This chocolate chia seed pudding is rich, creamy, and full of gut healthy fiber and chocolate flavor, with dark chocolate and fresh raspberries on top.

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This is such an easy recipe to keep in the refrigerator when you want something chocolatey that is already portioned and ready to grab. I especially like it as an after school snack, but it also works well for breakfast or a simple dessert. The chia seeds make it surprisingly filling too, with roughly 9 to 10 grams of fiber per serving from the chia seeds and cocoa alone, before even adding the raspberries.

I use full fat coconut milk as the base because it makes the pudding especially creamy and rich. A little whole milk helps loosen the consistency so it is not too thick once the chia seeds absorb all of that liquid.

There is plenty of cocoa powder for a deep chocolate flavor, plus both vanilla bean paste and vanilla extract. Then I finish each jar with finely chopped dark chocolate and fresh raspberries.

Main Ingredients & Swaps

Full fat coconut milk: Canned coconut milk makes this pudding extra rich and creamy.
Whole milk: A little whole milk helps create the right consistency. You can adjust the amount slightly depending on how thick you like your chia pudding.
Chia seeds: These absorb the liquid as the pudding chills and create that thick, creamy texture.
Cocoa powder: This gives the pudding its rich chocolate flavor.
Honey or maple syrup: Either works well, so use whichever you prefer.
Vanilla bean paste and vanilla extract: I like using both for a little extra vanilla flavor behind the chocolate.
Dark chocolate: Finely chopped dark chocolate adds an extra chocolatey bite on top.
Raspberries: Fresh raspberries add a tart, fresh contrast to the rich chocolate pudding.

How I Make It

I whisk together the coconut milk, whole milk, honey or maple syrup, cocoa powder, vanilla bean paste, vanilla extract, and salt until everything is smooth.

Cocoa powder can be stubborn when you first add it to liquid, so I whisk it quickly in small motions until there are no dry pockets left.

Then I whisk in the chia seeds, let the mixture sit for about 5 minutes, and whisk it again so the seeds stay evenly distributed.

I divide the pudding between four small jars, add chopped dark chocolate and raspberries, then refrigerate everything until thick and creamy.

Tips & Storage

Whisk twice: Letting the pudding rest briefly and whisking it again helps prevent all of the chia seeds from settling at the bottom.
Use full fat coconut milk: This gives you the richest and creamiest texture.
Give it time to chill: The pudding needs at least 4 hours in the refrigerator, but overnight is even better.
Individual jars: Small jam jars are perfect for dividing this into ready to grab portions.
Storage: Keep the pudding covered in the refrigerator for up to 5 days.

You can watch me make this Chocolate Chia Seed Pudding in my Meal Prep for Kids & Teens video on YouTube.

This is one of those simple recipes that is so nice to have waiting in the refrigerator. The coconut milk makes it creamy, the cocoa and dark chocolate make it feel like a treat, and the fresh raspberries add just enough brightness.