Raspberry Chocolate Chia Pudding is an amazing combination of rich, chocolatey chia seeds and tart raspberries. It's a decadent chocolate snack or dessert, is easy to make, and is healthy!
Are you ready to indulge your taste buds?
While it's hard not to love every spoonful of chia pudding, this Raspberry Chocolate Chia Pudding is a special recipe. Imagine vibrant and tangy raspberries combined with rich chocolate. This chia pudding recipe is perfect for chocolate and fruit lovers.
Just like my other chia pudding recipes, this recipe is packed full of chia goodness and nutritional benefits, like omega-3s, protein, and fiber.
In This Post You'll Find:
Watch How To Make Raspberry Chocolate Chia Puffing
Reasons You'll Love It
- Easy to make in 10 minutes
- Can be made ahead, thickening overnight
- Creamy and delicious
- No processed sugar
- It's healthy and low-calorie
Ingredient Notes
Raspberries: These tart berries and full of goodness. When shopping for raspberries, look for bright red berries that aren't mushy. Raspberries have many nutrients, including vitamins and minerals like manganese.
Vanilla Extract: Pure vanilla extract elevates this pudding and adds extra sweetness without sugar.
Pure Maple Syrup: Look for pure maple syrup for the least refined sweetener option to add sweetness to Raspberry Chocolate Chia Pudding. You could also swap for raw honey or even monk fruit extract if you're looking to reduce overall sugar.
Cocoa Powder: Finely ground cocoa beans give us the rich chocolate flavor of cocoa powder. One of the things I point out in my article on the benefits of chocolate is that it may reduce the risk of heart disease and stroke. Cocoa powder is considered anti-inflammatory, so it's a healthy ingredient in this pudding recipe. Grab unsweetened 100% cacao - I like Hershey's Special Dark Cocoa Powder.
Chia Seeds: Chia seeds are a versatile powerhouse ingredient. Omega-3 fatty acids, protein and fiber work together with other nutrients to provide lots of benefits.
Unsweetened Coconut Milk: Coconut milk contains medium-chain triglycerides (MCTs) and is an excellent source of minerals and vitamins. Not to mention the amazing taste and smooth, rich texture!
How To Make Raspberry Chocolate Chia Pudding
You'll love how easy this chia pudding whips up.
Gather your wonderfully tart raspberries, your bitter cocoa (love it!), chia seeds and coconut milk. You'll also need sweetener; in this case, it's maple syrup. Lastly, don't forget the vanilla extract.
- Combine chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk in a bowl.
- Place in the fridge till set.
- Stir the vanilla chia pudding and cocoa powder together.
- Add mashed raspberries to the bottom of a jar, spoon pudding on top and add a couple of fresh berries as garnish.
Substitutions
- Substitute unsweetened coconut milk with any unsweetened plant-based milk that you prefer.
- Pure maple syrup can be substituted with monk fruit, coconut sugar, raw honey or stevia. These are all healthy sweetener choices.
- Any mashable fruit can be used in chia pudding. As long as you can mash it, enjoy it!
FAQs
Chia pudding can thicken in as little as 30 minutes. Leave it 2 hours and it will be thicker. Overnight—the pudding will be quite thick. If you find it too much so, add a dash of coconut milk to thin it before eating it.
Yes! Any plant-based milk can be used in this versatile chia pudding recipe. My favorites are coconut milk and almond milk, both unsweetened.
Enjoy the raspberries in the chia pudding at their freshest. Store it in the fridge for no more than 2 days. Chia pudding alone, without added fruit, can be stored for 5 days in the refrigerator.
Raspberry Chocolate Chia Pudding
Equipment
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Ingredients
- ¼ cup chia seeds
- 1 tablespoon pure maple syrup
- 1 teaspoon pure vanilla extract
- 1 cup unsweetened coconut milk
- 1 tablespoon cocoa powder
- ½ cup raspberries, plus more for topping
Instructions
- Add the chia seeds, pure maple syrup, pure vanilla extract, and unsweetened coconut milk to a mixing bowl.
- Stir this all together and place in the fridge to set. It’s ready to go in just about 30 minutes, but you could leave it overnight if you want.
- Remove it from the fridge and stir it together. You can see the chia seeds have formed a gel and the mixture is thicker, more like a pudding.
- Combine the vanilla chia pudding and the cocoa powder. Stir together with a spoon until smooth. Set aside.
- Add the mashed raspberries to the bottom of our jar and then top with the chocolate chia pudding.
- To serve, top off with some fresh raspberries.
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