Cacao Raspberry Chia Pudding
Delve into this decadent cacao raspberry chia pudding, made with rich chocolate, fresh raspberries and sweet maple syrup for a satisfying finish that can be enjoyed as a Valentine’s Day breakfast, a nourishing dessert or anytime you want a special treat.
About Cacao Raspberry Chia Pudding
If you like chia pudding, you’re really going to like this. Chocolate raspberry chia pudding takes the basic chia pudding recipe and turns it into a sweet and nourishing treat.
The recipe is made with wholesome ingredients like antioxidant rich cacao, full-fat coconut milk, powerful chia seeds, sweet maple syrup, plump raspberries and fragrant vanilla extract. It’s the kind of recipe that is great for Valentine’s Day. or anytime you want a little something special for an indulgent breakfast or wholesome dessert.
What You’ll Like About This Recipe
Fruit and Chocolate Combo – If you like the taste of fruit and dark chocolate, this is definitely a combination that you don’t want to miss.
Quick and Easy Make – Like other chia pudding recipes you know and love (blueberry lemon chia pudding, mango chia pudding strawberry lime chia pudding and vanilla chia pudding), this chia pudding recipe is also pretty simple to make.
Easy Recipe That Can Be Made Ahead – cacao raspberry chia pudding is a great option for a make ahead snack that you can enjoy anytime.
Simple Ingredients
cacao powder – This brand is non-gmo and regenerative organic
coconut milk – avoid the refrigerated coconut milk and opt for this canned coconut milk for the best texture
vanilla extract – use vanilla extract versus vanilla essence
chia seeds
maple syrup – make sure to use real maple syrup for great flavor and added benefits like minerals and vitamin B.
salt – ancient salt like Himalayan is preferred
raspberries – either fresh or frozen raspberries will work
Directions
Step 1: Place the cocao powder in a medium bowl. Add coconut milk and use a whisk to stir until smooth, adding coconut milk a little at a time to minimize clumping.
Step 2: Stir in maple syrup, salt, and vanilla extract.
Step 3: Add in the remaining coconut milk and the chia seeds. Whisk until everything is combined.
Step 4: Set aside for to thicken slightly.
Step 4: In a saucepan combine the raspberries and maple syrup. Cook over medium heat, stirring regularly until the raspberries have mostly disintegrated and mixture thickens slightly. Compote does not need to be smooth.
Step 5: Once chia mixture has started to thicken, give the mixture another whisk and distribute into serving dishes leaving some space at the top of the container.
Step 6: Pour a layer of raspberry compote on top of the chia. For more defined layers, store the compote separately and only layer right when serving. Compote will seep into chia layer as it sits.
Step 7: Cover and place in the fridge for at least 4 hours or overnight.
Step 8: Serve more berries, shaved chocolate, or cacao nibs.
Tools To Make Cacao Raspberry Chia Pudding
Tips and Tricks For Making Chocolate Chia Pudding
Use less maple syrup for more of a breakfast (less dessert) type of flavor
If you want a hint of orange, replace the vanilla extract with up to 2 teaspoons of orange liqueur or orange zest
More Recipes To Try
If you like the raspberry chocolate combo, try my raspberry chocolate truffles or this flaxseed chocolate pudding, also great options for Valentines Day.
Other Nourishing Chia Seed Recipes You May Like
Cacao Raspberry Chia Pudding
Ingredients
- 1 2/3 cups coconut milk (unsweetened)
- 7 tbsp chia seeds
- 4 tbsp cacao powder
- 4 tbsp maple syrup
- 1 tsp vanilla extract
- 1/4 tsp salt
Raspberry Compote
- 3/4 cup raspberries (fresh or frozen)
- 2 tbsp maple syrup
Instructions
- Place the cacao powder in a medium bowl. Add all the coconut milk (2-3 tbsp), at a time, and use a whisk to stir until smooth. Adding coconut milk a little at a time to minimize clumping.1 2/3 cups coconut milk , 4 tbsp cacao powder
- Stir in 4 tbsp/60ml maple syrup, salt, and vanilla extract.4 tbsp maple syrup , 1 tsp vanilla extract , 1/4 tsp salt
- Add in the remaining coconut milk and the chia seeds. Whisk until everything is combined.7 tbsp chia seeds
- Set aside for 10 minutes to thicken slightly.
- In a saucepan combine the raspberries and 2 tbsp/30ml maple syrup. Cook over medium heat, stirring regularly until the raspberries have mostly disintegrated and mixture thickens slightly. Compote does not need to be smooth.3/4 cup raspberries
- Once the mixture has started to thicken, give it another whisk and distribute into serving jars or bowls. Leave a little space on top of the container.
- Once chia mixture has started to thicken, give the mixture another whisk and distribute into serving dishes leaving ½”/12mm or more space at the top of the container.
- Pour a layer of raspberry compote on top of the chia. For more defined layers, store the compote separately and only layer right when serving. Compote will seep into chia layer as it sits.
- Cover and place in the fridge for at least 4 hours or overnight.
- Serve with shaved chocolate or cacao nibs.
- Optional: Sprinkle with cacao nibs or if desired.
