Chocolate Chia Pudding with Peanut Butter and Raspberries Recipe
This Chocolate Chia Pudding is a delicious and nutritious plant-based dessert that combines chia seeds with almond milk, rich cacao powder, and natural sweetness from maple syrup. It’s a simple no-cook recipe that yields a creamy, chocolate-flavored pudding perfect for a healthy breakfast or snack.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Total Time: 1 hour 5 minutes
- Yield: 2-3 servings
- Category: Dessert
- Method: No-Cook
- Cuisine: International
- Diet: Vegan
Ingredients
Chocolate Chia Pudding Ingredients
- 1/2 cup chia seeds (88 g)
- 2 cups almond milk (500 mL)
- 3 tablespoons maple syrup (60 g)
- 1/3 cup cacao powder (35 g)
- 1 teaspoon vanilla extract
Optional Toppings
- Peanut butter (to taste)
- Fresh raspberries (to taste)
Instructions
- Mix pudding ingredients. In a large bowl, combine the chia seeds, almond milk, maple syrup, cacao powder, and vanilla extract. Whisk thoroughly to ensure all ingredients are well incorporated and any clumps of chia seeds are broken up for a smooth texture.
- Chill to set. Cover the mixture and refrigerate for at least 1 to 2 hours, or preferably overnight, allowing the chia seeds to absorb the liquid and create a thick pudding consistency.
- Serve with toppings. Once set, stir the pudding gently and divide it into 2-3 servings. Top each serving with a dollop of peanut butter and fresh raspberries as desired for extra flavor and texture.
Notes
- For a smoother pudding, whisk the mixture again halfway through the chilling process to prevent clumping.
- You can substitute almond milk with any other plant-based or dairy milk according to preference.
- Adjust the sweetness by adding more or less maple syrup based on taste.
- To enhance the chocolate flavor, use high-quality cacao powder.
- Store leftover pudding in an airtight container in the refrigerator for up to 3 days.
