This chocolate raspberry chia pudding makes a great breakfast or dessert. A quick and easy recipe that is low carb, vegan, paleo and gluten free.
Chia seeds are blended with cocoa, coconut milk and fresh raspberries for a filling and nutritional meal.
The flavour combination of chocolate and raspberries is one of my favourites. Starting the day with this chia pudding hits the spot for me!
How to make chia pudding
Making a chia pudding is so simple with all ingredients placed in a jar, combined and left overnight. You need to leave the chia pudding overnight so that the chia seeds can slowly absorb liquid and swell.
This recipe uses coconut milk but you can use almond milk or another low carb nut milk. Or even hemp milk. Almond milk has lower calories so it might be an option if you are counting calories.
If the chia pudding is too thick, add more coconut or almond milk.
Mix the chia seed pudding in two mixtures, one with cocoa powder, the other with the raspberries and serve the pudding in layers of chocolate and raspberry.
More chia pudding recipes
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Chocolate Raspberry Chia Pudding
- 2 tablespoons chia seeds
- ¾ cup coconut milk
- 1 tablespoon cocoa powder unsweetened
- ¼ cup raspberries fresh or frozen
- 1 tablespoon erythritol or other low carb sweetener
- Place all ingredients into a jar with a lid.
- Shake well until mixed.
- Place in the fridge and leave overnight
- Serve with fresh raspberries and sugar free chocolate chips/cacoa nibs
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