I posted a vegan chia pudding breakfast recipe last year, but I thought it would be fun to publish a new version – dessert chia pudding!

I’m not sure why I’ve had such a sweet tooth lately, but I’m trusting my gut on this one. 

This weekend felt like a good time to whip up a batch of pudding, but I thought to myself, “would chia and chocolate be a good combo?” The answer: absolutely. 

Instead of being treated to a rich breakfast, we decided to indulge in this delectable vegan dish as a post dinner special.

This recipe features eco-friendly coconut bowls, made entirely from reclaimed coconut shells. The bowls are perfect for warm or cold food, and the spoons have been carved from the coconut tree trunks. So cool!

Check out @coconutbowls on Instagram if you’re interested in supporting an environmentally friendly company. 

Prep Time: 2 minutes

Chill Time: 8 hours

Assembly Time: 5 minutes

Serves: 2 


1 Can (403 mL) of Lite Coconut Milk

1/2 Cup of Black Chia Seeds

3 Tablespoons of Cocoa Powder

1 Teaspoon of Organic Vanilla Extract

2 Tablespoons of Agave Syrup

2 Tablespoons of Almond Butter 

1/4 Cup of Sliced Almonds

1/4 Cup of Vegan Chocolate Chips 


1. Empty the coconut milk into a medium mixing bowl. Pour in the chia seeds, and stir together. 

2. Next, spoon in the vanilla extract, agave syrup, and the cocoa powder. Use a whisk to incorporate everything together, until there are no lumps. 

3. Cover the bowl with plastic wrap, and store in the fridge over for at least 8 hours. 

4. Once the pudding has fully formed, remove it from the fridge, and mix it lightly with a spoon. 

5. Pour half of the pudding into a bowl. 

6. Next, drizzle the almond butter on top. Use a spoon to move the butter throughout. 

7. Finally, sprinkle the chocolate chips, and sliced almonds on top for a sweet and crunchy texture. Enjoy! 

Published by Tasha Blake