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.

raspberry chocolate chia pudding

Chocolate Raspberry Chia Pudding
Recipe type: Breakfast, Snack, Dessert
  • 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
  1. In a small pot, melt chocolate over low heat.
  2. Add 1 cup milk and stir until combined. Remove from heat.
  3. While chocolate is cooling, add raspberries and 1 cup of milk to a blender and blend until smooth.
  4. Pour the raspberry mix into a jar or container, add 3 tablespoons of chia seeds, and stir well.
  5. Cover and place in the refrigerator.
  6. Once the chocolate mix has cooled, pour into a separate jar or container, add 3 tablespoons of chia seeds, and stir well.
  7. Cover and place in the refrigerator.
  8. 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.)
  9. 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.
  10. Garnish with fresh raspberries and cacao nibs.

dairy-free raspberry chocolate chia pudding


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