Prep Time: 20 min

Wait Time: 8-10hrs

Total Time: 8-10hrs

Yield: Makes 585g (about 4 servings)     146g / per serving:  5P/17C/8F/8Fiber

Guilt Free Chocolate Dessert Free of All Top Allergens

A chocolate dessert free of all top allergens. But let’s be serious, I was done at chocolate! I am a chocolate lover through and through so this banana chocolate chia pudding is a no brainer. The slight undertones of banana mixed with the chocolate, leave you hanging on every bite. And you leave guilt free at only 157 calories in every bowl. ( 5P.17C.8F)

How is this possible? I found the perfect milk option that is dairy free, gluten free, nut free, and perfect for this recipe. Let me introduce you to Mooala. The milk brings a slight hint of banana to the to the chocolate and really livens the pudding up.

The pudding is phenomenal on its own topped with a variety of fruits, but you can’t go wrong turning it into a breakfast yogurt parfait with some added protein.

How to Make:

Chia pudding is super simple. Mix all the ingredients in a large mixing bowl. You can always change out what type of milk you use, but it may lead to a different consistency. I tried several before landing on Mooala, which I love for the thickness and taste. Some of this depends on the ratio of seeds to milk as well, which you can plan around with depending on your preference for a creamier or thicker pudding.

After you mix in the chia seeds in well, let it sit for 15 min. Then, mix again before covering and putting in your fridge overnight. Then you can add fruit and yogurt and enjoy! 24 hours is when it really thickens up the most. It will keep in the fridge up to 7 days.

Want to Make this Recipe?

Tag me on Instagram, @kelliekristinefitness. I love seeing your recreations or let me know below in comments how it turned out!

Chocolate Banana Chia Pudding

Guilt Free Chocolate Dessert Free of All Top Allergens
Prep Time20 minutes
Total Time20 minutes
Course: Breakfast, Dessert
Servings: 4 146g/ serving


  • 474 ml Mooala Milk
  • 20 g Cocoa Powder
  • 75 g Chia Seeds
  • 15 g Maple Syrup
  • 1 tsp Vanilla


  • Measure all ingredients, wet to dry, into a large mixing bowl.
  • Mix thoroughly until cocoa powder and seeds are mixed and absorbed.
  • Let rest for 15 minutes, then mix again ensuring seeds and milk are mixed together.
  • Cover and place in the fridge for 8-10 hours. It really thickens up at 24 hrs and is my personal favorite.
  • Enjoy plain, with fruits or yogurt. Stores for up to 7 days.


  • Substitutions can always be made: adjust recipe and macros accordingly if you are tracking! 
  • Ratios - I made several batches before landing on the perfect balance of creamy and thick. If you prefer an extra thick pudding, I recommend adding up to a total of 96g chia seeds. 
  • Milk - Other popular choices are plant-based like almond and coconut. 
  • Best order of mixing ingredients: wet to dry for easy mixing
  • Toppings: I like to add fresh fruit, nuts, coconut flakes, cocoa powder, or use it as a topping on yogurt or buckwheat. 


Per 4 servings: 146g Serving (perfect dessert, about 3/4 cup)
Calories: 157   Protein: 5g   Carbohydrates: 17g    Fat: 8g   
Fiber: 8g   Potassium: 320g
Per 8 servings: 73g Serving (to top on yogurt, fruit, or oats)
Calories: 79.  Protein: 2g   Carbohydrates: 9g    Fat: 4.   
Fiber: 4g.   Potassium: 160g

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