Cocoa-Chia Pudding with Raspberries

Enjoy chocolate for breakfast with this incredibly healthy chia pudding dish. The rich chocolate flavor blends nicely with luscious raspberries for a delightful change up from oatmeal in your morning routine. 

This simple chia pudding recipe is similar to overnight oats: combine all of the ingredients, then refrigerate overnight. Here are some tips for making it: 

We recommend 2 teaspoons of chia seeds per 1/2 cup of unsweetened almond milk or other nondairy milk. This ratio provides the best pudding consistency.

Stir the mixture thoroughly to integrate all of the chia seeds into the almond milk, breaking up any clumps. When chia seeds absorb water, they thicken and gel. 

If the chia seeds clump together, the pudding will not set properly. Stir the mixture a few times to keep the chia seeds afloat in the almond milk rather than settling to the bottom of the bowl. 

For the best results, cover and refrigerate the chia pudding for at least 8 hours and up to 3 days. This gives the chia pudding enough time to thicken to the desired consistency.

Combine almond milk (or other nondairy milk), chia seeds, maple syrup, chocolate powder, and vanilla in a small mixing basin. Cover and refrigerate for at least 8 hours or up to three days.

When ready to serve, give a good stir. Spoon roughly half of the pudding into a serving glass (or dish), then top with half of the raspberries and almonds. Add the remaining pudding and top with the raspberries and almonds.

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