This Chocolate Chia Pudding recipe is too easy and delicious to pass up! Few ingredients and no-cooking-required makes it the perfect companion for travel, road trips, and busy mornings. Besides, when breakfast and snacks taste like dessert, who could say no?

Pocket

One of my favorite evening routines in my camper van is to make this overnight chocolate chia pudding recipe so I wake up to a dessert-like breakfast! It’s especially nice when I park my camper van in a public spot overnight and need to make a quick go-for-it in the morning 😉

Whether you choose to enjoy it for breakfast or a snack, you’ll be glad you decided to take my advice and give it a try!

Why you’ll love this Chocolate Chia Pudding Recipe:

It makes a nice thick pudding that won’t spill in your backpack
It’s super versatile — use any milk on hand and switch up the toppings
Healthy dessert… or dessert for breakfast
Perfect for travel and on-the-go!

What to know before you start:

Use any plant-based milk you like.

You can replace the 2/3 cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.

Find your own perfect chia pudding consistency.

This recipe makes a nice thick pudding. Add a little more liquid to thin.

Prevent clumps — make sure you shake/stir it well.

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

Tips to make my Chocolate Chia Pudding Recipe on the road:

From warm Hawaii campsites to cycling the Pacific Coast and van life, Chocolate Chia Pudding is a favorite healthy snack!

Check out my Simple 2-ingredient Chia Seed Pudding Recipe for a list of travel tips.

Chocolate Chia Pudding Recipe

Author: Jamie
Prep Time: 5
Total Time: 5
Yield: 1 1x
Diet: Gluten Free

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Description

This Chocolate Chia Pudding recipe is a gluten-free, dairy-free, and paleo treat! It’s quick with few ingredients — perfect for busy mornings!

Scale

Ingredients

⅓ cup water
⅓ cup Full Fat Coconut milk (if solid, warm until liquid)
3 Tablespoons Chia seeds
1 Tablespoon cocoa powder
1 sprinkle of salt
2 teaspoons maple syrup
Optional: ¼ teaspoon vanilla

Instructions

Add all ingredients to a jar. Secure the lid and shake or stir until well mixed. Let rest for a minute, then shake or stir again. Let rest for another minute, then mix one more time.
Let sit for at least two hours — I prefer overnight. Top with fresh fruit and nuts if you like. My favorite toppings are vanilla coconut yogurt, pecans, raspberries, and strawberries.

Notes

You can replace the 2/3 cup (150 ml) water-coconut milk combination with almond, hemp, or other plant-based milk. Water & coconut is my favorite.

This recipe makes a nice thick pudding. Add a little more liquid to thin.

You know you’re finished shaking/stirring when the chia seeds are separated (not sticking together) and remain in the mixture rather than floating to the top (note that some will still float).

Save this recipe on Pinterest by clicking the ‘save’ button in the top left corner of the picture below:

Hungry for more?

Try these:

Or check out our tasty gluten-free Recipe Index <3

With love and gratitude,

❤︎ Jamie

Yum