Who says dessert can’t be healthy?!
Chocolate Raspberry Chia Seed Pudding may sound like a rich, decadent treat that does more harm than good. But you can rest assured that this chocolatey dessert won’t undo your day of healthy eating.
The ingredients in this recipe are simple and natural, making for the perfect healthy dessert recipe. And as a bonus, it’s super easy to make!
WARNING: Your first spoonful of this dreamy pudding will make you feel like you’re being so bad, but you’re actually treating your taste buds and your body.
Chia seeds are a great source of omega-3, fatty acids and are rich in fiber, antioxidants, iron and calcium. They also pack quite a bit of protein!
You can do chia pudding two ways. You can leave the seeds whole and enjoy the added texture. Or you can blend it so it’s super creamy. The choice is yours!
I like it both ways. If I’m doing a vanilla chia seed pudding that I plan to have for breakfast with granola and fruit, I like to leave the seeds whole.
For this chocolate raspberry chia seed pudding, I was looking for something more reminiscent of a smooth decadent dessert so I blended it.
If you want to sneak this into your kids’ lunchbox as a secretly heathy snack, you might opt for the blended version so your picky eater doesn’t question it.
Prep time: 10 minutes
Total time: 5 hours, 10 minutes
- 1½ cups unsweetened vanilla almond milk
- 1/3 cup chia seeds
- 1/4 cup unsweetened cocoa powder
- 1/4 cup agave nectar (or 9 pitted dates)
- 1/2 teaspoon vanilla extract
- 1/8 teaspoon salt
- 1/3 cup fresh or frozen raspberries
- Add all ingredients (except dates, if using) to a mixing bowl and whisk together. Make sure there are no clumps of cocoa powder.
- Refrigerate 3-5 hours or overnight until it reaches a thick, pudding-like consistency.
- If blending, add refrigerated mixture and dates (if using) to blender and blend until completely smooth and creamy.
Tip: I use my Bullet blender for this because the container is smaller so there’s less splatter on the sides that I have to scrape down.
- Pour pudding into a bowl and mix in raspberries.
- Serve chilled and top with more raspberries.
Store leftovers covered in the refrigerator for 2-3 days.
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