Preview
Raspberry Chocolate Chia Pudding
5 min
Prep Time0 min
Cook Time5 min
Total Time
Ingredients (2 servings)
MetricImperial
Raspberry layer
2 tbsp white chia seeds
120ml almond milk
10 raspberries
Chocolate layer
2 tbsp white chia seeds
120ml almond milk
1 tbsp cocoa powder
1 tbsp maple syrup
1/4 tsp vanilla extract
-Pinch of salt
Raspberry layer
- Using a stick blender or a potato masher, puree raspberries.
- Transfer raspberry puree, white chia seeds and milk to a jar or a container with a lid. Give everything a good stir, then cover and refrigerate for at least two hours or overnight.
Chocolate layer
- Combine all ingredients for the chocolate layer in a jar or a container with a lid. Give everything a good stir, then cover and refrigerate for at least two hours or overnight.
Assemble
- When ready to serve, assemble by layering half the chocolate chia pudding and half the raspberry chia pudding in each serving glass. Top with a few fresh raspberries and enjoy!
Notes
- I used almond milk but you can use whatever plant based milk you like!
- Feel free to substitute maple syrup with any sweetener of choice.
- The chia puddings can be made ahead of time and stored in the fridge for up to 2 days (for raspberry chia pudding) or 5 days (for chocolate chia pudding).
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