Chocolate and raspberries are the perfect combination. This is a quick and easy recipe for breakfast or dessert that is healthy, vegan, low-sugar, plat-based and gluten-free.
Tips for making this recipe:
- You can use any other of your favorite plant-based milk for this recipe. I like coconut milk for a more exotic taste or oat milk for neutral taste.
- Let the chia pudding set in the fridge for 2 hours, ideally overnight.
- If you like sweet desserts, you can also add a little sweetener to the chia pudding mixture.
- You can use fresh or frozen raspberries or any other your favorite berries. If using frozen raspberries, let them defrost first.
More recipes for chia puddings:
- Chocolate Strawberry Chia Pudding
- Vegan Snickers Chia Pudding
- Peanut Butter Chia Pudding
- Easy Mango Chia Pudding
TIME: 10 min preparation, a couple of hours or overnight to set in the fridge | SERVINGS: 1 – 2
Ingredients:
- 150 ml plant-based milk. I used coconut milk
- 3 tbsp chia seeds
- 1 tbsp cocoa
- 100 g raspberries (fresh or frozen)
- 1 tsp agave, maple syrup or hone
Instructions:
- Combine milk, chia seeds, and cocoa well.
- Put the chia pudding in the fridge for at least a couple of hours or overnight to set up.
- Mash the raspberries with a fork into pure, and stir in agave syrup.
- When the pudding is ready, cover it with raspberry jam and enjoy it.
Did you make this recipe? Please leave a like, send me a review, and/or mention @healthychoicesbysabine on Instagram.
Healthy Choices by Sabine: Sugar-Free & Gluten-Free dessert recipes. 