Chocolate Chia Seed Pudding
A rich and creamy make ahead chocolate chia pudding topped with dark chocolate and fresh raspberries.
Ingredients
- 1 13.5 to 14 ounce can full fat coconut milk
- ½ cup whole milk
- 3 tablespoons honey or maple syrup
- ⅓ cup cocoa powder
- ½ tablespoon vanilla bean paste
- ½ tablespoon vanilla extract
- ¼ teaspoon salt
- ½ cup chia seeds
- Chopped dark chocolate for topping
- Fresh raspberries for topping
Instructions
- Add the coconut milk, whole milk, honey or maple syrup, cocoa powder, vanilla bean paste, vanilla extract, and salt to a large bowl. Whisk until smooth and the cocoa powder is fully incorporated.
- Add the chia seeds and whisk well to distribute them evenly.
- Let the mixture sit for about 5 minutes, then whisk again to help prevent the chia seeds from settling.
- Divide evenly between four small jars or containers. Top with chopped dark chocolate and fresh raspberries.
- Cover and refrigerate for at least 4 hours, or preferably overnight, until thick and creamy.
Notes
- Full fat canned coconut milk gives this pudding the richest, creamiest texture.
- Each serving has roughly 9 to 10 grams of fiber from the chia seeds and cocoa alone, before adding the raspberries.
- Store covered in the refrigerator for up to 5 days.
