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.

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

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.

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

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

- 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.

- 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

Thermomix Chocolate Chia Seed Pudding
Ingredients
- 300 g almond milk, or milk of choice
- 60 g chia seeds
- 1 tablespoon cocoa powder, unsweetened
- 1 tablespoon maple syrup
- ½ teaspoon cinnamon
Instructions
- Add all the ingredients to the Thermomix bowl and blend for 10 sec/reverse/speed 3. Scrape down the sides of the bowl, then mix again for 5 sec/reverse/speed 3.
- Pour the mixture into two glasses or ramekins and leave to stand at room temperature for 20 minutes. After 20 minutes, stir well to break up any clumps and ensure the chia seeds are evenly distributed.
- Cover and refrigerate for at least 4 hours or overnight, until thick and set. The pudding will continue to thicken as it chills.
- Top with your favourite toppings and enjoy!







Amy says
Did you use black or white chia seeds please?
Vicki says
Hi Amy,
I used white chia seeds for this recipe however you can also use black or a mixture of both. Vicki