I have been a little chia-crazed lately! This chocolate chia seed custard might just be my favortie chia seed creation yet. It is creamy and decadent, but full of wholesome ingredients. It tastes as rich and delicious as any dairy-based chocolate pudding . It is sweetened only with dates and a little maple syrup. Like my Banana Chia Seed Custard, this custard healthy enough to eat for breakfast!

I love the texture of chia seeds in pudding. Chia seeds are also so good for you! They are full of fiber, omega-3s, protein, and many trace nutrients. They leave you feeling full and satisfied, making this a great on-to-go breakfast. I love making chia puddings the night before and having them waiting for me in the fridge the next morning. This chia pudding also fits the ticket when I’ve craving something sweet and chocolaty at the end of the day. I like serving these with a dollop of coconut milk whipped cream and dark chocolate shavings. They would also be divine with bananas, berries, or toasted nuts!


Chocolate Chia Seed Custard {Dairy-Free, Paleo}


  • 1 3/4 cup unsweetened almond milk
  • 3 egg yolks
  • 3 tablespoons raw cacao powder (or unsweetened cocoa powder)
  • 1/4 cup maple syrup
  • pinch of salt
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon almond extract
  • 8 dates
  • 1/3 cup chia seeds


  1. Pour the almond milk into a saucepan and heat over medium heat. Place the egg yolks in a bowl. When the milk starts to scald, slowly pour about 1 cup of the hot milk into the egg yolks while mixing vigorously with a whisk. Add the egg/milk mixture back to the pan and heat over medium heat while whisking.
  2. Whisk in the cacao powder, maple syrup, and salt. Cook for about 10 minutes, stirring occasionally. Watch it carefully, to be sure it does not boil.The mixture should thicken slightly and coat the back of a wooden spoon when it's done.
  3. When the custard has thickened, remove it from the heat and stir in the vanilla and almond extracts. Place the dates in a food processor or high speed blender. With the blender/processor running, slowly pour in the hot custard. Process/blend until the dates are completely smooth and incorporated. Add the chia seeds and pulse to combine evenly.
  4. Pour the custard into 4 jars or ramekins. Cover with plastic and refrigerate overnight (or at least 8 hours). Serve with bananas, coconut milk whipped cream, chocolate shavings, chopped nuts, etc. Enjoy!

17 Responses

  1. This looks great! I’ve been having a huge pudding/custard craving lately! Can’t wait to try!!

  2. Brittany says:

    I love chia seeds and this custard looks awesome. Thanks for sharing!

  3. lisa Clawson says:

    This looks so yummy!!! I’m going to try it tonight. We love chia sprinkled over yogurt and in those Kumbuca drinks (I don’t know how to spell them), but I’ve never tried the pudding. Giving it a try tonight! Thanks!!

  4. Katie Mac says:

    Hey Erin – your blog is wonderful. What a yummy looking recipe. I was just pondering today what else I could do with the big bag of Chia Seeds I have in my pantry. Thanks for the post!

  5. Jackie says:

    Sounds awesome – I’ve been look for tasty ways to add chia to my diet and this sure fills the bill! Thanks.

  6. Bianca says:

    Tried this and absolutely loved it!!

  7. Karrie says:

    I served this for dessert tonight and my 17 month old chose this as her first item to spoon feed herself! She won’t touch any kind of porridge, yogurt, etc, or anything on a spoon but she loved this, so thank you! My 3 year old and the rest of my family loves it, too, definitely a winning recipe.

  8. D says:

    Can dates be substituted for something else? I don’t eat them

  9. Holly says:

    Sounds awesome! Have you tried it with coconut milk like your banana custard chia dessert? I’m allergic to nuts and would have to substitute something else for the almond milk. Seems like they would be interchangeable in this case, though, right?

  10. Dee says:

    Sounds delicious! Do you think coconut milk will work? My daughter has a tree nut allergy.

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