Chocolate Nut Butter Chia Seed Pudding

"Chia seed pudding makes for a delicious vegan and gluten-free breakfast, quick snack, or decadent dessert. One of my favorite things about this recipe is how versatile it is. Customize it with your favorite your nut butter, plant-based milk, and tasty toppings, add protein powder, or you omit the nut butter altogether for pure chocolate goodness (I see you chocolate lovers!). Recipe adapted from A Saucy Kitchen."
-- @busygirlbaking
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  • Recipe Card
Prep time 5mins
Cook time 3hrs
Serves or Makes: 2 servings

Recipe Card


  • 1 cup almond milk, or any unsweetened plant-based milk (ex: cashew milk)
  • 1/4 cup chia seeds
  • 2 1/2 teaspoons regular or dark unsweetened cocoa powder
  • 2 tablespoons nut butter, at room temperature
  • 1 tablespoon honey
  • pinch cinnamon


  • Step 1

    In a medium bowl, combine all ingredients, whisking until fully combined. You can leave the mixture your bowl, or pour it into smaller, individual-sized serving jars.

  • Step 2

    Cover and place in refrigerator for a minimum of 3 hours. I typically make this recipe in the evening and let it sit overnight.

  • Step 3

    Remove from refrigerator and serve with any desired toppings (sliced banana, nut butter, cocao nibs, nuts, etc.).

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