High Protein Chocolate Chia Pudding

If I could eat chocolate all day, every day, I would. So, when I encounter a recipe that somehow folds chocolate into breakfast, I'm like, “Yes, please!” This chocolate chia pudding does just that (and does it right). With just 5 ingredients and about 2 minutes of prep time, you can pop it in the fridge to set for a memorable start to the day.

It turns out wonderfully thick and creamy, with every centimeter infused with chocolaty goodness. It's not overly sweet, which I love, so it's totally appropriate for breakfast (especially with all that protein from the chia and hemp seeds). That said, it also makes for a top-notch dessert when you top it with some mini chocolate chips and coconut whipped cream.

Why This Chocolate Chia Pudding Recipe Is a Keeper

It's hard for me to put into words how magical this chocolate pudding is. But I'm going to try. Here's what keeps me coming back:

• Chia seeds are a nutritional powerhouse. They're loaded with healthy fats and protein, and they are the star player in this pudding. That means that, even though this pudding tastes like dessert, it's actually a fabulous way to power up your day.
• This chia pudding takes pretty much zero effort. You just have to mix together a few ingredients and twiddle your thumbs while the chia seeds thicken the pudding. Easy peasy.
• Chia pudding keeps really well in the fridge (or in the freezer), and it's so easy to make a double (or even triple) batch. Portion it out into single-serve mason jars, and you've got breakfast for days.

Ingredients You’ll Need

5 ingredients (and some water) are all you need to make this chocolatey breakfast pudding. Here they come (see the recipe card for precise measurements):

• Chia seeds – These little seeds are magical. Not only are they super high in protein and healthy fats, but when you mix them with liquid and let 'em sit, they create this gel/pudding like consistency.
• Hemp seeds – For an added punch of protein and texture. If you prefer chopped almonds or walnuts or [insert your favorite nut and/or seed here], that will work, too.
• Raw cocoa powder – Cacao powder is a lovely substitute, but it'll yield a slightly earthier, more bitter chocolate flavor.
• Maple syrup – To sweeten things up a bit. Honey or agave would also do the trick.
• Unsweetened almond milk – Really, any unsweetened plant-based milk will work. Cashew milk or coconut milk would be yummy.
• Water – If you prefer a thicker, more decadent pudding, you can replace some or all of the water with more almond milk.

How to Make Chocolate Chia Pudding

This recipe couldn't be any easier! Here's a quick look at how it's done (see the recipe card below for more detailed instructions):

• Chill. Chill in the fridge for 30–45 minutes, or until thickened into a pudding-like consistency.
• Serve. Serve chilled with your favorite toppings. See the section below titled “Toppings and Serving Suggestions” for inspo.

Tips to Keep In Mind

As simple as this recipe is, I still have a few tips and tricks for you to ensure the best chocolate chia pudding possible:

• Stir well. You want to make sure the chia seeds are distributed evenly throughout the pudding so they thicken it evenly. So stir well.
• Adjust sweetness. Give the mixture a taste before popping it in the fridge. If you want to add more maple syrup or cocoa powder, go for it.
• Don't skimp on chill time. The chia seeds need some time to work their magic (aka, thicken the pudding). 30-45 minutes in the fridge should do it. If you cut that time short, your pudding will be runny.
• Check the consistency. Give the pudding a stir before serving (after chilling). If you find it too thick, you can stir in a little extra almond milk or water, one tablespoon at a time.

Toppings and Serving Suggestions

There are about a zillion ways you can top this chocolate chia seed pudding, and I highly suggest picking at least one or two of the following to take it from great to unforgettable:

• Your favorite fruits. I'm a big fan of fruit and chocolate, side by side. Whether it's blackberries, cherries, sliced bananas, diced peaches, or [insert your favorite fruit here], you can't go wrong. You could also add a little Chia Jam (any flavor) or Blueberry Compote.
• Nut butter. Want to ramp up the protein and the creaminess? Top your pudding with your favorite nut butter. My Super Seed Homemade Peanut Butter or this Vanilla Bean Cashew Butter would be amazing.
• Add some crunch. Add some chopped nuts, coconut flakes, or Coconut Granola to this pudding. It makes it feel even more like a breakfast of champions.
• Desserty additions. If you're serving chocolate chia pudding for dessert, consider topping it with some Coconut Whipped Cream and mini chocolate chips or cacao nibs. Throw some berries in there too and call it a day.

Don't want to pick just one? Feel free to mix and match any and all of the above.

How to Store

• Refrigerator: Seal any leftover chia pudding in an airtight container (I like portioning mine out into single-serve mason jars for easy, grab-and-go breakfasts). It'll keep in the fridge for up to 4 days.
• Freezer: Seal the leftover chia pudding in an airtight, freezer-safe container (or in single-serve mason jars) and pop it in the freezer. It'll keep for up to 3 months. Let it thaw in the fridge before diving back in.

I recommend giving leftover chia pudding a good stir before serving. If it seems too thick, go ahead and stir in a little extra almond milk to loosen things up.

More Chia Pudding Recipes

I've been pretty hooked on chia pudding for a while, so I have plenty of other recipes for you to try:

• Coconut Chia Pudding
• Apple Pie Breakfast Parfaits
• Chocolate Raspberry Chia Parfaits
• Peach Pie Breakfast Parfaits
• Vanilla Chia Pudding