Dessert for Breakfast - Chocolate Vanilla Swirl Chia Pudding Recipe


I think I made legitimately the best chia seed pudding in the world the other morning. I was genuinely so impressed with myself.

I’ve always loved chocolate but there just something about a nice chocolate vanilla swirl that makes the chocolate even better. I usually make chocolate chia pudding but then I was struck with the idea of making a chocolate vanilla swirl chia pudding flavor. But then I decided to kick it up a notch because I’m an overachiever and I’m #extra like that. So behold, the Chocolate Chia, Cashew Vanilla Swirl Chia Pudding. You haven’t tasted heaven until you’ve tasted this.

I made this for breakfast, but honestly you can eat this for whatever meal you want. It would make a BOMB dessert, especially to bring to a potluck where you know there won’t be many “healthy” dessert options for you.

Health benefits:

  1. 1/2 cup of chia seeds contain 14.3 g of Omega-3. They also provide a nice dose of protein, calcium, magnesium, and fiber.

  2. Cacao can improve heart health, cholesterol, stress levels, and inflammation. It is 20 times more rich in antioxidants than blueberries. It also feeds the soul.

  3. Cinnamon improves cognition, is an antioxidant, has anti-inflammatory properties, and improves glucose metabolism.

  4. Cashews are full of healthy fats which will keep you full and satisfied. They also contain arginine, which protects the inner lining of artery walls.

  5. Maple syrup contains quebecol which reduces pro-inflammatory cytokines.

  6. Almond milk is rich in vitamins such as E, D, and others.

  7. Coconut yogurt contains heaps of good bacteria to help your gut and is loaded with medium-chain triglycerides.


Here’s how to make it:

Serves: 2 (or 1 if you’re ambitious)


Chocolate Chai layer:

1/4 cup chia seeds

1 tbsp cacao powder

1/2 tsp cinnamon

1/8 tsp cardamom

dash of cloves

1 cup almond milk 

1 tsp maple syrup

Vanilla Cashew layer:

1/4 cup chia seeds

1 tbsp cashew butter

1 tbsp cashews, roughly chopped

1 cup almond milk

1 tsp maple syrup


  1. Mix chocolate chai and vanilla cashew ingredients in separate jars, shake, refrigerate for 20+ minutes, shaking again every 1-2 minutes for the first 5 minutes to prevent the chia seeds from clumping together at the bottom.

  2. Once the chia pudding is pudding consistency, layer and swirl the two puddings as desired.

  3. Top with whatever you fancy. I used coconut yogurt and some chopped up chocolate covered cashews from Hu Kitchen.

  4. Enjoy! Savor! Share (if you feel so inclined)!

Marisa Chaela3 Comments