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Chocolate Chia Pudding

chia seed pudding

Chia seeds are one of the few trendy foods that actually live up to their hype. Here’s why.

For only 70 calories, you get:

  • 5.5 grams of fiber (more fiber than any other seed)
  • 5.5 grams of heart-healthy omega-3 fats
  • 2 grams of protein

But it gets even better.

Chia seeds can be absorbed by the body as whole seeds, so your body can reap all the nutritional benefits via normal digestion. With flax & other very fibrous seeds, most of the seed is undigestible, so you don’t get much nutritional bang for your buck.

Lastly, chia seeds have a mild flavor and become soft (kind of like tapioca) when added to liquids, so they make a great addition to all sorts of foods.Ā chia seed pudding

Chia “pudding” is one of the most popular – and easiest – ways to eat chia seeds.

I like to make it with chocolate milk, or in this case chocolate hazelnut milk…

chia pudding

And a little sweetener…

chia seed pudding

That’s it. Just 2-3 ingredients + 15 minutes of waiting = pudding.

chia seed pudding


(couldn’t resist)

Chocolate Chia Pudding
Prep time
Total time
Serves: 2 servings
  • 1 cup chocolate hazelnut milk (or organic chocolate milk)
  • 1 teaspoon honey or agave
  • ¼ cup chia seeds
  • ½ tsp vanilla extract (optional)
  1. Whisk together milk, sweetener, and vanilla extract (if using).
  2. Stir in chia seeds.
  3. Let mixture sit for 15 minutes, stirring once half-way through.
  4. Serve chilled or at room temperature, with chopped banana or other fruit if desired.
Chia pudding should be the consistency of tapioca pudding. If mixture seems to thin after 15 minutes, let sit another 5-10 minutes in the fridge. This pudding can sit overnight, and be stored in an airtight container in the fridge for 3 days.

Use any milk or milk alternative you like!

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  • Megan (The Lyons' Share)
    August 4, 2013 at 11:13 am

    I love chia seeds – just wrote about them today too! I have a similar version of chocolate chia pudding that I sometimes make, but I’m excited to try your version soon – thanks

  • Amelia
    August 4, 2013 at 8:52 pm

    I’ll check out your version too, Megan!

  • Christina @ The Beautiful Balance
    August 5, 2013 at 12:33 pm

    Why is this the first time that I am seeing Chocolate Hazelnut milk!? I need it in my life asap!

    On a side note, chia seeds are awesome and definitely filling! I love adding them to smoothies as a thickener and boost of nutrients.

  • Amelia
    August 5, 2013 at 1:48 pm

    I know, right?! A little known delicacy šŸ™‚

  • Elizabeth @
    August 5, 2013 at 9:43 pm

    Great recipe! I used to be all over chia seeds, but then I sort of forgot about them–this is a great reminder to get them out of the cupboard again! I’ve never seen that chocolate hazelnut milk but I’m pretty sure I have to have it IMMEDIATELY–maybe Whole Foods will have it?

    Question: for the stats you quoted at top (70 cal etc) what’s the serving size of chia seeds? I’ve looked up nutritional info but I feel I keep seeing different information. Thanks Amelia!

  • Amelia
    August 6, 2013 at 12:33 pm

    I’ve seen conflicting nutrition info on Chia seeds too. The 70 calories is for 1 Tbsp, and though the reporting of the nutrients per Tbsp varies slightly, the estimates are at least roughly the same for calories, fiber, and fat. I’d look on the package of whatever kind you buy to be sure šŸ™‚

  • Amelia
    August 6, 2013 at 12:54 pm

    p.s. You should be able to find the chocolate hazelnut milk at Whole Foods – that’s where it’s sold in my area. YUMMMMM!

  • Elizabeth @
    August 8, 2013 at 9:11 pm

    Thanks Amelia! I usually buy my chia seeds from a bulk bin without nutritional info, so this is super helpful. šŸ™‚

  • Jenessa McElrath
    August 12, 2013 at 11:13 am

    Do you have a recipe for a vanilla chia pudding? Or could I just substitute chocolate milk for vanilla milk?

  • Amelia
    August 12, 2013 at 2:49 pm

    You could easily substitute vanilla milk, or use regular milk and add a dab of vanilla extract plus a sweetener like honey, agave or dates. Yum!

  • Laura
    November 12, 2014 at 4:25 pm

    Hi, this looks amazing, and I’m fascinated by the choco-hazel milk. I noted there was carrageenan in it. What are your thoughts on carrageenan – fine in moderation, unless you are on a restricted diet? Wonderful job!

  • Amelia Winslow
    November 13, 2014 at 11:48 am

    Hi Laura! I’m actually anti-carageenan too, but since I am generally careful to avoid it, and don’t use many dairy-alternative products (most of which have carageenan), I don’t worry too much when we have it once in awhile. For those who exclusively use non-dairy milks, I think it’s important to read labels and avoid as much as possible. More on carageenan in this post:

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