This chocolate chia pudding is made with only 5 ingredients! It tastes like a dessert, but it also makes a delicious and filling meal prep breakfast. So easy too!
I’ve been making chocolate chia pudding so long that I can’t even remember the first time I made it. It’s one of my favourite go-to breakfasts, especially on a busy morning since I can prep it ahead and have it ready to go.
While I do love pumpkin chia pudding , this Asian-inspired matcha chia pudding , and tropical mango coconut chia pudding , this chocolate version truly tastes like a decadent dessert. If that’s not the best way to start the day, I don’t know what is! The flavour also pairs well with fresh fruit, so it’s easy to make this into a complete breakfast.
Why You’ll Love This Chocolate Chia Pudding
- The easiest pudding you’ll ever make . When you add liquid to chia seeds, they become gel-like (a little bit like how flax eggs gel to become a vegan egg substitute ). This allows you to achieve a creamy pudding consistency without dairy, eggs, or even cornstarch and other thickeners. No cooking either!
- Rich and decadent . I really can’t stress enough how delicious this chocolate chia pudding is. It really does taste like a dessert, but it’s made with wholesome, natural ingredients.
- Great for meal prep . Chia seeds need time to gel, which makes chia pudding excellent for meal prep. I make a big batch of this chocolate chia pudding on the weekend, then grab a jar and add sliced banana or raspberries for a quick breakfast.
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Chia seeds – Learn more: What Are Chia Seeds?
- Cacao powder – Cacao powder is a less-processed version of cocoa powder. You can use cocoa powder instead if you have it on hand.
- Almond milk – Or another unsweetened, unflavoured plant milk.
- Maple syrup – Agave nectar, date syrup , or liquid stevia also work.
- Sea salt – Just a bit adds balance.
How to Make Chocolate Chia Pudding
- Combine . Whisk together all of the ingredients and let them sit for 5 minutes.
- Stir . After 5 minutes, stir again. Taste and adjust the sweetness, if desired.
- Chill . Cover and refrigerate for 4 hours or overnight.
- Serve . Stir again, add your favourite toppings, and enjoy.
Tips for Success
- Make sure you have fresh chia seeds . If your chia seeds don’t begin to absorb liquid by the 5 minute stir time, then they’ve probably gone bad.
- Adjust the ratios as needed . Feel free to up the amount of liquid or chia seeds for a thinner or thicker pudding. (Keep in mind, though, that this chocolate chia pudding will thicken as it chills.)
- Let it sit overnight if you can . While this chia pudding is ready in 4 hours, I would let it sit overnight. Overnight chia pudding REALLY is the best kind. All the flavours have melded together, and your pudding is at the best consistency.
Meal Prep Instructions
Since this chocolate chia pudding requires just a few minutes of prep, you can easily make breakfasts for the entire week all at once. Here’s how I meal prep chia pudding:
- Line up 5 Weck or mason jars (or however many portions you’re making).
- Scale up the chocolate chia pudding by 5 and stir it together in a bowl, then divide it into the jars.
- Or simply combine the ingredients directly in the jars so you don’t have a bowl to clean.
- Cover and refrigerate.
Topping, Variation, and Mix-In Ideas
- Fruit . Strawberries, raspberries, and bananas are fantastic with this chocolate chia pudding.
- Whipped cream . A dollop of cashew whipped cream or coconut whipped cream amp up the decadence if you plan on serving this for dessert.
- Crunch . Nuts, seeds, and cacao nibs add a crunchy contrast to the creamy pudding.
- Spices . A pinch of cinnamon adds warmth, while a tiny bit of cayenne gives Mexican hot chocolate vibes.
- Protein . Add hemp hearts for some extra protein, or swap the cacao powder for chocolate protein powder. (This protein pudding recipe is also great if you’re looking for a protein-packed treat.)
- More ideas . Coconut flakes, chocolate chips or chopped dark chocolate, nut butter, powdered peanut butter—there are so many possibilities!
How to Store
Store chocolate chia pudding covered in the fridge for up to 7 days. Near the end of the storage time, it may thicken more than you like; just add a splash of plant milk and stir until it reaches your desired consistency.
Can I Freeze This Recipe?
You can freeze chia pudding for up to 2 months, but I find the consistency is best with refrigeration, not freezing. If you do decide to freeze it, let it thaw in the refrigerator and then add more milk to restore the creaminess.
More Easy Breakfast Ideas
- Vegan Breakfast Burritos
- Baked Banana Bread Oatmeal Cups (Chunky Monkey)
- Vegan Yogurt Parfait Breakfast Popsicles
- Instant Pot Steel-Cut Oats
- Pumpkin Granola Recipe
Ingredients
- 3 tablespoons chia seeds
- 1 tablespoons cacao powder
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup*
- 1/4 teaspoon sea salt
Instructions
- In a bowl or in an individual jar, mix all of the ingredients together with a whisk. Stir until completely combined. Let it sit for 5 minutes, then stir again for about a minute. This ensures everything is thoroughly mixed and nothing clumps together in spots. Taste test and adjust based on whether you want more sweetener or spices.
- Set in the fridge covered for 4 hours or overnight.
- Remove from fridge and top with your favourite toppings – here I like sliced strawberries and coconut flakes.
- Serve and enjoy!
Notes
Chocolate Chia Pudding
Ingredients
- 3 tablespoons chia seeds
- 1 tablespoons cacao powder
- 1 cup unsweetened almond milk
- 1 tablespoon maple syrup*
- 1/4 teaspoon sea salt
Instructions
- In a bowl or in an individual jar, mix all of the ingredients together with a whisk. Stir until completely combined. Let it sit for 5 minutes, then stir again for about a minute. This ensures everything is thoroughly mixed and nothing clumps together in spots. Taste test and adjust based on whether you want more sweetener or spices.
