Recipe: Overnight Chocolate Chia Seed Pudding

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Two jars of overnight chocolate chia seed pudding topped with bananas, apples, and nuts

Simple, six ingredient chocolate chia seed pudding that’s naturally sweetened and so thick and creamy. It’s loaded with nutrients and perfect for breakfast, a snack or dessert!

Two jars of overnight chocolate chia seed pudding topped with bananas, apples, and nutsAuthor: Minimalist Baker
Recipe type: Dessert, breakfast
Cuisine: Vegan, gluten-free
Prep time: 15 mins
Total time: 15 mins (not including chilling)
Serves: 4


  • 1 1/2 cups (360 ml) almond milk, unsweetened. You can use organic soy milk, or coconut milk or rice milk alternatives
  • 1/3 cup (63 g) chia seeds
  • 1/4 cup (24 g) cacao or unsweetened cocoa powder
  • 2-5 Tbsp (30-75 ml) maple syrup if not blending (can sub 5-9 dates, pitted if blending; I only use 2 tbsp maple syrup)
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp sea salt
  • 1/2 tsp vanilla extract (optional)


  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. If not blending (which I preferred!), sweeten to taste with maple syrup at this time. If blending, you can sweeten later with maple syrup or dates.
  2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency).
  3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
  4. Leftovers keep covered in the fridge for 2-3 days, though chia seed pudding is best when fresh.
  5. Serve chilled with desired toppings, such as fruit, granola or coconut
    whipped cream.

Nutrition information

Estimate for 1 of 4 serving.
Serving size: 1/4 of recipe Calories: 133 Fat: 8 g Saturated fat: 1.2 g
Carbohydrates: 17 g Sugar: 9g Sodium: 187mg Fiber: 8.6 g Protein: 5.3 g


Looking for more delicious gluten-free recipes? Check out our Healthy Pumpkin Muffins.

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