo-friendly and uses agave nectar instead of honey
INGREDIENTS
5 tbsp chia seeds
1 1/2 cups almond milk
A few drops of raw vanilla extract
2 tsp raw cacao powder
2 tsp raw agave nectar
Fresh berries, to serve
DIRECTIONS
1. In a medium bowl add the chia seeds, agave nectar and almond milk, mix to combine and set aside for at least 30 minutes, to allow the liquid absorption.
2. Add the vanilla extract and raw cacao, and mix to combine.
3. Distribute into the serving jars or bowls, top with fresh berries and serve.
I’m loving your recipes. Thank you for sharing.
Can I sub coconut milk? My hubby has an almond allergy! Thanks!
I did and it’s scrumptious!
This looks delicious and I’m making it today. Do you think I can double the recipe ok? Thanks.
is this unsweeetened cocoa or chocolate milk mix?
Im sure it is unsweet cocoa since it is paleo
Tried this last night, nummy, may try with mint instead of cinnamon???
Love that idea!
Love!! I added about 1/4 cup of black coffee and a Tbsp of Real Vanilla Extract. So delicious!!
Can I use regular cows milk. ? We have no restrictions here .
Hi Rachel,
Sure you can :)
Is there a substitute that I can use for Allman milk? We cannot have any nuts or peanuts at our house due to anaphylactic allergies. Greatly appreciate your thoughts!
You can use coconut milk or soy milk (not sure if they are paleo) you might need to adjust the amount of liquid a little. I like it with coconut milk and a lot less honey if any at all. I use raw cacao powder which is not bitter like some cocoa powders.
Try tiger-nut milk/horchata de chufa, it is made from a weedy, tuberous Grass(no nut allergy problems, but grass/weed allergies is not so safe)
I think I would use medjool dates to sweeten next time.
I found the seeds did not blend up very well and it wasn’t smooth. Do you blend the seeds first or just blend for a long time?
Hi Belinda,
No , I don’t blend the seeds first. I just blend all ingredients on high until a smooth and creamy consistency is reached.
How long will the pudding keep for in the fridge? Can I make enough to last me for the week?
Hi Karen,
The longest I’ve kept it is three days.
If I don’t have any Chia seeds could I use Hemp heats?
Hi Dot,
Sorry,hemp hearts won’t work in this recipe. You need to use chia seeds.
Should I soak the chia seeds in the almond milk overnight?
Not much of a chocolate pudding fan so I didn’t use cocoa, but am a vanilla fan so just added vanilla instead and didn’t blend, just stirred. It was amazing and reminded me of tapioca. We even had berries on top. It’s now my go to for a snack or when i want something sweet!
I made mine with an Atkins caramel mocha shake !!!
It’s REALLY good
Does it matter if the seeds are whole or ground up??
I use sugar-free salted caramel coffee syrup because I didn’t want to put the honey in. WoW! Love all the variations this basic recipe makes. Thank you.
OMG, that sounds delicious. Thanks for the idea. :)
I use coconut milk and maple syrup this is SO delicious!
Glad you enjoyed it and thank you for the feedback! :)
Are the Chia seeds safe for someone with diverticulitisulosis ?
Have you ever used coconut sugar instead of the honey? I may be the only person on the planet that doesn’t like honey.
I like a few chunks of banana stirred in. It sweetens it without using the honey or anything else.
I love overnight chia puddings, so I tried this one as a change from my usual tame banana chia puddings and it was amazing. The chocolate flavor is superb. Can’t wait to make another batch overnight.
“A High Speed Blender” is correct, for this recipe to turn out smooth.
If you don’t blend, or your blender isn’t sharp/high-speed, you’ll get a tapioca-type consistency with little ‘dots’. Some people like it, others don’t. Another way to make it smooth (regardless of blender) is with a banana for sweetener & some plain oatmeal with an over-night soak–then blend when ready in the morning. It’s great for a go-to chocolate fix!
This look sso good! What a perfect way to still get that creamy texture when you are eating clean!
Thanks Suzanne!
Thanks for sharing! Does it keep long?
It should keep pretty well for 3-5 days in the fridge, and up to a month in the freezer :)
Can you freeze this?
Hi! 🤩
Thank you for this awesome recipe! Since I never consume sugar, it is an advantage that the sweetener used in this recipe is honey. 🍯 I love this website.🩷
Have a nice day!🙌🌸
Thanks Anali! This chia pudding is one of my favorite snacks or quick breakfasts when I have a busy morning.