Easy To Make Raspberry Chocolate Chia Pudding Recipe

Raspberry Chocolate Chia Pudding on silver tray

It’s the new year and with that comes new resolutions to eat better, am I right? And typically most of the recipes that are healthier are either hard to make or taste awful. What if I told you I have a simple, tasty recipe to keep you on the straight and narrow? This raspberry chocolate chia pudding is so simple to make and is delicious. In fact it only requires 5 ingredients.

Chia seeds are what give this recipe it’s body (pudding texture), and once they soak over night in liquid they soften and thicken. Chia seeds always reside in my pantry because they are packed with a ton of nutrients (anti-oxidants, fiber, omega-3 fatty acids), are high in bone nutrients, help reduce inflammation and have very few calories. They are whole-grain, generally GMO-free and gluten free. Therefore, I am always putting a handful on as much of my food as I possibly can.

You can use any kind of milk you want for this recipe and I substitute almond milk because it is diary-free, plant-based, doesn’t raise blood sugar and is easier easier on my stomach. But feel free to use any kind you prefer.

The pudding is sweetened with raspberries and a little honey which is a natural sweetener and so much better for you than white sugar. And who doesn’t love a little chocolate? This pudding is perfect for breakfast or as a healthy dessert or snack.

Here’s how to make this heavenly, easy to prepare breakfast/dessert which is gluten-free and anti-inflammatory.

Raspberry Chocolate Chia Pudding Recipe

Yields: 2 servings

Raspberry Chocolate Chia Pudding raspberries, milk chia seeds, honey in bowls chocoalate in wrapper birds eye view on white marble

Ingredients:

2 ¼ cup milk of your choice

6 tablespoons chia seeds

½ cup frozen raspberries (can use fresh)

2 teaspoons maple syrup

2 oz dark chocolate + extra for garnish

Directions:

Place dark chocolate and 1 ¼ cup milk in a small saucepan over medium heat. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and allow to cool for 10 minutes.

Once cooled, stir in 3 tablespoons of chia seeds. Transfer to a bowl and cover in plastic wrap. Place in the refrigerator overnight (or 8 hours) to allow the chia seeds to soften and mixture to thicken.

In a small food processor, add raspberries, maple syrup, and remaining 1 cup milk. Pulse until mixture is smooth.

Pour raspberry mixture into a bowl. Add in remaining 3 tablespoons chia seeds and stir to incorporate. Cover bowl with plastic wrap and place in the refrigerator overnight (or 8 hours) to allow the chia seeds to soften and mixture to thicken.

After both the chocolate and raspberry puddings have chilled, remove from fridge and layer the puddings in a glass container. Garnish with dark chocolate shavings and raspberries.

Keep in the fridge until ready to serve. Consume within 2 days.

saucepan with melted chocolate on marble surface Raspberry Chocolate Chia Pudding
Melt Dark Chocolate and Milk
frothy pink liquip in blender over head view on white marble table Raspberry Chocolate Chia Pudding
Pulse Raspberries, Maple Syrup and remaining Milk in food processor
Raspberry Mixture and Chic Seeds in white bowl on white marble
Raspberry Mixture and Chic Seeds
puddings Chilled Chocolate in white bowl and  and Raspberry Chia in white bowl
Chilled Chocolate and Raspberry Chia Puddings
Layered pudding pink and brown with chocolate and raspberry garnish served in glasses on silver tray
Raspberry Chocolate Chia Pudding Serving Suggestion

Raspberry Chocolate Chia Pudding

Course Dessert
Servings 2

Ingredients

  • 2 ¼ cup milk of your choice
  • 6 tablespoons chia seeds
  • ½ cup frozen raspberries (can be fresh)
  • 2 teaspoons maple syrup
  • 2 oz dark chocolate + extra for garnish

Instructions

  1. Place dark chocolate and 1 ¼ cup milk in a small saucepan over medium heat. Stir until chocolate is completely melted and mixture is smooth. Remove from heat and allow to cool for 10 minutes.

  2. Once cooled, stir in 3 tablespoons of chia seeds. Transfer to a bowl and cover in plastic wrap. Place in the refrigerator overnight (or 8 hours) to allow the chia seeds to soften and mixture to thicken.

  3. In a small food processor, add raspberries, maple syrup, and remaining 1 cup milk. Pulse until mixture is smooth.

  4. Pour raspberry mixture into a bowl. Add in remaining 3 tablespoons chia seeds and stir to incorporate. Cover bowl with plastic wrap and place in the refrigerator overnight (or 8 hours) to allow the chia seeds to soften and mixture to thicken.

  5. After both the chocolate and raspberry puddings have chilled, remove from fridge and layer the puddings in a glass container. Garnish with dark chocolate shavings and raspberries.

  6. Keep in the fridge until ready to serve. Consume within 2 days.

Lauren Dimet Waters Signature

You may also like to check out some of my other recipes like Sweet Tooth Satisfying No-Bake Gingerbread Energy Bites and Easy Healing Turkey/Chicken Bone Broth Recipe.

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