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Chocolate Chia Seed Pudding

Creamy, nutritious chocolate chia pudding made with coconut milk and topped with fresh raspberries - the perfect healthy breakfast or dessert.
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Prep Time 10 minutes
Total Time 4 hours 10 minutes
Servings: 4 servings
Course: Breakfast, Dessert
Cuisine: Healthy, Vegan
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 0.5 cup chia seeds
  • 2 cups coconut milk canned, full-fat
  • 3 tbsp maple syrup
  • 1 tsp vanilla extract
  • 3 tbsp unsweetened cocoa powder
  • 0.25 tsp salt
Toppings
  • 1 cup fresh raspberries
  • 2 tbsp shredded coconut optional

Equipment

  • Mixing bowls
  • Whisk
  • Measuring cups
  • Glass jars or serving containers

Method
 

  1. In a large mixing bowl, whisk together coconut milk, maple syrup, vanilla extract, and salt until well combined and smooth.
  2. Gradually add chia seeds while whisking continuously to prevent clumping and ensure even distribution throughout the mixture.
  3. Allow mixture to sit for 5 minutes, then whisk again vigorously to break up any clusters that may have formed.
  4. Divide mixture in half between two bowls, leaving one portion plain for the base layer.
  5. Add cocoa powder to one portion and whisk until completely smooth and evenly incorporated without lumps.
  6. Layer the puddings in serving glasses or jars, starting with plain mixture on bottom and chocolate mixture on top.
  7. Cover containers and refrigerate for at least 4 hours or overnight until thick and creamy.
  8. Before serving, top with fresh raspberries and optional shredded coconut for added texture and flavor.

Notes

For best texture, use full-fat canned coconut milk. Pudding can be stored in refrigerator for up to 5 days. Adjust sweetness to taste with additional maple syrup.