Vegan Chocolate Chia Pudding

It’s only a few years ago when I discovered chia pudding, and ever since I tasted it for the first time it has become one of my favorite desserts (and sometimes even sweet breakfast ;)).

It’s a quick and easy dessert to make, healthy (especially to alternative desserts) and I just love these some-what jello-y seeds and their unique texture. These chocolate chia pudding desserts are so easy, delicious and make a great vegan dessert.

Vegan Chocolate Chia Pudding

Photo: Natalie Levin

5 from 3 votes

Vegan Chocolate Chia Pudding

Recipe adapted from Minimalist Baker.

Servings 5 individual desserts
Author Natalie


For the chocolate chia pudding:

  • 360 ml. hazelnut or almond milk
  • 60 grams chia seeds
  • 35 grams cocoa powder
  • 75 grams maple syrup
  • Pinch of salt

Coconut whipped cream:

  • 250 grams cold coconut cream at least 17% fat
  • 1 tbsp. powdered sugar

For serving:

  • Fresh or frozen cherries
  • Toasted hazelnuts coarsely chopped
  • Crushed cocoa beans


  1. In a large bowl, mix milk, chia seeds, cocoa powder, maple and salt until mixture is smooth.
  2. Transfer the mixture into cups, filling to 2/3 their size.
  3. Cover the cups and refrigerate for at least 5-6 hours (preferably overnight).
  4. Coconut cream: in a mixer bowl whip cold coconut cream and powdered sugar until you get a stable whipped cream.
  5. Place a mound of whipped cream on top of each pudding.
  6. Garnish with cherries, roasted nuts and crushed cocoa beans.

Recipe Notes

  • Keep the chia pudding desserts in the refrigerator for up to 3-4 days, but the decorations may want to add when serving.
  • Instead of cocoa beans you can simply sprinkle shredded dark chocolate chips.
Vegan Chocolate Chia Pudding

Photo: Natalie Levin

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