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This Chocolate-Covered Strawberry Chia Pudding is an easy, healthy dessert made with chia seeds and fresh strawberries, packed with fiber.
Strawberry Chia Pudding
This Chocolate-Covered Strawberry Chia Pudding is made with a combo of fresh and freeze- dried strawberries and topped with a magic chocolate shell. It’s a healthy treat or snack that’s perfect for all the chocolate lovers out there.
Why You’ll Love This Strawberry Chia Pudding Recipe
I am always trying to get at least 25 grams of fiber in my diet, and one serving of this dessert gets me almost there. It’s also delicious, my daughter loved it! Here’s why it works:
- High Fiber: Satisfy your sweet tooth with this high-fiber dessert.
- A Festive Valentine’s Treat: Nothing says “Valentine’s Day” like chocolate-covered strawberries. This easy chia pudding has the same delicious flavors with a nutritious twist.
- Perfectly Portioned: Serve this chia pudding in individual ramekins for a cute, single-serve dessert that’s just the right size.
For more chia seed recipes, try my Chia Seed Cereal or this Pineapple Chia with Cottage Cheese.
What You’ll Need
Chia pudding and chocolate-covered strawberries combine to create an indulgent yet light dessert. See the exact measurements in the recipe card below.
- Milk: Use whichever milk you prefer. I have tried it with almond milk, coconut milk, and a blend of the two (I like Califia Farms Coconut & Almond Milk).
- Strawberries: Fresh and freeze-dried strawberries provide sweetness and fiber.
- Maple Syrup: I love Wholesome Yum sugar-free maple syrup, but any kind will work.
- Chia Seeds plump up when they soak in milk, creating a high-fiber pudding. They’re also packed with omega-3s and antioxidants.
- Chocolate Chips: You’ll need semi-sweet chocolate chips to melt on top of each ramekin. Lily’s chocolate chips are a great sugar-free option.
- Coconut Oil: Melt coconut oil with chocolate chips to create a hard “magic shell” topping.
How to Make Strawberry Chia Pudding
This easy strawberry chia pudding is great to make ahead, so it’s ready whenever a chocolate craving hits! See the printable instructions are below in the recipe card.
- Make the Chia Pudding: Blend milk, fresh and freeze-dried strawberries, and syrup in a blender until smooth. Transfer to a large bowl and stir in the chia seeds until there are no clumps. Let it sit for 15 minutes while the seeds expand.
- Refrigerate the Pudding: Put a quarter cup of strawberries into 5 ramekins, and pour chia pudding on top. Refrigerate the pudding for at least an hour until firm.
- Make the Chocolate Topping: Melt the chocolate and coconut oil in a small bowl in the microwave. Alternatively, you can set up a double broiler by boiling water in a small saucepan. Then, place a glass bowl filled with chocolate and oil over the water and stir until melted.
- How to Serve: Pour the chocolate on top of each ramekin or 7-ounce glass and garnish with extra strawberries. Refrigerate for an hour or 2 until the chocolate hardens.
Variations
- Berries: Substitute raspberries with strawberries.
- Sweetener: Swap maple syrup for honey or agave.
- Skip the Oil if you prefer. It will make the chocolate harder, so make sure to spread a thinner layer over the top so it’s easier to break through with a spoon.
Storage
Chia pudding lasts 4 days in the refrigerator, making it excellent for meal prep.
More Chia Pudding Recipes You’ll Love
- Coconut Lime Raspberry Chia Pudding
- Tropical Chia Pudding Breakfast Bowl
- Mango Coconut Chia Pudding
- Superfood Triple Berry Chia Pudding
- 15-Minute Protein Chia Seed Cereal
Chocolate-Covered Strawberry Chia Pudding
Chocolate-Covered Strawberry Chia Pudding made with chia seeds, fresh strawberries, and chocolate for a healthy, fiber-rich dessert or snack.
