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Cacao Nib Chia Pudding

Rated as 5 out of 5 Stars

"Easy to make in less than 5 minutes, this cacao nib pudding uses a blender to turn chia seeds into a creamy treat that's dairy free, vegan, and Paleo friendly."
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1 h 5 m servings 202
Original recipe yields 4 servings


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  1. Combine almond milk, chia seeds, cashews, 2 tablespoons cacao nibs, maple syrup, cocoa powder, vanilla extract, sea salt, and cinnamon, in a high-speed blender. Blend until well combined, 30 seconds to 1 minute. Stir in 1 tablespoon cacao nibs and pour into individual bowls. Cover and refrigerate for 1 hour or overnight. Mixture will thicken as it chills.
  2. Sprinkle pudding with remaining cacao nibs before serving.


  • Cook's Notes:
  • You can use honey instead of maple syrup to sweeten, although the chia pudding is then no longer vegan.
  • Pudding will keep covered in the refrigerator for 3 to 4 days.

Nutrition Facts

Per Serving: 202 calories; 12.5 19.6 3.5 0 212 Full nutrition

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I added chopped dates-really good and rich.