Last updated on January 27th, 2020 at 01:52 am

With an exotic hint of cinnamon, cayenne pepper and sea salt, this Mexican Chocolate Chia Pudding is a perfect healthy breakfast indulgence or anytime treat. Made with whole ingredients and no added sugar, this gorgeous chocolate bowl is wickedly good, in every way.

Close-up image of a rustic bowl full of Mexican-inspired chocolate chia pudding with blueberries and purple grapes

A rustic wooden table set for breakfast with a clay bowl of Mexican-inspired chocolate chia pudding with blueberries and purple grapes in the foreground and another in the background

Chia puddings have been on trend for a while now and for good reason. They are super simple to make, require no cooking AND are filled with the goodness of chia seeds. 


Chia seeds are a considered a superfood because they are loaded with nutrients and offer health benefits. Some of those benefits include:

  • They are high in antioxidants essential to a healthy diet
  • Chia seeds are largely made up of fibre. In fact, almost all the carbs in chia seeds are fibre. Interestingly, if you subtract the fibre — most of which doesn’t end up as usable calories for your body — chia seeds only contain 101 calories per ounce (28 grams).
  • Chia seeds are a good source of high quality protein to help you feel fuller for longer. They contain all 9 essential amino acids making them a complete protein. These acids cannot be made by the body. 
  • They are high good fats, like omega 3 fatty acids. Chia seeds are the richest plant source of omega-3 fatty acids!

Two tablespoons of chia seeds (28 grams) contain around 140 calories, 4 grams of protein, 11 grams of fiber, 7 grams of unsaturated fat, 18% RDA for calcium, and trace minerals including zinc and copper. 

Source: Harvard School Of Public Health

Healthline : 11 Proven Health Benefits of Chia Seeds


Honestly, making this chocolate chia pudding is child’s play. In 3 easy steps this decadent but healthy bowl is ready for breakfast. 

  1. Blend the ingredients, except the chia seeds, in a blender.
  2. Add the chia seeds and pulse to break them up a little
  3. Pour the pudding in to jars or bowls and refrigerate for a few hours before serving with fresh fruit and dark chocolate shavings. 

You may be wondering why I blend the chia seeds. It’s all about the texture, baby. Pulsing the seeds with the other ingredients breaks them down a little making the finished pudding smoother and creamier. 

A super close-up image of Mexican-inspired chocolate pudding with a caramel buckinis and a spoon


This Mexican Inspired Chocolate Chia Pudding celebrates all the wonderful flavours of a Mexican style hot chocolate. Rich, creamy chocolate pudding, laced with a hint of cinnamon and a little cayenne heat, is brought to life with a pinch of sea salt and the smallest hit of coffee. Sweetened with banana and dates, this dreamy, decadent bowl is actually, dare I say, healthy. But, more importantly it’s chocolate and it’s delicious.

Delicious is good. Enjoy.


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An overhead image of a rustic wooden table with two clay bowls filled with Mexican-inspired chocolate pudding with blueberries and purple grapes and grated chocolate and cinnamon shards scattered around

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5 from 2 votes

Mexican Chocolate Chia Pudding

With exotic cinnamon, cayenne pepper and sea salt, this vegan Mexican Chocolate Chia Pudding are a perfect breakfast indulgence or anytime treat.
Course Breakfast
Cuisine Chocolate
Keyword Chocolate Chia Pudding
Prep Time 5 minutes
Refrigeration Time 4 hours
Servings 2
Calories 344kcal


  • 1 and 1/2 dairy-free milk almond or soy
  • 1/3 cup chia seeds
  • 2 tablespoons cocoa
  • 1 tablespoon almond butter
  • 1 ripe banana
  • 2 medjool dates pitted and roughly chopped
  • 1/2 teaspoon vanilla extract
  • 1 tablespoon freshly made black coffee
  • 1/4 teaspoon ground cinnamon
  • a small pinch of cayenne pepper optional
  • a good pinch of sea salt
  • 1 tablespoon mesquite powder optional


  • Place all the ingredients, except the chia seeds, in a blender and blend until smooth
  • Add the chia seeds and pulse three or four times
  • Pour the mixture in to either two bowls or three glasses.
  • Cover with foil and place in the fridge to set overnight or for at least four hours. 
  • Serve with your choice of fresh fruit, dark chocolate shavings, granola or buckinis. For added indulgence, serve with whipped vanilla coconut cream. 


Calories: 344kcal | Carbohydrates: 50g | Protein: 13g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 37mg | Potassium: 683mg | Fiber: 17g | Sugar: 24g | Vitamin A: 74IU | Vitamin C: 6mg | Calcium: 276mg | Iron: 4mg


Close-up image of a rustic bowl full of Mexican-inspired chocolate chia pudding with blueberries and purple grapes with title text overlay in white

About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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LoganjacquieQuite Good Food Recent comment authors
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just wanted to give a shout out to the 15 year and say she is way cool and so does not matter what foodgawker says (not that I know what foodgawker is anyway)

and to the adult – I like the way the blog is now. please keep doing it this way.

and to the bother you enjoy your pudding.

Quite Good Food

I have to say, I adore your new photography style. It’s understated and so lovely, who cares what Foodgawker thinks anyway 😉 keep doing what you’re doing, it’s fabulous x