Yield: servings
Serving Size: 1 cup/ramekin
Equipment
Ingredients
- 2 ½ cups milk of your choice*
- 2 ¼ cups chopped strawberries, plus more for garnish
- 1¼ cup freeze dried strawberries**
- 2 tablespoon maple syrup, I used sugar-free by Wholesome Yum
- 1 cup chia seeds
- ½ cup sugar free dark chocolate, or semi-sweet chocolate chips
- 1 teaspoon coconut oil
Instructions
- Blend milk, 1 cup fresh strawberries, freeze-dried strawberries and maple syrup in a blender until smooth and transfer to a large bowl. Stir in chia seeds. Whisk so there are no clumps of chia seeds and wait until they expand, about 15 minutes.
- Transfer remaining strawberries into the bottom of 5 glass cups or 8 oz ramekins in ¼ cup increments. Pour about 3/4 cup of chia pudding on top. Refrigerate for at least 1 hour, or up to overnight. Only do the next step if the pudding is firm.
- Once the chia pudding is ready, melt the chocolate and coconut oil together in the microwave in 30 second increments (about 1 ½ minutes total) stirring, or using a double boiler. Pour about 1 tablespoon of melted chocolate onto the top of each portion, gently smoothing it out over top and garnish with extra strawberries.
- Allow the chocolate to harden in the refrigerator 1 to 2 hours before serving.
Last Step:
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Notes
- For this recipe, I used almond milk but often use coconut or even a combination milk (I like Califia Farms Coconut & Almond Milk or Coconut Milk & Almond Milk blend)
- The addition of coconut oil makes the chocolate slightly less hard than if there was no oil. This ingredient can be left out but the container should have more surface area so the chocolate is a very thin layer. Regardless, the thinner the layer of chocolate, the easier it will be to break through with a spoon.
Nutrition
Serving: 1 cup/ramekin, Calories: 308 kcal, Carbohydrates: 34 g, Protein: 9 g, Fat: 21 g, Saturated Fat: 5 g, Sodium: 98 mg, Fiber: 17.5 g, Sugar: 5.5 g
I’ve made this as is and enjoyed it, but would like to get it to be less calories. Could a combination tapioca powder & chia seeds work? I’ve never used tapioca, but I love all the fruit in this recipe & may consider adding some chocolate powder for extra yummies
Hard to say without testing
Is it possible to use yogurt instead of milk.?
It might be too thick, maybe a combo?
I made this and it was great. However, the strawberries right now are not super flavorful. I’m wondering would this also work with frozen strawberries? Or do they have to be fresh?
I don’t see why not!
I made this as a healthy alternative for dessert for a Valentine’s dinner at home. I appreciated being about to “fancy up” a chia seed pudding, the chocolate was yummy. This recipe makes quite a bit of pudding, I would probable 1/2 the recipe if i make it again. Thank you for the recipe!
Add the freeze dried strawberries in the blender step. I thought this was pretty tasty, but next time I would make the pudding part sweeter, perhaps with more maple syrup. The chocolate on top was delicious.
your food is delisoius
Is it possible to skip the freeze dried strawberries? It’s the only thing I’m missing and not sold near me.
yes it just wont be as pink and strawberry flavored but yes!
Confused about first step: use 1 cup of the fresh strawberries? When do you use the freeze-dried strawberries?
Sorry add it with the fresh in the blender
I made this last night so hubby and I could enjoy for breakfast this morning, and, YUM!! What a treat ❤️ Although the recipe card is a little unclear; under equipment it says (4) containers when the rest of the recipe refers to (5) servings. Also the recipe card was not clear (to me) on when the freeze-dried strawberries should be added; which I deduced was in step (1) in the blender. Either way, I figured it out, and I will definitely be making this decadent chia pudding again!!
Not sure where the freeze-dried strawberries were to be used. I blended them in with the milk and 1 Cup of strawberries and that seemed to work.
Correct!