Chocolate Coconut Chia Pudding

One afternoon, I was having a pretty intense craving for one of those chocolate snack pack puddings from my childhood. I loved them so much, I would blissfully eat them, with or without a spoon. This Chocolate Coconut Chia Pudding is my version of that snack pack, with some healthy modifications, and the spoon is still optional.

Cocoa powder gives this pudding an intense chocolate flavor, while the maple syrup provides just the right amount of sweetness. The milk and yogurt lend a subtle hint of coconut adding to its decadence. The chia seeds are what brings it all together, an omega 3 powerhouse that yields a pudding-like consistency. And don’t forget the pinch of salt, it makes all these flavors sing.

Resist the urge to eat this pudding right away, as the chia seeds need time to thicken in the fridge to give you the best results. I promise you the wait is worth it. It’s the perfect make-ahead dessert, as it takes such little time to prep and assemble. As far as toppings go, you can really do whatever you like.

Here are some great options:

• Crushed chocolate chips and sliced bananas
• Peanut butter drizzle and melted chocolate
• Strawberries and/or raspberries
• Crushed peanuts and/or almonds
• Cocoa nibs and coconut cream

Make a batch of this delicious Chocolate Coconut Chia Pudding and give in to that sweet tooth, you deserve it!

If you’re interested in more easy and tasty chia seed recipes, check out my Sourdough Toast with Whipped Cottage Cheese + Chia Jam.

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Chocolate Coconut Chia Pudding

This easy decadent dessert satisfies all your chocolate cravings. Cocoa powder, chia seeds, coconut milk, coconut yogurt and maple syrup all blended to create the creamiest, guilt-free 100% vegan treat.

Course Dessert

Cuisine American

Keyword chia, chocolate, coconut

Cooling Time 2 hours hours

Total Time 2 hours hours 15 minutes minutes

Servings 4

Equipment

• high speed blender optional // see notes

Ingredients

• 2 heaping tbsp cocoa powder unsweetened
• 4 tbsp chia seeds
• 1¼ cup coconut milk from the carton
• 4 tbsp plain coconut yogurt plus more for serving
• 3 tbsp maple syrup
• pinch of salt
• 2 tbsp vegan chocolate chips crushed, optional
• ½ banana sliced, optional

Instructions

• Place cocoa powder, chia seeds, coconut milk, coconut yogurt, maple syrup, and salt into a high-speed blender. Blend until complete smooth.
• Taste and adjust flavours as necessary.
• Pour mixture into a covered container and place in the fridge to cool and thicken for at least 2 hours. ** see notes
• Once cooled, carefully pour the mixture into small glasses or bowls. Add a layer of coconut yogurt in between and top with sliced bananas and crushed chocolate (as pictured), if desired.
• Serve immediately.

Notes

Storage: This pudding will sit well in the fridge for about 3 days. 

Cooling Time: I highly recommend letting the mixture cool for at least 2 hours, even overnight. This gives enough time for the pudding to thicken. Overall, this pudding tastes much better cold.

No Blender: If you do not have a high-speed blender, such as a Vitamix, the chia seeds may not blend completely smooth. I have made this pudding in a food processor and the results were slightly textured but still delicious. However, I do prefer the smoother version.