Chocolate Chia Seed Pudding Parfaits

Chocolate Chia Seed Pudding Parfaits are delicious for dessert or healthy enough for breakfast!  This overnight chia seed pudding recipe is made with 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 the chia seeds themselves carry some great health benefits.

• Heart Beneficial Omega-3’s 
• Everyday Essential Nutrients
• Free Radical Fighting Antioxidants 
• Fiber To Keep You Full

Take all of those benefits and combine them with a dessert that is refined sugar free AND vegan, and I would certainly put these Chocolate Chia Seed Pudding Parfaits in the healthier dessert – or breakfast – category!

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 the gel-like pudding.  The chia seed pudding tastes like a thick and creamy pudding, with a subtle and enjoyable bite from the chia seeds. 

The pudding does require time to plump up into the thick and creamy pudding.  My recommendation is to let the chia seed pudding soak overnight.  However, you can check the consistency of the pudding after about 4 hours in the refrigerator – just keep in mind it may not be as thick and creamy. 

What You Need To Make Chocolate Chia Pudding Parfaits

Chia Seed Pudding 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 – especially to keep the pudding vegan.  Although you can substitute any sweetener of choice.
• Vanilla Extract – A little adds great flavor.

Pudding Parfait Options

• Coconut Milk Yogurt – The coconut milk yogurt is an easy and healthy way to add a little creaminess to the parfaits.
• Pomegranate Seeds (Arils) – Pomegranate seeds – also called pomegranate arils – either fresh from the fruit.  Otherwise, I find many groceries to carry packages of fresh pomegranate seeds.
• Pomegranate Juice – Reserve some of the juice from the seeds to add into coconut milk yogurt!
• Canned Coconut Milk – This canned coconut milk is for the Whipped Coconut Cream on top.  The recipe post for the whipped coconut cream goes into detail on the brands of canned coconut milk I prefer.  You can also see below for my recommendations for canned coconut milk.

Kitchen Equipment

• Small mixing bowl
• Serving glasses or bowls – This is a small batch recipe, so you will only need 2 serving glasses or bowls.  The glasses in the photos hold about 10 ounces.

Tips For Making Chia Pudding Parfaits

• Use any chia seed you prefer – I have only tried making chia seed pudding with organic black chia seeds.  Only because this is what is always in my grocery.  So, use whatever chia seeds that are easily accessible to you!
• Any dairy-free milk will work – And dairy-free if you want to keep the pudding vegan.  I use unsweetened coconut milk, but almond, soy, and oat milk will also work great.
• 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 for time to set in the refrigerator – Making chia seeds turn into pudding is not something that happens in an instant.  The pudding mix 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.  I recommend checking the pudding after it has chilled for at least 1 hour to see how the consistency is progressing.  
• Use different textures in your parfait layers – The different ingredient textures are a nice complement to the creamy pudding.  Not to mention – it is filling!
• Flavor your yogurt – If you are using a yogurt layer, add a couple teaspoons of juice from the fruit you are using to it.  For this recipe, I added 2 teaspoons of pomegranate juice to the coconut yogurt.
• Non-vegan options – This recipe is vegan.  Though any milk, sweetener or parfait layer options work.  
• Make more – This recipe is easily doubled.

Common Questions For Making Chia Seed Pudding