Chocolate Raspberry Chia Pudding

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This chocolate raspberry chia pudding is a delicious dessert recipe for Valentine’s Day. It’s healthy enough to eat for breakfast any day of the year, too! (gluten-free, vegan)

Chia pudding is one of my favorite snacks. It’s so satisfying because those little chia seeds expand to keep you feeling full for a longer time than many other snacks.

I also love the texture of chia seeds in a pudding. No other thickener is needed when you use chia seeds, because they thicken the pudding naturally when added to a liquid.

This layered chocolate raspberry chia pudding is a fun treat for Valentine’s Day. Raspberries and chocolate were made for each other, and this combination makes such a pretty presentation in a pudding.

Chocolate Raspberry Chia Pudding Tips

Fresh raspberries and mini chocolate chips give this dessert that extra special touch. I like Enjoy Life’s allergy friendly mini chocolate chips for a garnish on this dish.

When stirring together the ingredients for the pudding, be sure to add the seeds slowly. Whisk the mixture several times before refrigerating so the chia seeds don’t clump together.

Chia pudding couldn’t be easier to make. Try my coconut chia pudding, pumpkin chia pudding, and mango chia pudding for other delicious flavors of this filling snack or dessert.

Chocolate Raspberry Chia Pudding

This chocolate raspberry chia pudding is a delicious dessert recipe for Valentine’s Day. ($1.39 per serving)

Print Recipe

Prep Time:10 mins

Total Time:10 mins

Ingredients

For the Raspberry Layer

• 1 1/4 cups coconut milk
• 2 tbs pure maple syrup
• 3/4 cup raspberries
• 1/2 cup chia seeds

For the Chocolate Layer

• 1 1/2 cups coconut milk
• 2 tbs pure maple syrup
• 1 tbs cocoa powder (or more, to taste)
• 1/2 cup chia seeds

For Garnish

• 1/2 cup raspberries
• 1 tbs mini chocolate chips

Instructions

• To make the raspberry layer, mix the coconut milk, maple syrup, and raspberries in a blender. Transfer to a bowl and stir in the chia seeds. Refrigerate for one hour.
• To make the chocolate layer, mix the coconut milk, maple syrup, and cocoa powder in a blender. (Taste and add up to another tablespoon of cocoa powder if you want a darker chocolate flavor). Transfer to a bowl and stir in the chia seeds. Refrigerate for one hour.
• Assemble the pudding by layering the flavors. I did a small layer of chocolate pudding on the bottom and top, with a bigger layer of raspberry pudding in the middle. For 4 servings, divide among four one-cup jars, glasses, or bowls. Top with raspberries and mini chocolate chips.

Nutrition

Calories: 364kcal

Servings: 4

Calories: 364kcal

Author: Annemarie Rossi

Price Breakdown

This recipe costs a total of $5.57 to make, or $1.39 per serving. Try this delicious chocolate raspberry chia pudding for a healthy breakfast or dessert.