This rich Chocolate Chia Seed Pudding with almond milk only uses 5 ingredients and comes together in one bowl. It’s a delicious treat that’s low-carb, diabetes-friendly, vegan, and gluten-free!
I’m loving that Chia seeds are everywhere lately!
They have become a very popular health food these days for quite a few reasons. Chia seeds are great for giving you a boost of antioxidants and nutrients. They’re also very low in calories and carbs, plus they’re a good source of fiber and plant-based protein.
All from these little seeds!
Almost all of their carbs come from fiber. While fiber belongs to the carbohydrate family, it digests very differently in your body compared to sugars and starches. In fact, this recipe only has 0.2 grams of sugar! Fiber will also keep you fuller for longer.
So now you can see why these are a great addition to your weekly menu.
And this recipe for chocolate chia seed pudding with almond milk turns a few simple ingredients into a silky smooth, creamy chocolate dessert that can be eaten completely guilt-free!
This recipe is low-carb, gluten-free, vegan, and diabetic-friendly. It tastes like a rich chocolate pudding and only requires 5 simple ingredients. How great is that?
Whether you’re looking for a delicious breakfast to start your day the right way or a tasty dessert to satisfy your sweet tooth, you have to try this chocolate chia pudding.
How to make chocolate chia seed pudding with almond milk
This recipe takes about 5 minutes to prep and comes together in one bowl. It’s so easy to make any time!
Step 1: In a mixing bowl, whisk together the cocoa powder and sea salt. Mix in the chia seeds and Stevia.
Step 2: Pour in the almond milk and stir until well-combined.
Step 3: Cover and refrigerate for at least an hour or preferably overnight.
Once it’s set, your pudding will be ready to enjoy! Add a few tasty toppings, or simply enjoy as-is.
After one bite, this recipe may just become your favorite way to satisfy your chocolate craving.
Choose your toppings!
You can make your pudding as simple or as elaborate as you like. Chocolate goes really well with a lot of ingredients, but especially with contrasting and slightly sharp flavors (strawberries and chocolate is a classic for a reason!)
For a healthy start to the day, try adding fresh fruit and berries to the silky smooth chocolate base. For a breakfast you can grab in the morning on your way out the door, simply divide the pudding into individual-serving containers and wash the berries the night before. In the morning, just add the berries and go!
Or, if you’re in the mood for a low-carb dessert, use freshly whipped cream, some strawberries, and mint leaves to transform this simple recipe into an elegant treat.
For a little extra fat and creaminess, try mixing in a tablespoon or two of nut butter. To add crunch, add chopped nuts instead!
Of course, you can always eat the chia pudding just as it is and enjoy the chocolatey goodness in all its glory.
Tips for making this recipe
If you’ve never made chia pudding before, you’ll be amazed how absorbent these little guys are. When you first mix them in the bowl, it will seem like there is way too much liquid. Check back an hour later and you’ll find pudding waiting for you!
The longer the chia seeds sit in the almond milk, the more liquid they will absorb and the smoother the pudding will become. That’s why I like to prep this recipe the night before and give it at least a night to sit.
But if you only have an hour, that is enough time to transform the chia seeds into pudding.
As you’re mixing together the dry ingredients, if you notice that your cocoa powder has any lumps, sift it through a fine-masked sieve. You want you finished chocolate chia seed pudding to be smooth and free of lumps.
Storage
You can store chia pudding in an airtight container in the refrigerator for 3-4 days. It’s perfect to have ready whenever you have an irresistible craving for chocolate!
The pudding will become increasingly smoother and more gel-like the longer it sits.
Other healthy low-carb recipes
Looking for more snacks or desserts to satisfy your sweet tooth without the guilt? Here are a few recipes that I know you’ll love:
You can also check out these roundups I created of Easy Diabetic Desserts and Low-Carb Breakfast Ideas for Diabetics for even more delicious, guilt-free inspiration!
When you’ve tried this recipe, please don’t forget to let me know how you liked it and rate the recipe in the comments below!
Chocolate Chia Seed Pudding with Almond Milk
Ingredients
- 1/2 cup chia seeds
- 1 1/3 cup unsweetened almond milk
- 1/3 cup cocoa powder
- 4 tbsp. Stevia (or sweetener of choice)
- 3/4 tsp. sea salt
Instructions
- In a mixing bowl, whisk together the cocoa powder and sea salt. Mix in the chia seeds and Stevia.
- Pour in the almond milk and stir until well-combined.
- Cover and refrigerate for at least an hour or preferably overnight.
Hi: I made this recipe and was so looking forward to it. But the Stevia had such a terrible aftertaste that I could not eat it. Do you have any recommendations for sugar substitute?
Thank you.
Oh, that’s too bad. If you don’t like Stevia, Monkfruit could be a good natural alternative
Hi. I was wondering if you have tried it with real Cocoa-powder (ægte kakao 😉) that doesn’t have sugar in it – and then add some extra sweetener?
Would that be possible? I think that almost 30 g of carbs per serving is a bit much for my liking. I’m type one diabetic. Best regards from Denmark.
Hi Louise,
We did use un-sweetened cocoa (så ægte kakao pulver). The only reason the carb count is that high is because of the fibers in the Chia seeds. Net carbs (after you subtract the fibers) is only 3 grams. So I would not recommend dosing your insulin of the 30 grams.
Great question!
I eat Chia Seed Pudding with fruit and nuts almost every morning. This will be a wonderful change and I love chocolate.
This is so delicious. I was wondering how often you can have this? I’ve got gestational diabeties and this is one of my go to for chocolate cravings.
I’m glad you like it. Since you’re pregnant I’d suggest you consult with your medical team. Generally, chia seeds are fine but can cause some gestational upset if you eat too many
Hi
I am looking for breakfast ideas using chia and come across this. Might be a stupid question and I am sorry if it is, but does it have to be on a mason jar? I don’t have one. Will storing it in any other than a mason jar affect its taste?
Sorry I am very new to this (was told that I am pre-diabetic)
Not a stupid question. You can use whatever jar or tupperware/plastic container you have and that fits the portion
I love this recipe!! Only had blueberries on hand so used them, I did not have salt at the moment but I did have salted cashews so I chopped up a small handful and mixed them in (not the healthiest idea, I’m sure 🤣) but it was super amazing 😍 will for sure be making this again and again!
Will this work if I grind the the chia seeds before adding them?
I don’t know. I think they’ll still jell but I haven’t tried
So good! My husband and I loved this!