This recipe started out as plain old chocolate pudding. Not that there’s anything wrong with chocolate pudding (it’s wonderful), I was just trying to come up with an alternative to all these vegan chocolate mouse recipes that were made with avocado. I tried it, but as much sweetener and nut butter as I added, I couldn’t shake the avocado taste.
My first chocolate chia pudding experience was great, but then I had the revelation to add raspberry too… so much better!
This chocolate raspberry chia pudding is also vegan and packed with superfoods (chia seeds AND cacao nibs!)
I like to eat it for a light breakfast, but also when I’m craving something sweet to snack on.
| Chocolate Raspberry Chia Pudding | Print |
Recipe type: Breakfast, Snack, Dessert
Ingredients
- 6 tbsp chia seeds
- 2 cups non-dairy milk
- 2 tbsp dark chocolate chips (non-dairy for vegans)
- ½ cup fresh raspberries (leave a few for garnish)
- 2 tbsp cacao nibs
Instructions
- In a small pot, melt chocolate over low heat.
- Add 1 cup milk and stir until combined. Remove from heat.
- While chocolate is cooling, add raspberries and 1 cup of milk to a blender and blend until smooth.
- Pour the raspberry mix into a jar or container, add 3 tablespoons of chia seeds, and stir well.
- Cover and place in the refrigerator.
- Once the chocolate mix has cooled, pour into a separate jar or container, add 3 tablespoons of chia seeds, and stir well.
- Cover and place in the refrigerator.
- Keep both chia seed puddings in the fridge overnight or for at least several hours until mixture has thickened. (If it becomes too thick, you can always add more milk.)
- Once the pudding is ready, pour half of the chocolate chia pudding into a mason jar or serving bowl, then top with the raspberry chia pudding. Repeat with a second jar or bowl until mix is used up.
- Garnish with fresh raspberries and cacao nibs.
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