Chocolate Pistachio Chia Pudding

Author: Sarah Cobacho

Published: June 10, 2024

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Close-up of a Sarah Cobacho holding a Chocolate Pistachio Chia Pudding in a glass jar, ready to eat.

These Chocolate Pistachio Chia Puddings are so versatile they make a perfect breakfast to start the day and a great post-work snack, and I also love to make a mini version for a decadent-tasting but oh-so-nourishing dessert. They are naturally high in protein with 19 g per serving without using any protein powder, packed with omega-3s, iron, and antioxidants thanks to the combination of cacao, chia seeds, tofu, and raspberries. Best of all, they require less than 15 minutes of prep and hold very well, making them a great addition to your meal prep rotation.

Three jars of Chocolate Pistachio Chia Pudding with raspberry and pistachio toppings on a wooden board.

Why I Love This Recipe

  • Iron-Rich: With 7 mg of iron, this recipe boosts your daily iron intake.
  • High in Protein: Each serving has 19 g of protein, making it an excellent choice for a fulfilling breakfast.
  • Rich in Fiber: With 15 g of fiber, it helps in digestive health.
  • Calcium Boost: Offers 291 mg of calcium per serving.
  • Low in Sodium: Only 70 mg of sodium per serving, perfect for a low sodium start to the day.
Top view of vibrant ingredients for Chocolate Pistachio Chia Pudding on a white surface.

Ingredient Notes

  • Silken Tofu: Adds a creamy texture and some extra protein.
  • Chia Seeds: These tiny seeds are a powerhouse of nutrients packed with fiber and omega-3 fatty acids.
  • Raw Cacao: A superior choice over regular cocoa, as it’s minimally processed and retains its high antioxidant levels.
  • Soy Milk: Feel free to use almond or oat milk as alternatives.
  • Pistachios: A delicious way to boost the protein and healthy fat content.

How to Make This Recipe (Summary)

Start by blending the silken tofu with cacao powder, coconut, maple syrup, and soy milk until smooth. Combine this mixture with chia seeds in a container and let it set in the fridge overnight. Prepare the pistachio cream by blending soaked pistachios with soy milk, vanilla extract, and maple syrup and refrigerating overnight. Layer the pudding with pistachio cream and top with raspberries and crushed pistachios when serving. View the recipe card below for detailed instructions.

Ingredients laid out for Chocolate Pistachio Chia Pudding on a white surface.
Chocolate Pistachio Chia Pudding in a glass jar, garnished with raspberries and pistachios, on a wooden surface.

Variations and Tips

  • Add Cacao nibs: For extra richness, sprinkle some cacao nibs between layers.
  • Use Seasonal Fruits: Substitute raspberries with seasonal fruits like blueberries or sliced strawberries for a different taste and look.
  • Coconut Whipped Cream: Top with coconut whipped cream for an extra indulgent dessert.
  • Meal Prep: Prepare multiple servings and store in the fridge for an easy grab-and-go breakfast option. Make sure your raspberries are fresh, or add them just before serving if you plan on keeping them for a few days to avoid moldy or mushy berries!
  • Sweetness: Adjust the sweetness to your taste by using more or less maple syrup. The good thing with chia pudding is that you can always add a little more once it’s set.

Why You’ll Love This Chocolate Pistachio Chia Pudding TLDR

  • Nutritious
  • Delicious
  • Quick Prep
  • Satisfying
  • High-Protein
Sarah Cobacho preparing Chocolate Pistachio Chia Pudding in glass jars on a wooden surface.
Close-up of a Sarah Cobacho holding a Chocolate Pistachio Chia Pudding in a glass jar, ready to eat.

Chocolate Pistachio Chia Pudding

Delicious and nourishing, this Chocolate Pistachio Chia Pudding is perfect for a high-protein, easy breakfast option. Featuring silken tofu, chia seeds, and pistachio cream, it’s sure to start your day right.
Sarah Cobacho (
Prep Time15 minutes
Cooling 8 hours
Total Time8 hours 15 minutes
Servings 3


  • 10.5 oz silken tofu
  • 2 tbsp raw cacao powder
  • 2 tsp shredded coconut
  • 2 tbsp maple syrup
  • ¾ cup soy milk
  • 6 tbsp chia seeds

Pistachio Cream

  • ¼ cup raw pistachios (soaked in hot water for 30 minutes and peeled)
  • ¼ cup soy milk
  • 1 tsp vanilla extract
  • 1 tsp maple syrup

Topping Ideas

  • 1 cup raspberries
  • 1 tbsp crushed pistachios


  • For the chia pudding, add the silken tofu, cacao powder, coconut, maple syrup, and milk to a blender and blend until perfectly smooth.
  • In a lidded container, add the chia seeds and the blended cacao liquid. Stir well to combine. Allow the chia to bloom in the refrigerator overnight. Stir well before serving.
  • For the pistachio cream, soak the pistachios in hot water for 30 minutes. Drain and remove the skin (it’s okay if some skin remains, but the more you remove, the smoother and greener the cream will be).
  • In a small blender, add the soaked and peeled pistachios, soy milk, vanilla extract, and maple syrup. Blend until perfectly smooth. Place in the refrigerator to set overnight (the texture will thicken).
  • To serve, layer the cacao chia pudding, followed by the pistachio cream, raspberries, and crushed pistachios. Enjoy!

Per Serving

Calories 360kcalCarbohydrates 35gProtein 19gFat 18gSodium 70mgFiber 15gVitamin A 51IUVitamin C 12mgCalcium 291mgIron 7mg
COURSE Breakfast
CUISINE American-Inspired
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Is this pudding gluten-free?

Yes, all ingredients are naturally gluten-free.

How long will this pudding last in the fridge?

It stays fresh for up to 4 days when stored properly in an airtight container.

Can I use another type of milk instead of soy?

Yes, any plant-based milk like almond or oat milk works great in this recipe.

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One Comment

  1. You’re going to love this delicious, healthy Chocolate Pistachio Chia Pudding recipe! Make sure to rate it 5 stars and leave a comment if you enjoyed it!5 stars

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