Chocolate-Covered Strawberry Chia Pudding

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. For more chia seed recipes, try my Chia Seed Cereal or this Pineapple Chia with Cottage Cheese.

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 provides exactly that. 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.
Dietary Restrictions: Weight Watchers-friendly, gluten-free , high-fiber, vegetarian; vegan and dairy-free (if made with DF milk and chocolate)

If you make this healthy strawberry chia pudding recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Chocolate Covered Strawberry Chia Pudding

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.

Chocolate Covered Strawberry Chia Pudding

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.

Add chia seeds — Blend strawberries and milk.

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

Prep: 20 minutes

Cook: 2 minutes

Refrigeration time: 2 hours

Total: 2 hours 22 minutes

Yield: 5 servings

Serving Size: 1 cup/ramekin

Blend milk, 1 cup strawberries & 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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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.

**Freeze dried strawberries typically come in .8-1oz bags, the amount in this recipe calls for 1 oz bag.

Serving: 1 cup/ramekin, Calories: 340 kcal, Carbohydrates: 41 g, Protein: 12 g, Fat: 18.5 g, Saturated Fat: 4.5 g, Sodium: 85.5 mg, Fiber: 25 g, Sugar: 5 g