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 tastebuds?
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.
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
Ingredient Notes
Raspberries: When shopping for raspberries, look for bright red berries that aren't mushy.
Vanilla Extract: Pure vanilla extract elevates this pudding and adds extra sweetness without sugar.
Pure Maple Syrup: You could also swap for raw honey or even monk fruit extract if you're looking to reduce overall sugar.
Cocoa Powder: Grab unsweetened 100% cacao - I like Hershey's Special Dark Cocoa Powder. Check out the benefits of chocolate for even more reasons to love chocolate.
Chia Seeds: Chia seeds are a versatile powerhouse ingredient. They will gel upon being added to the liquid, and make the perfect texture! Check out my post on the benefits of chia seeds.
Unsweetened Coconut Milk: Coconut milk has an amazing taste and smooth, rich texture! You could also use any unsweetened milk of your choice.
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 pure 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 monk fruit extract.
- 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
- mixing bowl
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.
Video
Nutrition
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