Sugar-Free Chocolate Chia Pudding

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We’ve tried chia pudding before with no success. I don’t remember what happened exactly, but it turned out either too thin or too thick, and just plain wasn’t quite right. And we haven’t tried chia pudding since. But, as we started the candida diet, I’ve had to reconsider things like chia pudding. A few days ago I found a recipe for chocolate chia pudding, and since I love chocolate and thought that it looked realistic, I thought I’d give it a shot! This chocolate chia pudding is sweetened with stevia, and is sweet without exhibiting much of the naturally bitter taste of stevia. I would compare it to a dark chocolate pudding, with just the right balance of sweet and bitter! Check it out below:

Sugar-Free Chocolate-Chia Pudding


  • 2 - 2 1/2 Cups Non-Dairy Milk (coconut or almond is ideal; use less for a thinner pudding and more for a thicker pudding)
  • 1 1/2 Tsp Stevia Powder
  • 1/4 Cup + 2 Tsp Raw Cacao
  • 1/2 Cup Chia Seeds
  • 1/2 Tsp Vanilla Extract


  1. Pour the wet ingredients and chocolate into a bowl and mix thoroughly with a fork until all the chocolate chunks are gone.
  2. Add the chia seeds into the mix and stir every 5 minutes for the next 15 minutes.
  3. Refrigerate the mixture for AT LEAST 1 hour, although I recommend refrigerating for 5+ hours to achieve an optimum consistency.
  4. Consider mixing the pudding in a food processor or blender to make it smoother after the wait time; this is totally optional, but creates a different consistency that some may find more appealing.
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