This raspberry chocolate chia pudding is a creamy vegan and gluten free raspberry chia pudding topped with dark chocolate ganache. Rich, dessert chia pudding made with coconut milk and fresh or frozen raspberries is naturally sweetened with maple syrup and complemented with an easy coconut milk chocolate ganache. It can be served as a healthy dessert or an indulgent breakfast.
I love making this raspberry chocolate chia pudding at night to have ready for breakfast in the morning. It’s a great meal-prep recipe for quick mornings and can be eaten on the go! You should also check out this tiramisu chia pudding and these chocolate overnight chia oats. They are a great way to mix up your morning chia pudding for fresh flavors!
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What You’ll Need To Make This Chia Pudding
How To Make Raspberry Chocolate Chia Pudding
Reserve 4 tbsp/60ml of the coconut milk.
In a blender, combine the raspberries, remaining coconut milk (about 1 cup + 7 tbsp/345ml) and maple syrup. Blend on medium speed until smooth.
Sprinkle in the chia seeds and give a quick pulse to blend.
Allow to sit for 10 minutes before stirring again and distributing between serving dishes.
To melt the chocolate, heat 4 tbsp/60ml coconut milk until just hot in a small sauce pan or in short bursts in the microwave. Do not boil.
Pour over finely chopped chocolate and stir to melt the chocolate. If the chocolate is still lumpy, heat in the microwave for 5-10 seconds and stir again.
Spoon on top of the raspberry pudding.
Cover and allow to sit in the fridge for at least four (4) hours or overnight. Can be stored for up to four (4) days.
Important Recipe Notes For This Raspberry Chocolate Chia Pudding
Fresh vs frozen raspberries: Both fresh and frozen raspberries work for this recipe. If using frozen raspberries allow to defrost before using.
Coconut milk: For most dessert-like pudding use full fat coconut milk. Other non-dairy milks can be used for the pudding but will not be as rich. The coconut ganache will only work with full fat coconut milk or cream. Other non-dairy milks do not have enough fat to create the same silky texture.
For best results: use chopped bars of dark chocolate not chocolate chips. Chocolate chips have additives that will not result in a smooth ganache using these proportions.
To balance really dark chocolate or for a sweeter ganache, add 1-2 tsp/5-10ml maple syrup to the ganache.
Vegan and Gluten Free Breakfast Ideas
Almond Flour Lemon Loaf: This almond flour lemon loaf is a sweet loaf with a soft, crumbly texture and bright lemon flavor with a nutty base that is perfect for breakfast on the go or an afternoon treat.
Frozen Yogurt Cups: Three ingredients come together for a delicious breakfast that can be enjoyed on the go. Top it with your favorite berries for a tasty breakfast idea.
Vegan and Gluten Free Dessert Ideas
Vegan and Gluten Free Financiers: Financiers are delicate and soft tea cakes. Baked in mini molds, these gluten free almond tea cakes develop golden edges, soft centers, and a gently crisp exterior that pairs well with fruit, tea, or coffee.
Pear Crumble Bars: Soft baked pears rest on a lightly spiced crust, topped with a golden oat crumble that adds just the right contrast in texture in these pear crumble bars.
Raspberry Chocolate Chia Pudding
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Ingredients
- 1 cup/185g raspberries fresh or frozen (see notes)
- 1 2/3 cups/400ml full fat coconut milk
- 3-4 tbsp/45-60ml maple syrup
- ½ tsp/3ml vanilla extract
- ½ cup/85g chia seed
- 2 oz/56g dark chocolate finely chopped
- To Serve: Fresh raspberries chopped mint, coconut flakes
Method
- Reserve 4 tbsp/60ml of coconut milk.
- In a blender, combine raspberries, remaining coconut milk (about 1 cup + 7 tbsp/345ml) and maple syrup. Blend on medium speed until smooth.
- Sprinkle in the chia seeds and give a quick pulse to blend.
- Allow to sit for 10 minutes before stirring again and distributing between serving dishes.
- Heat 4 tbsp/60ml coconut milk until just hot in a small sauce pan or in short bursts in the microwave. Do not boil.
- Pour over finely chopped chocolate and stir to melt the chocolate. If the chocolate is still lumpy, heat in the microwave for 5-10 seconds and stir again.
- Spoon on top of the raspberry pudding.
- Cover and allow to sit in the fridge for at least four (4) hours or overnight. Can be stored for up to four (4) days.
