Cocoa-Chia Pudding with Raspberries

Name: Cocoa-Chia Pudding with Raspberries
Total time: 8 h 10 min
Ingredients: 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

Rating: 4.86 stars

7 Ratings
6 Reviews

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.

Carolyn Casner

Source: EatingWell.com, June 2017

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Recipe Summary

active:

10 mins

total:

8 hrs 10 mins

Servings:

Nutrition Profile:

Nutrition Info

Ingredients

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

Directions

Step 1
Stir almond milk (or other nondairy milk), chia, maple syrup, cocoa and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.

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Step 2
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.

Tips

To make ahead: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.

Nutrition Facts

Serving Size: 1 cup

Per Serving:

222 calories; protein 6.1g; carbohydrates 27.5g; dietary fiber 12.8g; sugars 11.2g; fat 11.1g; saturated fat 1g; vitamin a iu 281.8IU; vitamin c 16.5mg; folate 26mcg; calcium 403.2mg; iron 2.6mg; magnesium 106.8mg; potassium 281.5mg; sodium 90.9mg; thiamin 0.2mg; added sugar 8g.

Exchanges:

2 fat, 1/2 fruit, 1/2 other carbohydrate