Mint Chocolate Chia Pudding | Sugar-free & Vegan

Recipe by Katie Mae

Makes about 3 cups | Ready in 5 minutes | Stores 5 days in the fridge


¼ cup chia seeds *
¼ cup walnuts
1 cup water
6–8 Medjool dates, pitted *
1½ tablespoon cacao powder *
A couple drops of peppermint extract OR a few fresh mint leaves
Extra mint leaves or cacao nibs for garnish (optional)


  1. Add all of the chia seeds, walnuts, water, dates, cacao powder, and peppermint extract to a blender or food processor. Blend until smooth.
  2. Transfer the pudding to a serving bowl. Enjoy at room temperature, or cover and put in the fridge for at least an hour to serve chilled.
  3. Just before serving garnish with fresh mint leaves or cacao nibs.


Chia seeds are great for making pudding because they swell and become gelatinous when mixed with a liquid. They’ll thicken the pudding within 5 minutes, but if you let the pudding sit for longer—say you chill in the fridge overnight—it will thicken up even more. Take this into consideration when you’re prepping it. If you’re serving the pudding the following day or you prefer a thinner pudding, you may want to add another ¼ to ½ cup of water.

Use more or less dates to create the level of sweetness you want.

The same goes for the cacao powder. One tablespoon of cacao will give you a subtle chocolate taste, while 2 tablespoons (or more) will create a rich chocolate flavor.

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This pudding is far better than the Snack Pack’s from your childhood! It’s a sweet, creamy, chocolatey treat that any pudding fan will enjoy, but it’s also very healthy!

Like flax seeds, chia seeds are a rich source of omega-3 fat, which is essential for reducing inflammation. Omega-3 fat is key in supporting brain and heart health, but it also plays a role in reversing chronic diseases, autoimmune conditions, depression, and more.

You can add chia seeds to smoothies, salad dressings, or even soups to help thicken them, while also getting a good dose of healthy fat.

Depending on how much you use chia in those ways, and you may be wondering how else I can get this power seeds in my diet?

If you have a sweet tooth as I do, this Mint Chocolate Chia Pudding is an excellent choice! It’s pure chocolate goodness with a refreshing hint of mint, which makes it a wonderful summertime snack or dessert!

Actually, it’s so nutritious you may even want to include a small serving for with your oatmeal or veggie breakfast!


  1. Pam

    I made this – one trick I like is to pre-grind the chia by itself in my spice/coffee grinder. I make it superfine, then dump into the blender with the other ingredients. It makes a smoother pudding texture, nice if you don’t care for the gelatinous texture of a chia seed that’s been hydrated.

    1. Lynn

      Hi Pam, I tried making this at the weekend and I could still taste the chia seeds as gritty seeds. I was under the impression that when they were put into liquid, they sort of ‘flattened out’ to make them soft and yummy. The gritty texture spoiled this dessert for me.

  2. Yolanda Meza

    It was a hit for our common meal at Ravens Roost co-housing community

  3. Laurie Masters

    That’s odd – Did you eat the pudding immediately out of the blender? The seeds can take a few minutes to absorb the liquid. They don’t actually “flatten out”; rather they puff up and get gelatinous, but they do still have a bit of a crunch as well. And they’re actually tasteless – just a medium for the other flavors.

  4. Chia

    This is delicious! Chia and chocolate, you can’t go wrong…

  5. Ariel

    I haven’t made the pudding yet because I can’t eat the Walnuts. I am not sure of the purpose of the Walnuts so I don’t how to substitute for them. Any suggestions?

    Thanks in advance.

  6. Ariel

    Medjool dates appear to be the “go to” sub for sugar and other sweeteners. Unfortunately, dates are only sporadically available (and when they are available it is a 3 hour drive to find them) in the small South American country where I currently live.

    Any thoughts or opinions on using Coconut Sugar? It is plentiful here.

    Thanks in advance.

  7. theculinarygym

    Hi, Ariel. I’m not familiar with South American fruits, but if you have access to a whole fruit that is somewhat similar to dates in terms of texture and sweetness, that would be my first choice. You could also use a dried or frozen fruit. Any concentrated sweetener, whether liquid or granulated, is going to be less than excellent, healthwise. If I were in your shoes, I would choose the cleanest processed concentrated sweetener I could find, and use it only on rare occasion.

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