This raw raspberry chocolate chia pudding is fresh, fruity, and rich-tasting. Made with superfood chia seeds this treat is packed is not only packed with flavour, but also fiber, protein, calcium, and antioxidants.
Despite their tiny size, chia seeds are a superfood powerhouse as well as unbelievably versatile. I often use them as a substitute for eggs in baked goods, sprinkle them on yogurt or granola, or mix them into raw energy bars.
One of my favourite ways to serve them to the kids is raw. When soaked in milk or yogurt these tiny, crunchy seeds transform into plump, gelatinous, tapioca-style morsels.
The addition of tart raspberries adds tang and an element of freshness to this rich, creamy pudding. Although a key ingredient, the chocolate can be omitted for babies under one year.
Yields: 1 1/2 - 2 cups
3 tbs. chia seeds
3/4 cup unsweetened coconut milk
1/4 cup Greek yogurt
1/2 tsp. vanilla
1-2 tbs. organic maple syrup
1/2 cup - 1 cup organic raspberries
1-2 oz dark chocolate (quantity as desired)
In a small bowl, combine the chia seeds with the coconut milk, Greek yogurt, vanilla, and maple syrup. Set in the fridge for at least 2-3 hours or until all the chia seeds are fully softened and tripled in size.In the meantime, rinse the raspberries or soak them in a vinegar and water solution (1:3 ratio) for 5-7 minutes to remove any lingering pesticides or dirt.Scoop about 1/2 of the chia pudding into a small bowl or parfait cup.Top with the raspberries then garnish generously with grated chocolate.Repeat the layers with the remaining ingredients.Serve immediately or let sit in the fridge to allow the flavours to combine. Store in the fridge in an air-tight container for up to 3 days.