About this recipe
This three-layer chia pudding is an easy, healthy, and absolutely delicious treat. The first layer is a simple vanilla chia pudding, the second layer is rich chocolate, and everything is topped with juicy, fresh cherries. It’s naturally vegan, full of fiber, protein, and antioxidants—perfect as a breakfast, snack, or dessert.
Unlike many chia pudding recipes, this one offers both vanilla and chocolate layers, making it feel indulgent yet still nourishing.
Why you will love this recipe
- Simple & versatile – Just mix and chill, no cooking required.
- Make-ahead friendly – Prep it at night and wake up to a ready-to-eat breakfast.
- Kid- and picky-eater approved – Use white or ground chia seeds for a smoother texture.
- Customizable – Switch up the toppings, sweeteners, or even the liquid base to make it your own.
For the vanilla chia pudding
- Chia seeds
- Almond milk (or any plant milk)
- Vanilla extract – Adds that cozy sweetness.
- Maple syrup or agave
For the chocolate chia pudding
- Chia seeds
- Cocoa powder
- Plant milk
- Maple syrup
For topping
- Cherries – Fresh when in season, frozen when not.
- Optional extras – Raspberries, blueberries, cacao nibs, nut butter, whipped coconut cream, or granola for crunch.
How to Make It
- Make the vanilla layer:
- Mix chia seeds, plant milk, vanilla, and sweetener in a bowl or jar.
- Stir well, then refrigerate for at least 30 minutes (or overnight) until thickened.
- Make the chocolate layer:
- In another bowl, whisk chia seeds, plant milk, cocoa powder, vanilla, and sweetener.
- Chill 30 minutes or overnight.
- Assemble:
- To serve, add a layer of vanilla chia pudding, then chocolate, and finish with cherries and your favorite toppings.
Variations
- Citrus twist – Use orange juice instead of plant milk for the vanilla layer.
- Tropical version – Top with mango, pineapple, or passionfruit instead of cherries.
- Dessert style – Add whipped coconut cream and cacao nibs for an indulgent finish.
Home-Cook to Home-Cook Tips
- Stir the chia seeds twice within the first 10 minutes of soaking to prevent clumping.
- If you’re new to chia pudding, start with ground chia seeds—they thicken faster and have a smoother texture.
- Store in sealed jars in the fridge for up to 4 days, so you can batch-prep breakfasts for the week.
Three-Layer Chia Pudding with Chocolate and Cherries
Ingredients
Vanilla chia pudding
- 4 tablespoons chia seeds
- 1 cup almond milk or another vegetable milk
- 1 teaspoon vanilla
- 2 tablespoons maple syrup
Chocolate chia pudding
- 4 tablespoons chia
- 1 cup almond milk or another vegetable milk
- 1 teaspoon vanilla
- 2 tablespoons of maple syrup
- 2 tablespoons of cocoa powder
1 cup cherries, halved and pitted
mint leaves for garnishing
Instructions
- To make the vanilla chia pudding mix all the ingredients in a bowl and let it rest for at least half an hour.
- For the chocolate pudding, mix the ingredients in a bowl and let it rest for half an hour.
To serve
- In a glass or a bowl add 4 tablespoons of vanilla chia pudding, then 4 tablespoons of chocolate chia pudding.
- Finish with the halved cherries and garnish with a mint leaf.
Notes
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
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