Choc Chia Pudding With Raspberries

My new favourite any time meal – dessert or breakfast or late night snack.


This is a recipe that is flexible and allows for your individual taste and preference of ingredients. You can adjust sweetness or type of sweetener used,  whether you prefer cocoa or raw cacao and add your favourite milk- be it almond, soy, coconut, or cow’s milk. Just give it a try and adjust as you see fit. Remember chia seed will absorb the liquid and swell and soften to a gelatinous consistency.

Choc Chia Pudding With Raspberries. 

aprox 6 tablespoons of chia seeds

2-3 tablespoons cocoa or cacao  – to taste

Honey/natvia or agave to taste

aprox  1  1/2 cups of milk (more or less depending on the consistency you like) almond, soy coconut or almond

splash of vanilla

raspberries (fresh or frozen partially thawed) to fold through and to serve

Coconut flakes to garnish


To the chia add cocoa, vanilla and most of the milk. Whisk with a fork til all combined and chia starts to expand.

Mix in sweetener of your choice – taste test as you go and adjust flavourings to suit.

Whisk/beat again.

If it looks to be too firm add a dash more milk.  Remember chia will expand and absorb the liquid, it will thicken in the fridge.

Cover and place in fridge for 4-6 hours or overnight.

Stir again and gently fold through raspberries. Spoon into serving dishes (jars are quite fashionable at the moment) Sprinkle with coconut flakes or garnish of your choice.


This is a high protein, low fat, low sugar, high antioxidant and yummy snack that you can adjust to suit your personal taste preferences.

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