Raspberry Chia Pudding
An easy treat that’s perfect for breakfast, snacking, or dessert. Fresh Driscoll’s Raspberries provide natural sweetness, and chia seeds provide healthy fiber for a deliciously creamy, non-dairy treat. The pudding is finished with a luxurious dark chocolate shell, fresh raspberries, and cacao nibs.
Time:12 minutes
Prep Time:
10 minutes
Cook Time:
2 minutes
Serves:
1
Ingredients
- Half of 1 package (6 ounces) Driscoll’s Raspberries
- 1/3 cup almond milk
- 1/3 cup unsweetened coconut milk yogurt
- 3 tablespoons chia seeds
- 1 tablespoon maple syrup
- 1/2 teaspoon vanilla extract
- 3 tablespoons dark chocolate chips
- 1 teaspoon coconut oil
- Cacao nibs
Directions
- RESERVE and REFRIGERATE 3 raspberries from half of 1 package (6 ounces) raspberries.
- PLACE remaining raspberries from half of 1 package (6 ounces) raspberries into a glass tumbler or drinking glass.
- MASH raspberries until pureed.
- ADD 1/3 cup almond milk.
- ADD 1/3 cup unsweetened coconut milk yogurt.
- ADD 3 tablespoons chia seeds.
- ADD 1 tablespoon maple syrup.
- ADD 1/2 teaspoon vanilla extract.
- STIR thoroughly until chia seeds are well distributed.
- COVER glass tumbler tightly with plastic wrap.
- CHILL in refrigerator 30 minutes.
- UNCOVER and STIR to redistribute chia seeds.
- REPLACE plastic wrap.
- CHILL pudding in refrigerator at least 4 hours or up to overnight, until mixture thickens to a creamy, pudding-like consistency.
- PLACE 3 tablespoons dark chocolate chips into a small microwave safe dish.
- ADD 1 teaspoon coconut oil.
- HEAT chocolate chip mixture in microwave 15 seconds.
- STIR well.
- CONTINUE HEATING and STIRRING in brief intervals until chocolate mixture is completely melted, smooth, and glossy. Do not overheat.
- POUR chocolate mixture evenly over pudding and TILT glass tumbler to distribute chocolate evenly.
- ADD reserved 3 raspberries.
- SPRINKLE with cacao nibs.
- CHILL pudding in refrigerator 15 minutes or until chocolate is set.
- SERVE immediately.
