With berries coming out my ears, I couldn’t help myself from making some chocolate raspberry chia pudding!
For this recipe you can either halve it or make whole batches of each flavor. I do whole batches because my kids love it and eat it with me. We are picking buckets and buckets of raspberries right now so I am getting creative with ways to use them up!
I have posted my choco-banana chia pudding recipe on the blog already, and will repeat it here. I love the layers and the flavor combo of raspberry with chocolate.
All you have to do is make a batch of each, then when you are ready to eat, layer them with berries in between in individual portions. I love mine in little half pint jars because they look so pretty!
Raspberry Chia Pudding
Author:
Ingredients
- 1 can full fat unsweetened coconut milk
- 1 c fresh raspberries
- 1/4 c chia seeds
Instructions
- Blend coconut milk and raspberries together.
- Pour into a 1 quart glass jar and stir in chia seeds.
- Store in the fridge for several hours or overnight.
- Serve with fresh berries, nuts, or seeds.
Chocolate Chia Pudding
Author:
Ingredients
- 1 can full fat coconut milk
- 1 ripe banana
- 1 T cacao powder
- 1 tsp vanilla extract
- 1/4 c chia seeds
Instructions
- Blend together coconut milk, banana, cacao, and vanilla.
- Pour into 1 quart glass jar and stir in chia seeds.
- Store in the fridge for several hours or overnight.
- Serve with fresh fruit, nuts, or seeds.
If I use low fat coconut milk or almond milk will it make a difference in the texture? I haven’t tried chia pudding yet, and I’ve been wanting to. I think I’m afraid of using up chia seeds in something I won’t like.
Sorry it took me so long to reply — it will definitely make a difference in the texture using another type of milk for this. But you have probably already figured that out by now!