Vegan raspberry-chocolate chia pudding
Healthy chocolate chia pudding recipe with raspberries. Easy to make vegan breakfast recipe. Author: Krista, www.bunnymommycooks.com
Servings Prep Time
1 5min
Passive Time
30min
Servings Prep Time
1 5min
Passive Time
30min
Ingredients
  • 4tablespoons of chia seeds
  • 200ml of non-dairy milk(I used almond milk, but you can also use any other)
  • 1tablespoon of cacao powder
  • 50g of raspberries
  • 1teaspoon of maple syrup(optional)
Instructions
  1. take 2 glasses and put half of the chia seeds in each of them. In one of the glasses add the cacao powder and mix it together with chia seeds;
  2. add half of the non-dairy milk to each glass, mix it good and taste both mixtures to understand if you want to add also some maple syrup. If you’re using unsweetened cacao powder, it’s possible that you’ll want to add maple syrup to the chocolate chia pudding. When the sweetness is adapted, place both glasses in fridge;
  3. after 5 – 10 minutes mix again both puddings in order to separate chia seed lumps. Then let them stay in fridge for extra 20 – 25 minutes;
  4. it can be that the puddings will be ready even quicker, so when the seeds have absorbed all the non-dairy milk and a thick, creamy consistency is created, take the puddings out of the fridge;
  5. prepare the vegan raspberry-chocolate chia pudding by arranging the mixtures in layers in a glass or mason jar. Start by putting the chocolate chia seed pudding, then add on top most of the raspberries, then cover the raspberry layer with the basic chia pudding and on top add some raspberries again.