This Cocoa-Chia Pudding with Raspberries sanctions enjoying chocolate for breakfast. It is delicious and chock full of antioxidants that support organs, including skin health.


½ cup unsweetened almond milk or other non-dairy milk

2 tablespoons chia seeds

2 teaspoons pure maple syrup

½ teaspoon unsweetened cocoa powder

¼ teaspoon vanilla extract

½ cup fresh raspberries, divided

1 tablespoon toasted sliced almonds, divided.


  1. Stir almond milk (or other non-dairy milk), chia seeds, maple syrup, cocoa powder, and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
  2. When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the raspberries and almonds. Add the remaining pudding and top with the remaining raspberries and almonds.

Note: Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.



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