Chocolate Chia Seed Pudding Parfaits
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Chocolate Chia Seed Pudding Parfaits are delicious for dessert or healthy enough for breakfast! This overnight chia seed pudding recipe is made with rich cocoa, coconut milk, and maple syrup for a vegan and refined sugar-free treat. Layer the chocolate pudding with coconut milk yogurt, fresh pomegranate seeds, and whipped coconut cream.
Chocolate Chia Seed Pudding Parfaits
Chia seed pudding seems to be all the rage – especially on healthier menus (or blogs). Likely because it is extremely versatile and can be combined with a myriad of flavors. For example, take my black forest chia pudding, pumpkin pie chia pudding, and red berry chia pudding.
Delicious layers of flavor that are often accompanied by my whipped coconut cream. Not only are all of the ingredients in this pudding healthier, but chia seeds have some great benefits.
What Does Chia Seed Pudding Taste Like
First, I think it important to understand how the tiny chia seed can plump up into pudding. Chia seeds are made up of a high amount of soluble fiber and that fiber loves to soak up liquid – in this case coconut milk.
This results in the seeds plumping up and thickening into a gel-like pudding. The chia seed pudding tastes like a thick and creamy pudding, with a subtle and enjoyable bite from the chia seeds.
Key Ingredients
- Chia Seeds – Any brand of chia seeds will work. I always use organic black chia seeds because they are more prominent and the grocery.
- Cocoa Powder – Natural or Dutch process cocoa will work. I prefer Dutch process because I don’t find it to be as acidic as natural cocoa powder.
- Carton Coconut Milk – Any milk or dairy-free milk will work!
- Pure Maple Syrup – This is my sweetener of choice for chia pudding, and it makes the chia pudding vegan.
- Coconut Milk Yogurt – Coconut milk yogurt is an easy and dairy-free way to add a little creaminess to the parfaits.
- Pomegranate Seeds – Also called pomegranate arils – either fresh from the fruit or prepackaged pomegranate arils.
- Canned Coconut Milk – For the Whipped Coconut Cream on top.
Helpful Tips
- Use any chia seed you prefer – I have only tried making chia seed pudding with organic black chia seeds because this is in my grocery. So, use whatever chia seeds that are easily accessible to you!
- Keep it refined sugar-free AND vegan with maple syrup – I like pure maple syrup because it adds a buttery caramel flavor – which is perfect for pumpkin pie.
- Allow time to set in the refrigerator – The chia pudding needs time to chill in the refrigerator to allow the chia seeds to plump up and thicken. I recommend at least 4 hours and overnight is ideal.
- Adjust pudding thickness to your preference – You can make a thicker chia pudding by adding more chia seeds. Conversely, a thinner pudding can be made by adding more milk. Check the pudding after it has chilled for at least 1 hour to see how the consistency is progressing.
Recipe FAQ
Chia seeds don’t have much flavor and the pudding will take on the flavors that you add. The result is a thick and creamy sweet chocolate pudding that will have a little ‘bite’ from the seeds. Add in layers like yogurt or fruit for a parfait-like dessert.
I recommend that you do this to achieve a thick and creamy consistency. You can check the pudding at about 4 hours, just know it may not be as creamy at that time.
I’m going to say no because the thickness of the pudding is a personal preference. I like a thick and creamy pudding, and I find that 5 tablespoons of chia seeds to 1 cup of liquid achieve a creamy pudding. That said, you can make a thinner pudding by using less chia seeds to liquid.
More Chia Seed Recipes
Chocolate Chia Seed Pudding Parfaits
EQUIPMENT
- Serving Glasses
INGREDIENTS
Chocolate Chia Seed Pudding
- 1 ½ tablespoons unsweetened cocoa powder
- 1 cup coconut milk (or any milk of choice)
- 2 tablespoons pure maple syrup (or any sweetener of choice; more or less to taste)
- ½ teaspoon vanilla extract
- 5 tablespoons chia seeds
Parfait Layer Options
- Whipped Coconut Cream
- ½ cup pomegranate seeds (prepackaged or fresh)
- coconut milk vanilla yogurt (1 or 2 individual cartons)
INSTRUCTIONS
Chocolate Chia Seed Pudding
- In a small mixing bowl, add the cocoa powder, coconut milk, maple syrup, and vanilla. Stir to combine thoroughly.1 ½ tablespoons unsweetened cocoa powder, 1 cup coconut milk, 2 tablespoons pure maple syrup, 1/2 teaspoon vanilla extract
- Stir in the chia seeds. Cover and refrigerate the chia pudding at least 4 hours, overnight is ideal. Tip – You can control the consistency of the chia pudding by adding more or less milk. More milk for thinner pudding, less milk for thicker pudding.5 tablespoons chia seeds
Assembling the Parfaits
- Spoon equal amounts of the chia seed pudding into your serving glasses (or bowls). Top with your optional parfait layers and Enjoy!Whipped Coconut Cream, 1/2 cup pomegranate seeds, coconut milk vanilla yogurt
RECIPE NOTES
- Chia Seeds – Black or white chia seeds will work for the pudding. I use black chia seeds because they are easier to find.
- Maple Syrup – You can use any sweetener of choice.
- Serving Size – The parfait glasses used in the photos are about 10 ounces. This recipe is easily doubled.
- Parfait Layer Options – Use any parfait layer options you like. Used in the photos are: coconut milk yogurt, pomegranate seeds, Whipped Coconut Cream, and granola.
- Pomegranate Seeds – I recommend fresh (from the fruit), or fresh pomegranate seeds found in the produce section. I find frozen pomegranate seeds lose some of their juice and flavor.
- Extra Pomegranate Flavor – For extra pomegranate flavor, I added 2 teaspoons of pomegranate juice to the yogurt layer.
About the Author …
Hi, I’m Erin! With years of experience baking for two in my own small household, I know about the love for desserts without the leftovers. I’ve tested, written, and photographed every one of the 300+ recipes on my website. And even had some of my desserts featured on Taste of Home, The Spruce Eats, ELLE, Parade, and more! From traditional to gluten free desserts for two, I have the recipe for you.
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