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Raspberry Chocolate Chia Pudding

Jars of chocolate chia pudding topped with jammy raspberries.
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This decadent overnight raspberry chocolate chia pudding with raspberries is healthy and delicious.

Ingredients

Units Scale
  • 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

  1. Add the milk and vanilla to the blender first. Then, add the chia seeds, cocoa powder, dates, and salt.
  2. 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.
  3. 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

Find it online: https://mandiofthemountains.com/overnight-raspberry-chocolate-chia-pudding/