Chocolate Coconut And Almond Chia Seed Pudding

Chocolate Coconut And Almond Chia Seed Pudding


Chia Seed Pudding is in essence, all the indulgence and none of the guilt.

Especially with this recipe that gets away with being creamy, rich and chocolaty without one drop of dairy or refined sugar. This recipe is easily adaptable so you get to choose an either completely sugar-free version sweetened with stevia or a lightly sweetened version with a healthy sweetener like raw honey, maple syrup or coconut syrup.

Chia seeds are like super duper little sponges!

They have the ability to thicken liquid without being cooked, ground, or treated in any way. So all you have to do is mix them into your ingredients and let it thicken in the refrigerator. They have a distinct texture that is really fun to eat. If you like things like bubble tea or tapioca then you will love chia seeds.

Chia seeds are really good for you.

They are full of protein and fiber. They are SUPER low-carb. And, they contain, potassium, magnesium calcium and iron. Let’s just go ahead and say it, they are a superfood!


Chocolate Coconut And Almond Chia Seed Pudding


Recipe yields 4, 1/2 cup servings (go ahead and double it, you won’t be sorry)

1 Cup Organic Unsweetened Almond Milk

1/2 Cup Organic Coconut Cream

2 Tablespoons Raw Cacao

1/4 Liquid Stevia or 3 Tablespoons Natural Sweetener Of Choice

1/4 Teaspoon Almond Extract (or vanilla if preferred)

1/4 Cup Chia Seeds

Whisk everything but the chia seeds together in a bowl. When the mixture is well combined add the chia seeds and stir them in. Cover the bowl and refrigerate until the pudding is set, at least 3-4 hours. I like to let mine set up overnight for the best texture. Once the pudding is completely set you can scoop and serve.

I added a little raw coconut and raw cacao powder to the top of my pudding before devouring!


Chocolate Coconut And Almond Chia Seed Pudding







  1. This is so good! I opted for the vanilla as I’m not a huge fan of almond flavoring.

    One note…I used the coconut cream from a can of coconut milk that was separated. I was super tired when I made this and didn’t think about what happens when you add coconut cream from the can to cold almond milk – rock hard coconut cream!

    But, I just gently warmed it on the stove until it had all melted and was mixed in. In the morning there was a super thin hard-ish layer formed on top but it was easily mixed in to the pudding.

    I follow the Trim Healthy Mama plan and this yumminess was part of my Deep S breakfast today. Thanks so much for the great recipe! Definitely going on my Make Again list!

    • Hi Dawn,
      I’m so happy to hear your success with this recipe! It is one of my all-time favorite guilt-free treats. I’m stoked it fits into your way of eating as well. I actually love the little bits of coconut oil that form on the top. It gives the pudding such a rich satisfying taste and texture. I also like this pudding for breakfast! The raw chocolate is a great pick-me-up.
      Thank you for the wonderful feedback! It made my day ?

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