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Chocolate Chia Pudding with pecans and raspberries

Chocolate Chia Pudding Recipe

  • Author: Jamie
  • Prep Time: 5
  • Total Time: 5 minutes
  • Yield: 1 1x
  • Diet: Vegan


This Chocolate Chia Pudding recipe is a gluten-free, dairy-free, and paleo treat! It's quick with few ingredients -- perfect for busy mornings!


  • ⅓ cup water
  • ⅓ cup Full Fat Coconut milk (if solid, warm until liquid)
  • 3 Tablespoons Chia seeds
  • 1 Tablespoon cocoa powder
  • 1 sprinkle of salt
  • 2 teaspoons maple syrup
  • Optional: ¼ teaspoon vanilla


  1. Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
  2. Let sit for at least two hours — I prefer overnight. Top with fresh fruit and nuts if you like. My favorite toppings are vanilla coconut yogurt, pecans, raspberries, and strawberries.


You can replace the 2/3 cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.

This recipe makes a nice thick pudding. Add a little more liquid to thin.

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

  • Category: Breakfast, Snack
  • Method: No cook
  • Cuisine: American