On my side of the world, summer is fast approaching, which of course means I’m on the hunt for refreshing, healthy and tasty snacks. Chia seed puddings have become my favourite breakfast treat the last few weeks, thanks to their versatility and healthfulness.
If you have a giant sweet tooth, this recipe might not be for you. I don’t add any sugar to my raspberry jelly and keep it very minimal in the chia seed pudding itself.
But I promise this: it’s tasty, refreshing and won’t leave you feeling bloated. You’ll finish each cup feeling satisfied and ready to tackle anything.
If you’re planning on serving this for a dessert, feel free to add more sugar to suit your guests.
The puddings pictured are quite big (the only matching glasses I could find in the house were on the larger side of life). I divided this recipe in four glasses, but it could easily stretch to eight—perfect if you’re meal prepping breakfast for the whole week!
At the very last minute, I decided to add cacao nibs to the chia seed mix. It’s adds a nice crunch and an extra hit of cacao. I love the bitterness or cacao nibs!
Again, if you’re wanting to treat this recipe as a dessert, perhaps swap the cacao nibs for dark chocolate chips or shavings.
I can’t think of a better breakfast to have throughout summer. Chia seeds are packed with protein (ideal for us vegans) and you can be customised to suit all tastes. You can use blueberries, stewed apple, chocolate, vanilla, banana or anything else your heart desires.
Generally, I favour seasonal produce, and thankfully berries are getting cheaper by the minute in NZ!
Thinking of making this recipe?
- Take lots of snaps!
- Tag me on Insta or use the hashtag #thehungrypiggy.
Raspberry Chocolate Chia Seed Pudding
Makes 4 large puddings or 8 small.
- 3/4 cup chia seeds
- 3 1/2 cups almond milk
- 4 tablespoons coconut sugar
- 2 tablespoons cacao powder
- 1/2 cup cacao nibs
- 3 cups frozen raspberries
- 1 tablespoon of arrowroot powder (mixed with a little water)
- Coconut yoghurt (roughly 1 1/2 cups)
- Toppings of your choice (I use pomegranate seeds)
- In a large bowl, add chia seeds, coconut sugar, cacao powder and almond milk. Mix together, cover and place in the fridge. NOTE: the pudding sets reasonably fast (an hour or so) but I like to leave them overnight as I tend to prep mine in advance. Be sure to stir the mixture every 10 minutes or so to ensure seeds don’t clump together.
- In a small saucepan over medium heat, place frozen raspberries and simmer. Once the raspberries have melted down, stir in arrowroot powder and heat for a further two minutes. Set aside to cool.
- To assemble, set aside desired number of serving glasses (depends on how big or small you want each pudding to be e.g. snack size or bigger meal). Evenly divide raspberry jelly into each glass. Spoon chia seed pudding into the glasses until you’ve reached the 3/4 mark. Finally, spoon coconut yoghurt on top and sprinkle with toppings.