Chocolate-Covered Strawberry Chia Pudding is a no-bake, fiber-rich dessert made by layering fresh strawberries with chia seed pudding and topping it with melted dark chocolate. This make-ahead dish requires just 1 hour of chilling and works as both a healthy snack and elegant dessert.
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Blend milk, 1 cup fresh strawberries, freeze-dried strawberries and maple syrup in a blender until smooth and transfer to a large bowl. Stir in chia seeds. Whisk so there are no clumps of chia seeds and wait until they expand, about 15 minutes.
Transfer remaining strawberries into the bottom of 5 glass cups or 8 oz ramekins in ¼ cup increments. Pour about 3/4 cup of chia pudding on top. Refrigerate for at least 1 hour, or up to overnight. Only do the next step if the pudding is firm.
Once the chia pudding is ready, melt the chocolate and coconut oil together in the microwave in 30 second increments (about 1 ½ minutes total) stirring, or using a double boiler. Pour about 1 tablespoon of melted chocolate onto the top of each portion, gently smoothing it out over top and garnish with extra strawberries.
Allow the chocolate to harden in the refrigerator 1 to 2 hours before serving.
Refrigerate covered for up to 3–4 days; the chocolate topping and chia pudding base remain stable when chilled. Do not freeze.
blender · glass cups or 8 oz ramekins · microwave or double boiler
Chia seeds expand and thicken the pudding in about 15 minutes of whisking, then refrigerate for at least 1 hour or overnight before adding the chocolate topping.
Yes, any milk works—dairy, almond, oat, or coconut milk all blend smoothly with the strawberries and chia seeds.
They intensify the strawberry flavor and contribute to the pudding's texture without adding extra liquid like fresh berries would.
The creator notes to only add chocolate if the pudding is firm, which occurs after the minimum 1-hour refrigeration.
Store covered in the refrigerator for up to 3–4 days. The chocolate layer and pudding base both keep well cold.
