This overnight chocolate chia & berry parfait is creamy, chocolatey, and loaded with nourishing goodness. I prepare it the night before, let it thicken in the fridge, then add yogurt, fresh berries, and crunchy cacao nibs in the morning. It works perfectly as a breakfast, snack, or even dessert.

Why You’ll Love This Recipe

I love how this recipe is so simple yet feels indulgent. The chia pudding base has a rich chocolate flavor, made even creamier with coconut milk. Adding tangy yogurt, juicy berries, and cacao nibs gives it a balance of flavors and textures that I can’t resist. I also like that it’s naturally gluten-free, dairy-free, and vegan-friendly. Since it takes just minutes to prep, I can have a nutritious and satisfying treat ready with almost no effort.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• ⅓ cup chia seeds

• 2 tablespoons raw cacao powder

• 1¼ cups unsweetened non-dairy milk (I prefer coconut milk)

• 1 tablespoon maple syrup

• ½ cup fresh assorted berries (I like strawberries, blueberries, and pomegranate arils)

• ½ cup plain yogurt (I usually use almond milk yogurt)

• 1 tablespoon cacao nibs

Directions

1. In a medium glass bowl with a lid, whisk together the chia seeds, cacao powder, coconut milk, and maple syrup.

2. Cover and refrigerate overnight to let the pudding thicken.

3. In the morning, stir the pudding and spoon it into bowls or glasses.

4. Top each serving with yogurt, berries, and cacao nibs.

Servings and timing

This recipe makes 2 servings. It takes about 10 minutes to prepare and then needs at least 6–8 hours in the refrigerator to set properly.

Variations

• I sometimes swap the coconut milk for almond or oat milk for a slightly different flavor.

• For extra sweetness, I add a drizzle of honey or agave on top before serving.

• If I want a richer taste, I mix in a tablespoon of nut butter into the pudding before chilling.

• Instead of berries, I also like topping it with sliced bananas or cherries.

Storage/Reheating

I store the chia pudding in the refrigerator in a sealed container for up to 4 days. The toppings are best added right before serving so they stay fresh. Since this is served cold, I don’t reheat it, but I give it a good stir if it thickens too much.

FAQs

Can I make this recipe ahead of time?

Yes, I like to make it the night before. The pudding sets in the fridge overnight, making it ready to eat the next day.

Can I use regular milk instead of non-dairy milk?

Absolutely. While I prefer coconut milk for its creaminess, any milk will work in this recipe.

How do I keep the pudding from being lumpy?

I whisk the mixture really well before chilling, and sometimes stir it again after 30 minutes in the fridge to keep the seeds from clumping.

Can I freeze chia pudding?

I don’t recommend freezing it since the texture changes. It’s best stored in the fridge and eaten within a few days.

What can I use instead of cacao nibs?

If I don’t have cacao nibs, I sometimes use dark chocolate chips, granola, or even toasted nuts for crunch.

Conclusion

This overnight chocolate chia & berry parfait is one of my favorite make-ahead recipes. I love how easy it is to put together, how nourishing it feels, and how versatile the toppings can be. Whether I want it for breakfast, a midday snack, or a light dessert, it always satisfies my chocolate cravings in a wholesome way.