vegan | quick | easy | gluten-free | refined sugar-free | oil-free | 15 minutes or less | 10 ingredients or less | whole food, plant-based

A few reasons why I love chia pudding:

• can be made any time of year 

• requires minimal ingredients

• ready to eat within 10 minutes

• requires no cooking

• ingredients are easy to travel with, taking up little space

• a nutritious and filling breakfast that seems a lot like dessert

The other day, I made a chocolate chia pudding and topped it with Raspberry Chia Jam.  The result was something I knew I needed to share with you!  Chia pudding is such a great breakfast any time of year, but I especially appreciate it in the summertime, since it's a cool treat that requires no cooking.  Make chia pudding in a jar, and now you have an easy snack to go.

If you don't have any kind of raspberry jam on-hand, you can still enjoy this recipe; extra fresh or frozen raspberries will still give you that delicious flavor that goes so well with chocolate.

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Vegan CHOCOLATE RASPBERRY CHIA PUDDING
Recipe

vegan | quick | easy | gluten-free | refined sugar-free | oil-free | 15 minutes or less | 10 ingredients or less

Updated May, 2020

Note: The chia pudding ratio is 1:4 - this recipe is for one serving but you can easily make a large jarful for the week by multiplying the ratio. For example, I often make 4 servings at a time for our family, so I use ½ cup chia seeds, 2 cups milk, ¼ cup maple syrup, and 2 tablespoons cacao powder.

YIELD:  one serving (double for two; quadruple for four)
PREP/COOK TIME:  10 minutes

RECIPE CATEGORY:  Breakfast, Snacks, Dessert
PRIMARY TOOLS:  spoon
COOKING METHOD:  stirring

INGREDIENTS

• 2 tablespoons chia seeds

• ½ tablespoon cacao powder

• 1 tablespoon maple or date syrup or date sugar

• ½ cup plant-based milk

• small pinch of salt (optional)

• 2 tablespoons + Raspberry Chia Jam or other refined sugar-free raspberry jam

• ¼ cup raspberries

METHOD

1:   Place the chia seeds, cacao powder, maple syrup or date sugar, and 1 tablespoon of the plant-based milk in a small container.  Stir until the cacao powder incorporates.

2:  Stir in the remaining 3 tablespoons of plant-based milk.  Set aside or refrigerate for at least 5 minutes.

3:  Give it a good stir and then serve with the raspberry jam and raspberries ladled on top, or alternate layers of chia pudding and jam in another small container, with the raspberries adorning the top.

4:  Enjoy immediately or store in a lidded container in the refrigerator for up to a few days.