These healthy & low carb chocolate raspberry chia pudding's are light, chocolatey and so incredibly easy to make. Enjoy for breakfast, dessert or even as a snack!
Chia pudding's are always a recipe I came back to when I fancy something sweet, yet healthy for breakfast. If you loved our Primal Protein Acai Chia Parfait recipe, then believe me, you'll love this one too.
What is chia pudding?
The 'chia pudding' trend has been around for almost 4 years now, and it's one I am truly a fan of. Not just because you can create so many delicious flavours with it, but because it has so many wonderful health benefits too.
Chia pudding is essentially a cold, creamy and thick pudding made by soaking chia seeds in milk so they expand into a delicious pudding like texture. Many people prepare chia pudding the night before for maximum texture, but you can prepare 3 hours ahead if time isn't on your side.
Chia seeds are rich in nutrients, omega-3, antioxidants and fibre, making them a perfect option for breakfast, dessert or even as a snack.
This recipe is both gluten and sugar free, despite what you may think. Where does the chocolate come from you may ask? Cacao powder. I also like to add a little coffee to intensify the richness of the cacao, but feel free to skip it out if you're not a caffeine fan.
This chocolate and raspberry chia pudding is creamy, bursting with nutrients, easy to make, sweet and chocolaty. I like to make it the night before to truly let the chia seeds soaks and it really is the secret for the ultimate creamy chia pudding!
I hope you enjoy this recipe! Don't forget to share it and tag #PrimalLiving so we can see your delicious creation! Enjoy.
Healthy Low Carb Chocolate & Raspberry Chia Pudding
- 25g cacao powder
- 4 tbsp agave nectar/honey
- 1 tsp ground coffee, optional (but helps intensify the chocolate flavour)
- 1 pinch sea salt
- 4 stevia drops
- 2 cups dairy-free milk (I use coconut milk)
- 85g chia seeds
- Raspberries, to top
- Full-fat yoghurt, to top
- Fresh mint, to top
- Add the cacao powder, agave nectar/honey, coffee, salt and stevia drops to a bowl and whisk together. Slowly pour in the coconut milk while continuing to whisk and then whisk all of the ingredients together.
- Add the chia seeds to the bowl and once again, whisk everything together.
- Scoop an even amount of the chia mixture between 4 serving glasses/bowls and then place in the fridge to set (make sure you cover them up). Leave for a minimum of 3 hours, but preferably overnight.
- Remove the chocolate chia seed pudding from the fridge and stir together with a spoon. Top with yoghurt, raspberries and fresh mint. Enjoy!
Note: if you use coconut milk from the tin, you will end up with a creamier texture and will most likely need to add extra water (or milk) once you have removed the pudding from the fridge.