Thick & Creamy Chocolate Chia Pudding

Some desserts just hit the spot, and this chocolate chia pudding does it every time. Thick, creamy, and packed with deep chocolate flavor, it’s the kind of treat that feels indulgent but takes just five minutes to prep—then the fridge does the rest.

Instead of relying on added sugar, this cocoa chia pudding gets its sweetness from dates blended into a silky base of cocoa, plant-based milk, and chia seeds. The result? A thick, chocolatey pudding that feels like dessert but fits seamlessly into breakfast, post-workout fuel, or an anytime treat.

It’s the kind of recipe I love as a registered dietitian—simple, satisfying, and made with ingredients that work hard for you.

No fancy techniques, no endless stirring, just blend, chill, and dig in. The chia seeds do all the work, transforming into a rich, spoonable pudding that’s just so good.

I’ve made this too many times to count, and it never fails. It’s also the kind of thing you can meal prep, stash in the fridge, and feel like you have your life together—even when you don’t.

This week, I’ve been all about quick wins—the kind of recipes that come together fast but still feel like a treat. And while I was perfecting this pudding, I also created a sip I’m super excited about—this Green Smoothie. It’s fresh, vibrant, and exactly what I needed to balance out all the chocolate experiments happening in my kitchen.

What Makes Chia Pudding So Unique?

Chia pudding isn’t your typical dessert—it thickens naturally as the tiny seeds absorb liquid, transforming into a rich, scoopable treat. The texture lands somewhere between mousse and tapioca pudding, but with a lighter, silkier feel. It’s endlessly customizable, easy to prep ahead, and doesn’t require any cooking. Whether you love it for breakfast, dessert, or an afternoon treat, it’s a simple, no-fuss way to enjoy something chocolatey and satisfying.

While I love topping this chocolate chia pudding with fresh strawberries, the beauty of this recipe is how flexible it is—use whatever fruit you have on hand or enjoy it as is. Here’s everything you’ll need to bring this rich, creamy dessert to life:

Ingredients You’ll Need

• Chia seeds – I use black chia seeds for their ability to create a naturally thick and luscious texture.
• Brazil nuts – Instead of store-bought nut milk, this recipe blends Brazil nuts with water to create a fresh, homemade chocolate nut milk that adds creaminess and depth.
• Water – Just enough to bring the ingredients together and blend into a smooth base.
• Medjool dates – A natural sweetener that gives the pudding a rich, caramel-like sweetness. If you prefer it sweeter, feel free to add a couple more.
• Cinnamon – A must-have in my Desi pantry! It adds warmth and enhances the chocolate flavor beautifully.
• Mint – Because chocolate and mint is a classic combo I can’t get enough of. Fresh mint leaves add a subtle, refreshing twist.
• Cacao powder – The heart of the pudding’s deep chocolate flavor. I use pure, unsweetened cacao for the best intensity.
• Salt – Just a pinch to balance the flavors and enhance the richness of the chocolate.
• Strawberries – Optional but highly recommended! Their natural sweetness and slight tang pair beautifully with the smooth, chocolatey pudding.

The Easiest Way to Make This Creamy Chocolate Treat

Here’s the step-by-step for you:

1. Blend the base – In a high-speed blender, combine Brazil nuts, water, dates, mint, salt, cinnamon, and cacao powder. Blend until smooth and creamy, creating a rich, chocolate-infused nut milk.
2. Prep the jars – Take clean, dry mason jars and add an equal amount of chia seeds to each. Whether you’re making a large batch or snack-sized portions, this method works for both.
3. Combine & chill – Pour the Brazil nut milk evenly into each jar, stirring well to ensure the chia seeds are fully incorporated. Let them sit in the fridge for at least three hours (or overnight) to allow the pudding to thicken.

Pro Tip: Give the jars a stir about 10–15 minutes after refrigerating to prevent the chia seeds from settling at the bottom.

You can find the complete ingredient list and detailed instructions in the recipe card below.

Food Safe Storage

Store the pudding in airtight mason jars in the fridge for up to five days. Stir before serving, and if it thickens too much, add a splash of plant-based milk to loosen it up.

Tried this recipe? Drop a rating, leave a comment, and make sure to tag me on Instagram @DesiliciousRD. I can’t wait to see your creations!

If you try this vegan chocolate chia pudding recipe, I would love to hear from you! Leave a comment, rate it, or share a photo and hashtag with #desiliciousrd on Instagram, Facebook and Twitter! Can’t wait to see your photos.