Name: Raspberry Chocolate Chia Pudding
Prep time: 5 min
Yield: 2
Ingredients: 2 tbsp white chia seeds - for the raspberry layer; 120ml plant based milk of choice - for the raspberry layer; 10 raspberries - for the raspberry layer; 2 tbsp white chia seeds - for the chocolate layer; 120ml plant based milk of choice - for the chocolate layer; 1 tbsp cocoa powder - for the chocolate layer; 1 tbsp maple syrup - for the chocolate layer; 1/4 tsp vanilla extract - for the chocolate layer; Pinch of salt - for the chocolate layer

This raspberry chocolate chia pudding tastes like dessert but is healthy enough to eat for breakfast! It can be prepared ahead of time so you can have a nutritious breakfast ready to go on a busy morning. It's also a great snack in-between meals too!

Prep Time 5 mins

Cooking Time -

Ingredients

Servings

Raspberry layer

2 tbsp white chia seeds

120ml plant based milk of choice

10 raspberries

Chocolate layer

2 tbsp white chia seeds

120ml plant based milk of choice

1 tbsp cocoa powder

1 tbsp maple syrup

1/4 tsp vanilla extract

Pinch of salt

Instructions

Raspberry layer

Using a stick blender or a potato masher, puree raspberries.
Transfer raspberry puree, white chia seeds and milk to a jar or a container with a lid. Give everything a good stir, then cover and refrigerate for at least two hours or overnight.

Chocolate layer

Combine all ingredients for the chocolate layer in a jar or a container with a lid. Give everything a good stir, then cover and refrigerate for at least two hours or overnight.

Assemble

When ready to serve, assemble by layering half the chocolate chia pudding and half the raspberry chia pudding in each serving glass. Top with a few fresh raspberries and enjoy!

Notes

I used almond milk but you can use whatever plant based milk you like!
Feel free to substitute maple syrup with any sweetener of choice.
The chia puddings can be made ahead of time and stored in the fridge for up to 2 days (for raspberry chia pudding) or 5 days (for chocolate chia pudding).