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.
Nutrition per serving may change if servings are adjusted.
½ cup unsweetened almond milk or other nondairy milk
2 tablespoons chia seeds
2 teaspoons pure maple syrup
½ teaspoon unsweetened cocoa powder
¼ teaspoon vanilla extract
½ cup fresh raspberries, divided
1 tablespoon toasted sliced almonds, divided
Stir almond milk (or other nondairy milk), chia, maple syrup and cocoa 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.
To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.
222 calories;11 g fat(1 g sat); 13 g fiber; 28 g carbohydrates; 6 g protein; 26 mcg folate; 0 cholesterol; 11 g sugars; 8 g added sugars; 282 IU vitamin A; 16 mg vitamin C; 403 mg calcium; 3 mg iron; 91 mg sodium; 281 mg potassium
Calcium (40% daily value), Vitamin C (27% dv)