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Close up of two cups of chia pudding topped with nutty granola.

Fudgy Chocolate Chia Seed Pudding

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  • Author: Catherine Perez
  • Prep Time: 10 minutes
  • Refrigeration Time: 20 minutes
  • Cook Time: 0 minutes
  • Total Time: 30 minutes
  • Yield: 2-3 servings 1x
  • Category: Breakfast
  • Method: One Bowl
  • Cuisine: American
  • Diet: Vegan


Prep this fudgy chocolate chia seed pudding ahead of time for a decadent, but nutritious breakfast loaded with fiber. Comes together easy in just one bowl and can be enjoyed with some optional zesty granola clusters.


  • 2 tbsp Dutch processed cocoa powder
  • 1/4 cup hot coffee
  • 1 tsp vanilla extract
  • 2 tbsp dark chocolate chips
  • 3/4 cup unsweetened soy milk
  • 1/4 cup unsweetened plant based yogurt
  • 2 tbsp maple syrup
  • 1/4 tsp kosher salt
  • 1/3 cup chia seeds

Nut Granola

  • 2 tbsp almond slivers,
  • 2 tbsp pistachios, chopped
  • 2 tbsp cacao nibs
  • 2 tsp maple syrup
  • Zest of half a lemon
  • Pinch of salt


  1. In a medium sized bowl, add your cocoa powder and hot coffee and vanilla. Whisk it together to remove clumps then add the chocolate chips and whisk it to melt it.
  2. When melted, add the milk, yogurt, maple syrup, and salt then whisk together. Fold in the chia seeds, let it sit for 5 minutes. Whisk it again, cover and allow to set for at least 20 minutes in the fridge.
  3. To make the nut granola, preheat the oven to 350F and add the almonds, pistachios, cacao nibs to a parchment lined baking tray. Top with syrup, lemon zest, and salt. Mix evenly and then press the mixture together into a single layer and roast in the oven for 5-8 minutes until golden. Allow to cool and break into clusters.
  4. Serve and divide portions of the chia pudding as desired. Serve with the clusters and enjoy.


To avoid the chia seeds from clumping, stir your chia pudding after it has set for 5 minutes and then store in the fridge. This will help break up clumps before the seeds fully swell and settle in the mixture.

For extra protein, use a high protein plant based milk like soy milk or pea protein milk. You can also use a high protein plant based yogurt in the recipe and add extra to top your chia pudding with when serving.

The heat from the coffee should help melt the chocolate chips. If they don’t fully melt, place the cocoa powder mixture into the microwave for 30 seconds to reheat the liquids and help melt the chocolate.

The nutty granola is optional, but highly recommended! You might think adding lemon zest for this topping sounds odd considering that we are pairing it with chocolate, but it is so good! This combination is very much inspired by Nibble Chocolate and their chocolate lemon truffle. Citrus flavors help bring out really beautiful floral notes in the chocolate.