August 4, 2021

Spiced Cocoa Chia-Flax Pudding

The word “pudding" does not do this recipe justice. The texture is more fluffy and decadent than any pudding I’ve ever had. It’s not quite mousse though, because there’s no air whipped into this mixture. Really, there’s very little effort required at all to make this Spiced Cocoa Chia-Flax pudding.

To be honest, it’s taken me a long time to come around to chia seeds. (Yes, hi, hello, I’m a nutritionist and I don’t love chia seeds.) I had tried them off and on in overnight oats and smoothies, but I just couldn’t get past the slimy, tapioca-like texture of hydrated chia seeds. I had a bag of chia seeds in the pantry, unopened, for a while, until I was inspired to create this recipe based on one shared by one of my students in the winter term. I was skeptical, but after the first bite, my mind was changed!

The chia and flax absorb the coconut milk mixture to become tender, creamy, and smooth. I love chocolate spiced with cinnamon and cayenne (inspired by Mexican chocolate dishes), and the spices send this pudding over the edge. This Spiced Cocoa Chia-Flax Pudding is a dessert, but thanks to the chia and flax seeds, along with the coconut milk and cacao, it’s nutrient-dense and a fun way to incorporate more healthy fats and fiber into your day! These are fairly high in fiber, which is why I offer a range of serving sizes. This recipe makes 6 small portions, perfect for a light dessert and a satisfying taste. You could make more generous serving sizes in 4 portions, but that may be a lot of fiber if you're not accustomed to a high-fiber diet.

Ingredients assembled for Spiced Coca Chia-Flax Pudding
Assemble your ingredients.

Mixing the ingredients for the pudding in a large mixing bowl
Combine everything in a large bowl, and stir until well incorporated.

Portioning the pudding mixture into 6 small jars for serving
I like to pre-portion the pudding into small bowls or jars for individual servings. Refrigerate prepared pudding for minimum 4-6 hours, or up to overnight, before serving.

Spiced Cocoa Chia-Flax Pudding served with a dollop of whipped cream and mini chocolate chips
Serve the puddings topped with whipped cream (or coconut whip to keep it vegan/dairy-free), shredded coconut, and/or shaved chocolate. Enjoy!

Original publication date: April 29, 2021

Spiced Cocoa Chia-Flax Pudding

There’s very little effort required at all to make these fluffy, decadent Spiced Cocoa Chia-Flax Puddings.


Kira Freed - The Joyful Plateful











1/4 cup chia seeds

1/4 cup flax meal

1/4 cup cacao powder

14 oz. can full-fat coconut milk

4 Tbsp. pure maple syrup

2 tsp. vanilla extract

1/2 tsp. ground cinnamon

1/4 tsp. sea salt

1/8 tsp. ground cayenne pepper


  1. Place all ingredients in a mixing bowl, and whisk to combine until smooth.
  2. Portion mixture into 4-6 small dishes or jars for serving.
  3. Cover and refrigerate 4-6 hours minimum, or up to overnight (until it thickens and has a pudding-like texture).
  4. Serve topped with whipped cream or coconut whip, fresh or dried fruit, nuts, seeds, shredded coconut, and/or shaved chocolate (optional).
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