Overnight Chocolate Chia Seed Pudding

Name: Overnight Chocolate Chia Seed Pudding
Prep time: 3 h 10 min
Total time: 3 h 10 min
Yield: 4 servings
Cuisine: Gluten-Free
Ingredients: 1/4 cup cacao powder or unsweetened cocoa powder; 3-5 Tbsp maple syrup; 1/2 tsp ground cinnamon ((optional)); 1 pinch sea salt; 1/2 tsp vanilla extract; 1 ½ cups Almond Breeze Almondmilk Original Unsweetened; 1/2 cup chia seeds

This overnight chocolate chia seed pudding is a no-bake, naturally sweetened breakfast that thickens as it sits overnight. Made with just cacao powder, maple syrup, almond milk, and chia seeds, it's nutrient-dense and ready to eat straight from the fridge.

🌍Gluten-Free 🌍Vegan 🏷️Chocolate chia pudding

Total

3h 10m

Servings

4

Difficulty

Hard

Est. Cost

$16–$26

Recipe Source

View original recipe

From Minimalist Baker · by Minimalist Baker

Ingredients

1/4 cup cacao powder or unsweetened cocoa powder
3-5 Tbsp maple syrup
1/2 tsp ground cinnamon ((optional))optional
1 pinch sea salt
1/2 tsp vanilla extract
1 ½ cups Almond Breeze Almondmilk Original Unsweetened
1/2 cup chia seeds

7 Ingredients

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Instructions

1
To a small mixing bowl add cacao powder (sift first to reduce clumps), maple syrup, ground cinnamon, salt, and vanilla and whisk to combine. Then add a little dairy-free milk at a time and whisk until a paste forms. Then add remaining dairy-free milk and whisk until smooth.
2
Add chia seeds and whisk once more to combine. Then cover and refrigerate overnight, or at least 3-5 hours (until it's achieved a pudding-like consistency). It may also be helpful to give the mixture an extra whisk/stir once it has been in the refrigerator for 30-45 minutes.
3
Leftovers keep covered in the fridge for 4-5 days, though best when fresh. Serve chilled with desired toppings, such as fruit, granola, or coconut whipped cream.

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Tips & Notes

Pro tips

Whisk the cacao powder, maple syrup, cinnamon, salt, and vanilla together before adding almond milk to prevent lumps and ensure even chocolate distribution.
Divide the mixture into jars or bowls before refrigerating—this ensures even thickening and makes portions ready to grab.
Stir or shake the pudding after 2 hours if possible; this helps chia seeds distribute evenly and prevents clumping at the bottom.
If the pudding is too thick after overnight sitting, thin it with 1-2 tablespoons of almond milk and stir well.

Substitutions

Almond milk → Oat milk, coconut milk, soy milk, or dairy milk (texture and flavor may vary slightly)
Maple syrup → Honey, agave nectar, or coconut sugar (adjust amount to taste preference)
Cacao powder → Unsweetened cocoa powder (use equal amount; cocoa is slightly more bitter)
Vanilla extract → Almond extract or omit (optional ingredient; omission doesn't affect pudding structure)

Storage & make-ahead

Store in an airtight container in the fridge for up to 5 days. Stir before serving as liquid may separate; thin with extra almond milk if needed.

Common Questions

Can I make this pudding without soaking it overnight?

No—chia seeds need 4+ hours to absorb liquid and develop the pudding's signature thick, creamy texture. Overnight is ideal, but 4 hours minimum works.