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Vegan Chocolate Chia Pudding

Creamy and decadent yet good for you, this Vegan Chocolate Chia Pudding is a sweet way to celebrate at breakfast, brunch, or dessert!
Course Breakfast, Dessert, Side Dish
Servings 6 servings


Chocolate Pudding:

  • 3/4 cup chia seeds
  • 2 1/4 cups nut milk
  • 1/2 cup raw cacao powder
  • 1/3 cup real maple syrup
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon flakey sea salt

Whipped Topping

  • 14 oz (1 can) unsweetened coconut cream, chilled
  • 2 tablespoons pure maple syrup
  • 1/2 teaspoon vanilla extract

Garnishes (optional)

  • dried food-grade rose petals
  • cacao nibs or chocolate curls
  • Strawberries


To Make The Pudding:

  • In a bowl, whisk together the chia seeds, milk, cacao powder, maple syrup, vanilla, and salt. Cover and place in the fridge for 2 hours, or ideally overnight.
  • Transfer the chilled chia seed mix to a blender and blend on high power until smooth and creamy, scraping down the sides once or twice while blending. Taste and add more maple if a sweeter pudding is desired. Cover and chill, ideally for at least 2 hours, until ready to serve.
  • To Make The Whipped Topping:
  • Scoop the thick coconut cream from the can, and set the liquid aside (it’s a great addition to smoothies or curries, so don’t pitch it). In the bowl of a stand mixer, whip the coconut cream, maple syrup, and vanilla until combined and soft peaks form.
  • To Serve:
  • Divide the pudding between six small glasses or bowls. Top each with a dollop of coconut cream, and if desired, garnish with dried rose petals, cacao nibs, and a fresh strawberry.