Overnight Raspberry Chocolate Chia Pudding
This chocolate chia pudding with raspberries is healthy, creamy, and naturally sweetened. It’s an easy overnight recipe, perfect for meal prep!
I’ve been working to perfect my chia pudding game. It’s one of my favorite ways to add fiber to my diet, along with dense bean salad! I like to prep a batch and eat it every other day for breakfast.
A serving of this chia pudding will start your day with a serving of fruit and 14 grams of fiber (yes, that’s a lot). Pair it with egg bites or collagen-boosted coffee, and it will keep you full all morning!
About
This decadent chia pudding is for chocolate lovers! It’s rich and creamy, and the thawed raspberries create an almost jam-like topping.
Making this chocolate chia pudding in the blender instead of stirring serves several purposes. It purees the dates, aerates the mixture and makes it creamy, and grinds the chia seeds enough to keep them from clumping.
Even after blending, the seedy texture of the chia seeds is present. Plus, it’s topped with raspberries. If you’re not a fan of seeds, this may not be your cup of tea!
Overnight raspberry chocolate chia pudding is the perfect make-ahead for a healthy lifestyle.
Now, let’s get to the recipe details!
Ingredients & Nutrition Highlights
Fun fact: I almost became a dietitian. I studied nutrition and dietetics in college. While I loved the food and nutrition aspect, I ultimately decided I didn’t want to pursue a career in clinical dietetics.
So, I changed my major to Natural Resource Conservation. I continued my studies to pursue a minor in Nutrition and Dietetics since I already had the background and interest in the subject.
Nowadays, I apply my nutrition knowledge when developing recipes and meal plans! I love sharing nutritious recipes with you!
Nutrition Overview
This chocolate chia seed pudding includes a serving of fruit, approximately 8 grams of protein, and 14 grams of fiber to start your day. It’s a good source of Omega-3 fatty acids, calcium, vitamin C, and other vitamins and minerals. See the recipe card for approximate nutritional information.
Fiber Alert!
You may need to start small with chia seeds and try a half or quarter portion of the pudding if you’re not accustomed to a high fiber diet.
Remember to drink plenty of water when you consume chia seeds. Even though these are soaked overnight, your body still needs more water when you eat a lot of fiber.
Ingredient Notes
- Use whole milk for chia pudding. It’s a good source of calcium and protein. We try to use organic, grass-fed milk. If you don’t consume dairy, you can substitute your favorite milk alternative.
- Rich and decadent cocoa powder and vanilla extract flavor the chia seeds. They make this reminiscent of your favorite chocolate pudding without adding sugar or artificial ingredients.
- Medjool dates naturally sweeten the pudding and add a rich, almost caramelly flavor. They add extra fiber, vitamins, minerals, and whole food nutrition. You can add a date if you like it sweeter.
- Chia seeds absorb liquid to thicken and create a pudding-like consistency. They pack a nutritional punch! They’re a great source of Omega-3 fatty acids and fiber. You can’t reduce the chia seeds in the recipe; it won’t be thick enough.
- The pudding needs to thicken overnight. The chia seeds will absorb the liquid, creating a pudding-like consistency. Overnight soaking also makes them easy to digest.
- Frozen raspberries offer several benefits. They’re cheaper than their fresh counterparts and have a longer shelf life. When thawed, they release their juices and turn into a jam-like topping for the chia pudding. Raspberries are a great source of antioxidants, vitamin C, and fiber. And lucky for us, frozen fruits and vegetables are just as healthy as fresh!
Special Diets and Substitutions
- This chocolate chia pudding is gluten-free.
- Make it vegan and dairy-free: Swap the whole milk for your favorite milk alternative.
- Reduce the sugar: Replace the dates with a sugar-free sweetener such as monk fruit.
How to Make it
See the recipe card for complete instructions.
Equipment Needed
You’ll need a good blender and glass containers with tight-fitting lids. I like mason jars for this.
Instructions
First, add the milk and vanilla to the blender. Then, add the chia seeds, cocoa powder, pitted dates, and salt. Close the lid and blend on high until smooth.
Stop the blender once and use a rubber spatula to scrape down the sides.
Divide the mixture evenly between 4 glass jars. Then, top each jar with 1/2 cup of frozen raspberries. Place the lids on the jars and refrigerate overnight or at least 8 hours before eating.
The chia seeds will thicken the mixture to a pudding-like consistency, and the raspberries will thaw and form a jammy topping.
Make Ahead and Storage
Chia pudding is perfect for meal prep. It can be stored in the refrigerator for up to 5 days.
Halving the Recipe
You can’t make half the recipe using a regular-sized blender. There won’t be enough volume to get the ingredients smooth. If you want to make a smaller batch, you’ll need a blender with a single-serve cup.
Serving Tips
- This chia pudding is a healthy make-ahead breakfast for busy weekdays. It also makes a nice snack or healthy dessert to satisfy a sweet tooth.
- Try pairing chocolate chia pudding with a cup of collagen coffee to add extra protein to your breakfast.
- Serve it with another simple protein to make this a heartier breakfast. Try making a batch of egg bites for the week.
More Easy Breakfast Recipes
What are your favorite ways to increase your fruit and fiber in your diet? Or is there something you’d love to learn how to make? Let me know in the comments!
Recipe
PrintRaspberry Chocolate Chia Pudding
This decadent overnight raspberry chocolate chia pudding with raspberries is healthy and delicious.
- Prep Time: 10 minutes
- Plus soaking overnight: 8 hours
- Cook Time: 0 minutes
- Total Time: 8 hours 10 minutes
- Yield: 4 servings 1x
- Category: Breakfast
- Method: Blend
- Cuisine: Mediterranean
Ingredients
- 1 1/2 cups whole milk
- 2 teaspoons vanilla extract
- 6 tablespoons chia seeds
- 1/4 cup cocoa powder
- 3 pitted medjool dates
- 1/8 teaspoon salt
- 2 cups frozen raspberries (do not thaw)
Instructions
- Add the milk and vanilla to the blender first. Then, add the chia seeds, cocoa powder, dates, and salt.
- Blend on high until the mixture is smooth and creamy. The chia seeds will still be mostly whole, but they should be evenly distributed. Stop and scrape the sides once while blending.
- Divide evenly between 4 containers. Top each container with ½ cup of frozen raspberries. Then gently press them into the chia mixture. Cover and refrigerate overnight.
Notes
- Store in the fridge for up to 5 days.
- Mason jars with tight-fitting lids are perfect for chia pudding.
- This will not be perfectly smooth. The chia seeds will still have a seedy texture. A more powerful blender, such as Vitamix, will break down the chia seeds further.
- This chocolate chia pudding recipe is gluten-free as written.
- Make it vegan and dairy-free by using your favorite milk alternative in place of the milk. It will change the nutritional information.
- Halving the recipe: Don’t try to half this in a regular blender. There won’t be enough volume to get the ingredients smooth. If you want to make a smaller batch, you’ll need a blender with a single-serve cup.
Nutrition
- Serving Size: about 1 cup
- Calories: 247
- Sugar: 19.5 g
- Sodium: 83.1 mg
- Fat: 10.1 g
- Saturated Fat: 2.8 g
- Trans Fat: 0 g
- Carbohydrates: 36.7 g
- Fiber: 13.5 g
- Protein: 8.1 g
- Cholesterol: 9.2 mg