- Set in the fridge covered for 4 hours or overnight.
- Remove from fridge and top with your favourite toppings - here I like sliced strawberries and coconut flakes.
- Serve and enjoy!
Video
Notes
Nutrition
Chocolate Chia Pudding https://jessicainthekitchen.com/chocolate-chia-pudding-5-ingredients-vegan-low-carb/ May 8, 2024
This avocado toast recipe is my go-to breakfast! It’s so delicious, easy to make on even the busiest mornings, and it takes only 10 minutes!
I get asked so often “ what do you eat everyday? ” and I realise I don’t have a blog post featuring my ultimate go to breakfast: avocado toast. I’ve always thought about posting my favourite avocado toast recipe, but then there was the avo toast craze. It was everywhere and I figured everyone already had a version they liked.
But then I came to the conclusion that there can never be too much avocado toast and there can never be too many avocado recipes on this blog! (If you also love avocado, you’ll enjoy my creamy vegan avocado dressing and smashed chickpea avocado sandwich .)
So this, my friends, is what I usually eat every morning: a protein shake and this avocado toast, which is topped with pickled onions, red pepper flakes, and everything bagel seasoning.
Why You’ll Love This Avocado Toast Recipe
- Satisfying . Avocado toast is full of healthy fats and whole grains, provided you use a good bread. (I always use my favourite, Dave’s Killer Bread.)
- Quick and easy . Avocado toast takes just 10 minutes to whip up! Prep the pickled onions on the weekend and then on weekday mornings, all you’ll have to do is toast the bread and mash the avocado.
- Savoury and delicious . While I do love fluffy vegan pancakes and , I also love a more savoury breakfast and this avocado toast recipe delivers. That everything bagel seasoning really brings it all together!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
- Bread – You’ll need 2 slices. A crusty bread like my no-knead bread will work, although I usually like an option with lots of seeds and grains. For a gluten-free option, try my gluten-free sandwich bread .
- Avocado – Buy a ripe avocado if you plan on making your avocado toast right away, or a firmer avocado if you’re making it later in the week.
- Sea salt and black pepper – For seasoning the avocado.
- Lime – Use fresh lime, which is much more vibrant than bottled lime juice.
- Pickled onions – Use my pickled onion recipe .
- Red pepper flakes – I love the kick these give to the avocado toast. Chili crisp is another option to try!
- Everything bagel seasoning – It gives this avocado toast bagel shop vibes.
How to Make Avocado Toast
- Prepare the bread . Toast two slices of bread until they’re golden brown.
- Mash the avocado . Pit the avocado and scoop the flesh into a bowl with the lime juice, salt, and pepper. Mash with a fork, as if you’re making guacamole .
- Assemble . Divide the avocado mixture onto the two slices of toast, then top with the pickled onions, red pepper flakes, and seasoning.
Tips on Making the Best Avocado Toast
- Use t he right avocado . You want to choose an avocado that is firm with a slight give when you press into it, but not too mushy.
- Season your avocado separately. It really does make a difference in the flavour to mix the salt and pepper with the mashed avocado rather than mashing the avocado, spreading it onto the toast, and then seasoning it.
- Make it fresh . Don’t try to meal prep this one ahead of time. Avocado toast is best freshly made. Trust me, I literally tested it for you!
- Don’t skip the toppings. Sure, avocado, sea salt, pepper, and lime are great. But this is your time to shine! The toppings are what really make this breakfast fun, so don’t forget the pickled onions and seasonings, or come up with your own ideas.
More Topping Ideas
- Black sesame seeds (white also work, but black sesame seeds add a nice visual contrast!)
- Nutritional yeast or vegan Parmesan
- Truffle oil
- Vegan feta cheese
- Cucumber
- Sliced radishes
- Crispy chickpeas
- Pepitas
- Burst or sun-dried tomatoes
- Roasted red peppers
- Flavoured or fancy salts (fleur de sel, pink salt, garlic salt, etc.)
- Balsamic glaze
- Coconut bacon
Can I Store Leftovers?
This is not a recipe that stores well. The avocado will start to brown and the bread will get mushy when stored. There’s also not a great way to reheat it.
If for some reason you can’t eat all your avocado toast in one go (doubtful!), my suggestion is to wrap it tightly in plastic wrap and pop it in the refrigerator. Eat it cold when you’re ready to finish it.
More Vegan Breakfast Recipes
- Instant Pot Steel-Cut Oats
- Vegan Breakfast Burritos
- Fluffy Tofu Scramble
- Banana Bread Waffles (with Chocolate Chips)
- Vegan Breakfast Peach Cobbler
Ingredients
- 2 slices bread , I love Dave’s Killer Bread
- ½ medium avocado (mine weighed 9.7oz with the large pit still inside , 6.1oz with the pit removed and avocado still in skins
- ⅛ teaspoon Sea salt
- ⅛ teaspoon Black pepper
- Juice of 1/2 lime
- A few slices of pickled onions , recipe here
- sprinkle of Red pepper flakes
- optional: a shake of everything bagel seasoning
Instructions
- Toast your bread until golden brown.
- While your bread is toasting, scoop out your avocado from the skin and place it in a bowl. Squeeze in the lime, and sprinkle in the sea salt and black pepper. Using a fork, mash it until it’s to the texture you prefer.
- Spread the avocado on the toasts evenly.
- Sprinkle/put on the rest of the topics and enjoy!
