Chocolate Chia Pudding

Two open glass jars of chocolate chia pudding on a bench with brass measuring cups in the background.

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4.51 from 106 votes

This chocolate chia pudding is smooth and creamy. It is quick to make, delicious and nutrient dense.

Prep Time3

Additional Time4

Total Time4 3

Course: Snack

Cuisine: New Zealalnd

Keyword: chocolate chia pudding, chocolate chia seed pudding

Servings: serves

Calories: 271kcal

Author: Stacey

Ingredients

1 Cup milk or milk alternative
1 tablespoon peanut butter
1 tablespoon maple syrup
1 banana 120g
1 tablespoon cocoa
1 teaspoon cinnamon
1 teaspoon vanilla
3 tablespoon chia seeds

Instructions

Place all ingredients into a blender. Blend until smooth.
Pour into 2-3 small bowls or mason jars. This is optional, you can also leave it to chill in a covered airtight container and just scoop out portions when you need it.
Refrigerate overnight or for a minimum of 4 hrs, mix will have a pudding-like texture

Video

Notes

My kids like their chia pudding to have a texture similar to custard. If you would like a thicker texture you can increase the amount chia seeds used to from three to four tablespoons.
You could of course use this same recipe to make a regular chocolate chia seed pudding, ie one that has not been blended. To do this you can skip the bleeding, instead whisk or stir the ingredients to combine before refrigerating them.
After blending the pudding check the taste, at this point you can adjust the flavour and sweetness if you think to needs it.
These puddings are VERY cute when toppings are added you can add: Nuts, seeds, granola, sliced banana, fresh berries, coconut flakes chocolate chips, anything you like!
Store your chocolate chia puddings in an air tight container in the refrigerator for up to five days.
If your banana is nice and ripe you may not need any extra sweetener for your baby to still find it very palatable.
If you are making this recipe for a child under one year of age do not use honey as a sweetener.
This pudding can be served pre-loaded on baby spoons for a baby to self feed, it will also make a great dip for soft fruits such as banana, raspberries strawberries, mango and peaches.
Milk: I use cows milk, but this recipe works just as well with any plant based and dairy-free milk alternatives. Oat milk, soy milk, almond milk or coconut milk all work fine.
Peanut butter: I add peanut butter because it is as economical and a source of fat and protein. Any nut butter can be used such almond butter, or cashew butter. You can also use sunflower butter or skip this ingredient if you would like the recipe to be nut-free.
Maple syrup: Honey can be used as an alternative, or if your banana is really nice and sweet you may not need any sweetener. you could also add one to three pitted dates as an alternate sweetener.
Banana: Choose a nice ripe banana, The browner and spottier the better.
Cocoa: This can be substituted for cacao or carob if you prefer.
Cinnamon and vanilla extract. I like the sweetness and depth of flavour a little cinnamon and vanilla bring to this chocolate chia seed pudding.
Chia seeds: Black or white chia seeds are fine. They are what thickens this recipe.

Nutrition