Chocolate Covered Raspberry Chia Pudding

Chocolate Covered Raspberry Chia Pudding

I have come to love a chia pudding for an afternoon snack and let me tell you, this recipe has quickly secured it’s way to favorite status. This dreamy little flavor duo of creamy rich chocolate and juicy, sweet raspberry is exactly what you need to level up your snack game.

ingredients:

• 1 cup frozen raspberries

• 1 ½ cups almond milk

• ½ cup whole milk yogurt (not Greek)

• 1 tablespoon + 1 teaspoon cocoa powder

• 3 tablespoons maple syrup

• 1 teaspoon vanilla extract

• ½ cup chia seeds

• 2 tablespoons of mini chocolate chips + more for topping

Method:

1. In a blender, combine the first 6 ingredients and pulse until fully combined. Pour the mixture into a medium sized mixing bowl. Add the chia seeds and chocolate chips and stir until well combined.

2. Transfer the chia pudding to the refrigerator uncovered for 30 minutes to congeal. Remove from the refrigerator and distribute evenly between 4 8oz lidded containers. Store in the refrigerator for up to 5 days.

Yield: 4

Author: Elise Smith

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Chocolate Covered Raspberry Chia Pudding

I have come to love a chia pudding for an afternoon snack and let me tell you, this recipe has quickly secured it’s way to favorite status. This dreamy little flavor duo of creamy rich chocolate and juicy, sweet raspberry is exactly what you need to level up your snack game.

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Ingredients

• 1 cup frozen raspberries
• 1 ½ cups almond milk
• ½ cup whole milk yogurt (not Greek)
• 1 tablespoon + 1 teaspoon cocoa powder
• 3 tablespoons maple syrup
• 1 teaspoon vanilla extract
• ½ cup chia seeds
• 2 tablespoons of mini chocolate chips + more for topping

Instructions

1. In a blender, combine the first 6 ingredients and pulse until fully combined. Pour the mixture into a medium sized mixing bowl. Add the chia seeds and chocolate chips and stir until well combined. Transfer the chia pudding to the refrigerator uncovered for 30 minutes to congeal. Remove from the refrigerator and distribute evenly between 4 8oz lidded containers. Store in the refrigerator for up to 5 days.