This creamy chocolate chia seed pudding makes an easy make-ahead breakfast or dessert. It takes just 20 seconds to blend in the Thermomix, then sets into a thick, spoonable pudding in the fridge.

For an evenly set texture, the trick is to stir the mixture after 20 minutes, then refrigerate until fully set.

Two glass cups of chocolate chia pudding topped with whipped cream and fresh raspberries sit on a wooden board with a white spoon, against a light background.

For more chocolate breakfast recipes, try my Thermomix chocolate porridge or this crunchy chocolate granola recipe.

Why You'll Love This Recipe

Perfect chia seed to milk ratio - not too runny and not too thick.
Great for meal prep - make it the night before for breakfast.
Rich chocolate flavour - cocoa powder and maple syrup create a balanced chocolate taste without being overly sweet.

Recipe Ingredients

Five ingredients for a recipe are displayed on a white marble surface: cocoa powder in a bowl, a glass of milk, chia seeds in a bowl, maple syrup in a small bowl, and cinnamon on a pink spoon. Each is labelled.

Note: The full quantities are shown in the recipe card below.

Milk - any milk can be used. If using cow's milk, the mixture may look slightly frothy at first, but this won't affect how it sets.
Cocoa powder - use unsweetened cocoa powder for a rich chocolate flavour.
Chia seeds - either white or black or a mixture of the two.
Maple syrup - adds natural sweetness. You can adjust the taste.
Cinnamon - adds a hint of spice.

Step-by-Step Directions

Note: This is a summary of the instructions. The full ingredients and instructions are shown in the recipe card below.

A Thermomix bowl seen from above contains ground spices and honey on a white marble surface, ready to be mixed.

Add the milk, chia seeds, cocoa powder, maple syrup and cinnamon to the Thermomix bowl.

A top-down view of a blender filled with a light brown, frothy liquid, sitting on a white marbled worktop.

Mix for 10 sec/reverse/speed 3. Scrape down the sides of the bowl, then mix again for 5 sec/reverse/speed 3 until combined.

A glass filled with a chocolate chia pudding sits on a light-coloured, marbled surface.

Pour the mixture into glasses or ramekins. Leave to stand at room temperature for 20 minutes, then stir well to prevent clumping and help it set evenly.

Two small glasses filled with chocolate chia pudding are covered with cling film and placed on a light-coloured, marble worktop.

Cover and refrigerate until thick and set (at least 4 hours or overnight).

Recipe Tips

Rinse the Thermomix bowl straight away - chia seeds have a habit of sticking.
Don't skip the 20 minute stir - this helps prevent the seeds from settling at the bottom and ensures an evenly set texture. If you forget, the pudding will still thicken, but it may set slightly unevenly.

The Best Toppings

Greek yogurt and fresh berries.
A sprinkling of crunchy granola.
Chopped toasted nuts.
A swirl of almond or peanut butter.

Storage

Store the chia pudding covered in the fridge for up to 3 days. The pudding will continue to thicken over time. If needed, stir in a little extra milk to loosen before serving.

Freezing is not recommended, as the texture can become watery once thawed.

⭐️ Did you make this Chocolate Chia Seed Pudding? I'd love to hear what you think - please leave a comment and recipe rating below! You can also subscribe to my email list to never miss a new Thermomix recipe.

📖 Recipe