This chocolate raspberry chia pudding tastes so decadent that it’s hard to decide whether to serve it for breakfast or dessert, so I serve it for both! It is just as nutritious as it is delicious, which is a huge plus in my book.
I always feel like it’s a victory when I get my boyfriend to like something I make that he might not have even tried before.
And that’s exactly how I felt when he tried this chocolate raspberry chia pudding. I myself was so excited about how good it tasted, but when he tried it and *loved* it, I felt even more victorious.
It’s the little things, right?
As they say, food is the way to a man’s heart.
So I definitely won his heart after he tried this chia pudding.
Basically what I’m trying to say is if you’re trying to win someone’s heart, definitely make them this chocolate raspberry chia pudding.
Chocolate Raspberry Chia Pudding Ingredients
This isn’t normal chia pudding, it’s cool chia pudding. (Please tell me you get the reference!).
Here’s what’s in this chia pudding that makes it oh-so good:
- Chia seeds. Chia seeds are a nutritional powerhouse. 2 tablespoons of chia seeds provide 11 grams of fiber, 4 grams of protein, and omega-3 fatty acids.
- Cocoa powder. I don’t know if you know this, but cocoa is actually really good for you. It’s packed with fiber (1 tbsp of cocoa has 2 grams of fiber!) and antioxidants like polyphenols.
- Almond milk. I love the lightness of almond milk and it’s my “milk” of choice, but choose whatever liquid or milk you’re loving at the moment.
- Maple syrup. The cocoa powder has a bit of a strong, bitter flavor that the maple syrup mellows. Plus, it sweetens the chia pudding without adding refined sugar.
- Raspberries. Raspberries add to the decadent taste of this chocolate chia pudding, and not only that, but they’re loaded with health benefits.
How to Make Chia Pudding
And more specifically, how to make chocolate raspberry chia pudding:
Combine chia seeds, cocoa powder, almond milk (or milk of choice), and maple syrup in a jar. Whisk until well-combined. Make sure to scrape the sides and bottoms of the jar as the chia seeds might be clumped in a corner.
Let the mixture sit out for ~15 minutes and whisk again. Store in the fridge for about 2 hours. The longer it sits in the fridge, the more it thickens and “gels” up, so bonus points if it sits overnight!
In a small pot, heat 2 tablespoons of frozen rasperries until they are thawed. I love making raspberries this way since it forms a natural raspberry sauce.
Top the chia pudding with your raspberry sauce and enjoy!
Chia Pudding Ratio
Ok, so there are definitely a million and one ways that the internet claims is the right ratio for chia pudding. I’m not going to say my way is the best, but it sure is my favorite.
And since the suspense is killing you, here’s my ideal chia seed to milk ratio:
2 tablespoons chia seeds
3/4 cup milk
Very random, I know. But hear me out: I tried 1 cup of milk and it was way too watery; 1/2 cup of milk was too thick for me. So just like Goldilocks, I found the perfect combination: 3/4 cup milk for every 2 tablespoons of chia seeds.
Have you had chia pudding before? What are your favorite combinations? Comment and tell me below!
Chocolate Raspberry Chia Pudding
- 2 tbsp chia seeds
- 1 tbsp cocoa powder
- 3/4 cup unsweetened vanilla almond milk (or milk of choice)
- 1 tbsp maple syrup
- 2 tbsp raspberries (frozen or fresh)
- Combine chia seeds, cocoa powder, almond milk, and maple syrup in a jar. Whisk well.
- Let sit for 15 minutes, then whisk again.
- Store in the refrigerator for at least 2 hours to thicken.
- Heat raspberries in a small pot on medium-low heat for 2 minutes to form a raspberry sauce.
- Stir raspberry sauce on top of chia seed pudding mixture. Enjoy!