Recipe: Chocolate Chia Pudding

Snacking can be a healthy habit if you’re choosing nutrient-dense foods, snacking mindfully and exercising portion control. Many prepackaged snacks found at the grocery store are high in calories, salt, sugar and fat and provide larger serving sizes than you need. Making your own snacks at home is a great alternative! Today we are sharing a recipe for chia seed pudding that you can easily prep for snacks during the week. Chia seeds are packed with polyunsaturated fats and fiber, making them a heart-healthy addition to any recipe, including smoothies and baked goods. They form a gel when mixed with liquid, giving this pudding a consistency much like tapioca pudding. Today’s recipe requires minimal equipment so kids can help make it!

Yield: 4 servings (1 serving = 1 cup) Prep time: 10 min Total time: 2 hr 10 min


  • Measuring cups & spoons

  • Large container a with lid that seals

  • 4 Small mason jars or bowls for serving



  • 2 ½ cups milk (preferably an unsweetened variety - the nutrition table below is with unsweetened almond milk)*

  • 1 ½ tbsp maple syrup

  • 1/4 cup unsweetened cocoa powder

  • 1/2 cup chia seeds

  • 1/2 tsp vanilla extract

  • Optional toppings: sliced banana, fresh raspberries or shredded coconut

*Note: canned coconut milk may be used but will drastically increase the calories and fat. If using, make portion sizes smaller.


  1. Pour milk into large container then add all other ingredients. Secure lid and shake vigorously until well mixed.

  2. Set container in the refrigerator for at least 2 hours. The longer the pudding sit, the thicker and creamier the consistency.

  3. Individually portion pudding into jars or small serving bowls. Pudding can be stored covered for up to 5 days in the refrigerator.

Ryan Stallard