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Chocolate Chia Pudding with pecans and raspberries
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Overnight Chocolate Chia Pudding Dessert

This Overnight Chocolate Chia Pudding Dessert recipe is a gluten-free, dairy-free, and paleo treat! It's quick with few ingredients -- perfect for meal prep!
Course Breakfast, Snack
Cuisine American
Keyword overnight chia pudding, chia pudding dessert, chocolate chia pudding
Prep Time 5 minutes
Resting Time 2 hours
Total Time 2 hours 5 minutes
Servings 1 large serving (or 2 small servings)
Calories 373kcal
Author Jamie

Ingredients

  • 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

Instructions

  • Prep: Add all of the ingredients to a jar. Secure the lid and shake or stir until well mixed. Alternate resting for a minute and stirring for 2-3 more times until the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (a few will still float).
  • Rest: Cover with a lid and store in the refrigerator overnight, or for at least 2 hours. When ready to eat, top with fresh fruit and nuts if you like. My favorite toppings for chocolate chia pudding are vanilla coconut yogurt, pecans, raspberries, and strawberries.

Notes

Other milks: You can replace the ⅔ cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.
Thickness: This recipe makes a nice thick pudding. Add a little more liquid to thin.
Storage: Store in an airtight container in the refrigerator for up to 2 days.

Nutrition

Calories: 373kcal | Carbohydrates: 30g | Protein: 8g | Fat: 28g | Saturated Fat: 16g | Polyunsaturated Fat: 9g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Sodium: 22mg | Potassium: 420mg | Fiber: 14g | Sugar: 8g | Vitamin A: 19IU | Vitamin C: 1mg | Calcium: 265mg | Iron: 6mg