Delicious light and decadent chocolate chia pudding! It takes just 5 minutes to throw together for a wholesome vegan dessert. Gluten free!
Disclosure: This post may contain affiliate links.
For the past 13 years, I’ve been living the vegan lifestyle. 13 years!
When I first went vegan, there were only a handful of brands making vegan products. That meant very limited options for non-dairy yogurt, ice cream, milk, etc. Despite the market’s limitations, there was one brand that had those early vegans covered: Silk.
And over the past 13 years, Silk has been improving and expanding their products, making them one of the leading brands (and among my favorite) for non-dairy alternatives. So, as you can imagine, I was excited when I first learned of Silk’s newest product: Silk’s Oat Yeah Vanilla Oatmilk– an ultra-creamy, soy- and nut-free alternative that you can find at your local Albertsons stores. By using oat milk, this incredibly decadent chocolate chia pudding also becomes dairy and soy free for a rich vegan dessert that nearly anyone can enjoy.
Now, let’s take a closer look at this recipe.
What is Chia Pudding?
Chia pudding is a treat that is decadent enough for dessert and yet wholesome enough for breakfast. It is made by combining chia seeds with milk, a sweetener, and your choice of flavors. The chia seeds can either be blended in with the pudding for a creamy custard-like pudding or whisked together by hand for a pudding that is similar in texture to tapioca pudding (such as this Peanut Butter Pudding).
When combined with liquid, chia seeds become gelatinous—creating a natural custard-like texture. This is why, over the years, chia pudding has become wildly popular.
Benefits of Chia Pudding
Chia pudding is delicious and easy to make! It is filled with some of the best superfoods such as chia seeds and cacao powder for a dessert that is high in fiber, protein, omega-3s, and more. By using Oat Yeah Oatmilk, we are adding extra protein to our chia pudding and providing a healthy amount of calcium and B12 to our daily intake.
Now that’s a good deal!
This recipe can be eaten for breakfast, a midday snack, or a wholesome dessert. Because this recipe is vegan, gluten-, refined sugar-, nut-, and soy-free, it’s one that nearly everyone, despite food allergies, can enjoy.
Recommended Ingredients and Equipment
There are only a handful of ingredients in this Chocolate Chia Pudding. Because of that, each ingredient is key and we must choose the highest quality.
Here is everything you need.
- Non-dairy milk – I recommend Silk’s Oat Yeah Vanilla Oatmilk for a creaminess that rivals dairy milk in taste and texture. Oat Yeah is also Vegan Action-certified and free of nuts, soy, carrageenan, and artificial colors and flavors for a chia pudding that anyone can enjoy.
- Chia Seeds – It goes without saying that chia seeds are essential for chia pudding. Chia seeds are packed with protein, fiber, and omega-3s.
- Cacao Powder – You can use cocoa powder for this recipe, but I recommend raw cacao powder. It provides the same chocolate taste while being packed full of antioxidants, calcium, iron.
- Medjool Dates or Maple Syrup – I recommend either type of unrefined sugar for this recipe. Dates are high in fiber and antioxidants for a completely natural sweetener. However, maple syrup is lower on the glycemic index and, with maple syrup, you can make this pudding without a blender.
- Vanilla Extract and Salt – Both vanilla extract and salt add a deeper, more complex flavor that balances out the sweet and bitter.
Recommended Equipment
You don’t need much when it comes to this reicpe. You simply need some 6 or 8-ounce jars, a mixing bowl, and a few kitchen utensils. (<<affiliate links)
Check out the full list of my recommended kitchen tools and gadgets.
Where I Buy Oat Yeah!
For most of these ingredients, I end up buying them online. However, I get Oat Yeah at my local Safeway and Albertsons stores. You can find the Oat Yeah in the refrigerated section next to the other non-dairy milk. Albertsons carries all three varieties: Chocolate, Vanilla, and Plain.
Look for this milk carton:
How to Make Chocolate Chia Pudding
Now that we have our ingredients sorted, let’s take a look at how to make this Chocolate Chia Pudding. The good news is, it’s one of the easiest recipes you can make.
Step One – Blend the Ingredients
Combine all the ingredients in a blender. Blend until you have a smooth, pourable pudding.
Pro Tip: If you would rather skip the blending step and have a chia pudding that is more textured (like Tapioca pudding) substitute 2 tablespoons maple syrup for the dates and whisk together the ingredients by hand.
Step Two – Chill the Pudding
Pour the chia pudding into four (5 or 6 oz) jars and cover with plastic wrap. Place in the refrigerator for at least 2 hours or overnight until the pudding has set up. It should have a slight wobble but be fairly thick.
Step Three – Serve
When the pudding is firm, remove it from the refrigerator, top with coconut whipped cream, fresh berries, and cacao nibs and serve immediately. Uneaten pudding can be stored in the refrigerator for up to 5 days.
Serving and Storing
Serving - The chia pudding needs at least 2 hours to set up in the refrigerator. For best results, let chia pudding set up overnight. Serve the pudding for breakfast, a midday snack, or dessert with fresh berries, coconut whipped cream, and cacao nibs.
Storing - Store leftover pudding in an airtight container in the refrigerator for up to 5 days.
Tips and tricks
- Remember this ratio: 4 tablespoons of chia seeds per cup of Oat Yeah Oatmilk. While this can be adjusted slightly if you like a thicker pudding, I have found this ratio works best for me.
- For a more textured pudding, you can substitute 2 tablespoons of maple syrup for the dates and whisk together the ingredients by hand.
- This recipe is highly versatile. Consider the variations below for a different pudding every time.
More Chia Pudding Recipes
- Matcha Chia Pudding
- Peanut Butter and Cacao Chia Pudding
- Strawberry Chia Pudding
- Tropical Green Chia Pudding
- Coconut Chia Pudding
Raw Chocolate Chia Pudding
Ingredients
Chocolate Chia Pudding
- 2 cups Silk® Vanilla Oat Yeah OatMilk
- 8 large Medjool dates, pitted
- ¼ cup raw cacao powder
- ½ cup chia seeds
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
Toppings (Optional)
- Fresh berries
- Cacao Nibs
- Coconut whipped cream
Instructions
- In a blender, combine all the ingredients for the Chocolate Chia pudding and blend until smooth. For a more textured pudding, you can swap the dates for 2 tablespoons of maple syrup and vigorously whisk the chia pudding by hand.
- Pour the chia pudding into four (5 oz) custard cups and refrigerate for at least 2 hours. For best results, let chia pudding set up overnight.
- Serve for breakfast, a midday snack, or dessert. To serve, top with fresh berries, cacao nibs, and coconut whipped cream.
Notes
- Remember this ratio: 4 tablespoons of chia seeds per cup of Oat Yeah Oatmilk. While this can be adjusted slightly if you like a thicker pudding, I have found this ratio works best for me.
- For a more textured pudding, you can substitute 2 tablespoons of maple syrup for the dates and whisk together the ingredients by hand.
- This recipe is highly versatile. Consider the variations below for a different pudding every time.
Hi, I’m Sarah. I’m a 14-year (and counting) vegan, professionally trained photographer, former pastry chef, founder of My Darling Vegan, and author of the
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