Go Back

Chocolate Chia Seed Pudding

After making lots and lots of chia seed pudding, this is the recipe I came up with that I think is the best so far. But there are a few tricks. Homemade almond milk is a key reason why this pudding is so absolutely fabulous. Blending the milk with a few ingredients is also important, as is letting the chia seeds absorb the liquid in a bowl on the counter for half an hour before it goes into the fridge.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 2 hours 30 minutes
Total Time 2 hours 40 minutes
Servings 4
Author The Cowgirl Gourmet


  • 2 cups homemade almond milk
  • 1 vanilla bean or 1 teaspoon vanilla bean paste or extract
  • 2 dates pitted
  • 2 tablespoons honey (or maple syrup to keep it vegan)
  • 2 tablespoons high-quality cocoa powder or cacao powder
  • Pinch of salt
  • 1/2 cup chia seeds


  1. In a blender (I use the Vitamix), add the almond milk, vanilla bean, dates, honey, cocoa and salt and blend well until smooth. This will take about 60-90 seconds. You may need to scrape the sides of the blender halfway to make sure everything is completely incorporated.
  2. Pour the milk mixture into a bowl and sprinkle in the chia seeds, stirring well to blend.
  3. Let the chia seeds soak up the liquid for 30 minutes, stirring occasionally to break up any clumps of chia seeds and ensure the liquid gets completely absorbed.
  4. Place in the fridge and let chill overnight or at least two hours. For extra flavor and fun, stir in a dollop of peanut or almond butter and top with sliced bananas and a sprinkle of hemp seeds for extra protein and crunch.

Recipe Notes

I made a fabulous parfait in a small jelly jar with layers of sliced bananas, dollop of peanut or almond butter, drizzle of honey, chia seed pudding, sprinkle of hemp seeds, sliced bananas, dollop of peanut or almond butter, drizzle of honey, chia seed pudding, hemp seeds and pumpkin seeds for garnish.