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Cocoa-Chia Pudding with Raspberries
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Cocoa-Chia Pudding with Raspberries

Have chocolate for breakfast with this unbelievably healthy chia pudding recipe. The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.
Course Breakfast
Keyword Almond Milk, Raspberries, Cocoa Powder, Almonds, Vanilla Extract, Chia Seeds, Pure Maple Syrup
Cooking Method Overnight Refrigeration
Prep Time 10 minutes
Refrigeration 8 hours
Total Time 8 hours 10 minutes
Servings 1
Calories 265kcal
Author EatingWell.com

Equipment

  • Refridgerator
  • Small Jar or Airtight Container

Ingredients

  • ½ cup Almond Milk Unsweetened
  • 2 Tablespoons Chia Seeds
  • 2 teaspoons Pure Maple Syrup
  • ¼ teaspoon Vanilla Extract
  • ½ cup Raspberries
  • 1 Tablespoon Almonds Sliced, divided
  • ½ teaspoon Cocoa Powder Unsweetened

Instructions

  • Stir almond milk (or other nondairy milk), chia seeds, maple syrup, cocoa powder and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
  • When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the raspberries and almonds. Add the rest of the pudding and top with the remaining raspberries and almonds.

Nutrition

Calories: 265kcal | Carbohydrates: 30g | Protein: 8g | Fat: 14g | Saturated Fat: 1g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Sodium: 168mg | Potassium: 302mg | Fiber: 14g | Sugar: 12g | Vitamin A: 33IU | Vitamin C: 16mg | Calcium: 359mg | Iron: 3mg