This creamy Mexican Chocolate Chia Pudding is sweet and slightly spicy. It is vegan, gluten-free, and sugar-free.
I have really taken a liking to vegan chia puddings. They are healthy, filling, and loaded with nutrients.
If you don't like the texture of chia pudding, you can blend it thoroughly, as I have done for this Mexican Chocolate Chia Pudding. The consistency is more like the pudding you are used to.
Chia seeds are really versatile. Besides chia pudding, I have used them as the main ingredient in Pizza Crackers, and as a binder in recipes like Vegan French Toast and Vegan Monte Cristo. They are a good egg replacer.
This chocolate chia pudding with Mexican spices is a healthy, yet indulging treat. Eat it for breakfast, dessert, or as a snack.
❤️ Why You'll Love It
- It is sweet and chocolaty.
- It is simple and easy to make.
- It is healthy and satisfying.
This is an overview of the ingredients. To see the full list of ingredients with measurements and instructions, see the recipe card at the bottom of this post.
- Chia seeds: Get gelatinous when you add liquid.
- Almond milk: I used unsweetened vanilla almond milk because I like to control the amount of sugar. You could your favorite dairy-free milk.
- Cacao powder: Adds a chocolaty flavor. You could also use cocoa powder.
- Cinnamon and nutmeg: Add a warming flavor.
- Cayenne pepper: Adds spice.
- Vanilla extract: Enhances flavors.
- Stevia: Adds sweetness. I used stevia to make it sugar-free, but you could also use maple syrup, agave syrup, dates, or sugar.
- Salt: Enhances sweetness.
- Cacao nibs or chocolate chips: Add more chocolaty goodness. Cacao nibs are bitter but sugar-free. Chocolate chips add a sweet chocolaty bite but contain sugar.
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Step 1: Mix chia seeds with almond milk. Let sit so the chia seeds can get gelatinous.
Step 2: Add cacao powder, cinnamon, nutmeg, cayenne pepper, vanilla extract, and salt. Mix in a blender or Nutribullet so it has a creamy consistency.
Step 3: Garnish with cacao nibs or chocolate chips.
- For a traditional pudding consistency, blend all the ingredients in a high speed blender.
- If you like the consistency of chia pudding, don't blend but instead mix all the ingredients by hand.
- If you mix by hand you will need to mix the dates with almond milk in a high-speed blender if you are using them.
- Use cayenne pepper or chili powder, whichever you prefer. I preferred cayenne.
- Taste as you go; you may want more or less sweetener or spices.
👩🏻🍳 Recipe FAQs
Soaked chia seeds last 5 days in an airtight container in the fridge.
This chia pudding recipe will last 5 days in an airtight container in the fridge.
Other Chia Pudding Recipes
If you tried this Mexican Chocolate Chia Pudding Recipe or any other recipe on my website, please leave a ⭐️ star rating and let me know how you like it in the 💬 comments below. I love hearing from you!
This recipe was originally published on March 31, 2018. I've added new photos and more text.
Mexican Chocolate Chia Pudding
- ¼ cup chia seeds
- 1 cup unsweetened vanilla almond milk
- 2 tablespoons cacao powder or cocoa powder
- ½ teaspoon cinnamon
- 1 teaspoon vanilla extract
- pinch nutmeg
- pinch cayenne pepper or chili powder
- 15-20 drops stevia or 1 tablespoon maple syrup or 2 dates, softened in hot water
- pinch salt
- cacao nibs or chocolate chips for garnish
- Mix chia seeds and almond milk. Let sit in the fridge for at least an hour.
- Add cacao powder, cinnamon, vanilla extract, nutmeg, cayenne pepper, sweetener, and salt.
- Mix in a high speed blender or Nutribullet until smooth and creamy. Garnish with cacao nibs or chocolate chips.
*Note: Nutrition information should be considered an estimate only. Different nutrition calculators give you different results.