Name: Chocolate Banana Chia Seed Pudding (Vegan)
Prep time: 10 min
Total time: 2 h 10 min
Cuisine: International
Ingredients: 1/2 cup chia seeds; 4 tablespoons raw cacao powder; 1/2 teaspoon cinnamon; 2 cups unsweetened almond milk (or other plant-based milk); 1/2 teaspoon vanilla extract; 1 tablespoon maple syrup; 2 medium ripe bananas, mashed

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This Chocolate Banana Chia Seed Pudding is a creamy, wholesome, and satisfying vegan treat that doubles as both breakfast and dessert. Packed with fiber, protein, and natural sweetness, it’s an easy make-ahead recipe that’s perfect for busy mornings or healthy snacking.

Why You’ll Love This Recipe

Completely vegan, dairy-free, and refined sugar-free.
Naturally sweetened with bananas and a touch of maple syrup.
A great source of omega-3s, fiber, and plant-based protein.
Easy to prepare with just a few ingredients and minimal effort.
Can be enjoyed as a nutritious breakfast, snack, or dessert.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup chia seeds
4 tablespoons raw cacao powder
½ teaspoon cinnamon
2 cups unsweetened almond milk (or other plant-based milk)
½ teaspoon vanilla extract
1 tablespoon maple syrup
2 medium ripe bananas, mashed

Directions

Mix dry ingredients
- In a large bowl or container, whisk together chia seeds, cacao powder, and cinnamon.
Add wet ingredients
- Stir in almond milk, vanilla extract, maple syrup, and mashed bananas. Mix well until fully combined.
Chill
- Cover and refrigerate for at least 2 hours, or overnight, until thickened.
Blend (optional)
- Once set, blend the pudding until smooth for a creamy consistency.
Serve
- Spoon into bowls or jars and add desired toppings such as fresh fruit, coconut flakes, or nuts.

Servings and timing

Servings: 4 portions
Prep time: 10 minutes
Chill time: 2 hours (or overnight)
Total time: 2 hours 10 minutes

Variations

Swap almond milk with oat, soy, or coconut milk.
Use cocoa powder instead of raw cacao if that’s what you have on hand.
Add a tablespoon of peanut butter or almond butter for extra richness.
Top with granola or dark chocolate chips for crunch.
Reduce or omit maple syrup if your bananas are very ripe.

Storage/Reheating

Store in an airtight container in the refrigerator for up to 5 days.
Not suitable for reheating, but it tastes great cold.
Freeze in single-serve portions for up to 1 month; thaw overnight in the fridge before eating.

FAQs

Can I make this pudding without bananas?

Yes, but you may want to add extra maple syrup or another sweetener to balance the flavor.

Do I have to blend the pudding?

No, blending is optional. Without blending, it will have a tapioca-like texture.

Can I make this recipe nut-free?

Yes, simply use oat milk, rice milk, or soy milk instead of almond milk.

How do I make it sweeter?

Add more maple syrup, agave, or even a few dates blended into the mixture.

Can I eat this for breakfast?

Absolutely! It’s filling, nutritious, and provides long-lasting energy.

Will the pudding thicken if I don’t refrigerate overnight?

Yes, it will thicken after 2 hours, but overnight refrigeration gives the best texture.

Can I prepare this in advance for meal prep?

Yes, portion it into jars for easy grab-and-go breakfasts or snacks.

Is raw cacao powder necessary?

No, cocoa powder works perfectly as a substitute.

What toppings go well with this pudding?

Fresh berries, sliced bananas, shredded coconut, granola, or nuts.

Can I blend everything at the beginning instead of after chilling?

You can, but blending after chilling ensures the pudding is thicker and creamier.

Conclusion

This Chocolate Banana Chia Seed Pudding is a healthy, delicious, and versatile recipe that’s as easy to make as it is satisfying to eat. Whether you enjoy it for breakfast, as a snack, or a guilt-free dessert, it’s a simple way to indulge while nourishing your body.