Overnight Chocolate Chia Seed Pudding

By Jess

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Blend, chill, and enjoy this creamy, no-cook chia seed pudding with minimal effort. It takes just five minutes to prepare & then pop it in the fridge overnight.


How to Make Overnight Chocolate Chia Seed Pudding

Blend it: Add all the pudding ingredients together and blend on high until smooth.

chocolate pudding ingredients

no cook pudding

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.

I never knew chocolate pudding could be a health food! Yay! And this no-cook overnight chocolate chia pudding is so easy it only has one step.

no cook chocolate pudding

(You may also like: Mango Chia Pudding)


    • 1 ¼ cup almond milk
    • ¼ cup cocoa powder
    • ¼ cup chia seeds
    • 4 tbsp honey
    • ½ tsp ground cinnamon
    • pinch of salt


  1. To make the pudding, place all the ingredients in a high speed blender and blend until smooth.
  2. Divide the pudding between glasses or small jars and refrigerate overnight (minimum four hours).


Serving Size





Prep Time

5 minutes


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.

Print Recipe


Ask a Question 

  1. 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.

  2. 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.

  3. 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!

  4. 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.

  5. Have you ever used coconut sugar instead of the honey? I may be the only person on the planet that doesn’t like honey.

  6. “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!

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