Extra Creamy Chocolate Chia Seed Pudding

Oh my, yum! I think those were my exact words. For the most part, I always doubt healthier versions of delicious desserts. I am ALWAYS skeptical until proven wrong. Why, you might ask. Because I’ve tried too many “I swear this tastes just like the real thing and it’s only coconut oil and cocoa frozen together.” Really….does it really taste like the best dark chocolate truffles? Or does it actually taste like a mouthful of bitter chocolate oil? 

Sorry, I drifted into a bad experience there. Let me come back around! There are delicious, creative recipes out there (and here) that are actually healthier, yummy versions of your favourite treats. When I find winners, I pin them, write them down, photograph them, share them with you and I also the same when I create one of those coveted recipes myself. I would consider this creamy chocolate chia seed pudding just such a thing. In my opinion, it’s off the chain!  

I love chocolate pudding – homemade or from a plastic cup, it was a major treat when I was growing up. I’ve attempted some dairy-free versions in my adult years, most of which never seemed to thicken up, until I tried simply the best dark chocolate pudding. This is a close contender. I like a rich, creamy texture, what can I say! Hence why I love this so much – it’s another delicious take on chocolate pudding. The coconut milk is super smooth and creamy to begin with and the chia seeds add even more volume. Pair that with dark chocolate goodness, and the natural sweetness of pure maple syrup and I think the fact that your mouth is watering right now is all the sign you need to make this for yourself and a lucky somebody. Or just for yourself and then yourself again (like I did). Enjoy!


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Vegan Chocolate Chia Seed Pudding

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  • Author: Emily Smith
  • Total Time: 300


Rich, creamy, totally delicious and guilt free chocolatey goodness.


  • 1 1/2 cup canned, full fat coconut milk (1 can)
  • 24 tablespoons raw cacao powder (depending how dark you like it)
  • 1 Tablespoon pure maple syrup
  • 1/4 cup chia seeds
  • Pinch of coarse sea salt
  • Berries, Caco Nibs, Nuts, or other yummy topping.


  1. Open canned coconut milk and whip it using an electric mixer or beater.
  2. Add in cocoa, chia seeds and sea salt.
  3. Separate mix into two serving dishes.
  4. Refrigerate for 5 hours or more.
  5. A creamy (almost mousse-like) pudding will form.
  6. Enjoy cold out of the fridge as is or with favourite toppings.


  • The second day, I had the second serving and it was quite thick, I added a little bit of almond milk and bananas…and oh.my.goodness!! You can also make this recipe using almond milk – it will be more light-weight, but equally delicious. Enjoy!


  • Serving Size: 2

I hope you have a beautiful weekend lined up. My sister-in-law is visiting all the way from North Carolina. I’m so excited for her to meet Abigail for the first time and of course have lots of special playtime with her favourite nephew. He’s been climbing the walls waiting for her to arrive.

What is one thing on your list of things to do this weekend? (I hope have fun & relax is on there somewhere!)

Emily Smith

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  1. I usually doubt healthier recipes, too! It’s dessert, why make it healthy and ‘ruin’ it? 😉 I need to get on the chia seed bandwagon already because this pudding looks fantastic!

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