Chocolate Covered Raspberry Chia Pudding
A creamy, fiber-rich chia pudding layered with fresh raspberries and finished with a silky chocolate topping.
Equipment
Ingredients
Pudding Base
chia seeds (dry)
3 tablespoon
milk (liquid)
250 milliliter
raspberries (fresh)
100 gram
honey (liquid)
2 tablespoon
Chocolate Topping
cocoa powder (powder)
2 tablespoon
coconut oil (solid)
1 tablespoon
maple syrup (liquid)
1 tablespoon
Instructions
Mix chia pudding base
Combine chia seeds, milk, half the raspberries and honey in a bowl.
Let chia seeds swell
Set the mixture aside for 5 minutes so the chia seeds absorb the liquid and thicken.
Prepare chocolate topping
Mix cocoa powder, coconut oil and maple syrup in a small bowl until smooth.
Assemble and serve
Spoon the chia pudding into serving glasses, top with remaining raspberries and drizzle with chocolate topping.
Original recipe
Storage
Best eaten fresh, but can be refrigerated covered for up to 2 days
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