Chia pudding is the perfect blank canvas for any flavour pairing. This raspberry chocolate chia pudding combines the bright, fresh flavours of raspberries, the creaminess of Greek yogurt and coconut milk, and rich, decadent chocolate.
Raw puddings, such as this raspberry chocolate chia pudding parfait make quick, easy, and not to mention healthy snacks for the kids-or moms and dads for that matter!
Made with superfood chia seeds this delicious, wholesome parfait is packed with 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.
Let’s talk texture, for just a minute.
From my understanding, chia pudding is just one of those foods that you either like-or hate. It’s all about the texture. If you’re looking for a creamy, smooth pudding, this isn’t the pudding for you.
On the contrary, when soaked these tiny, crunchy seeds are soaked in liquid, they transform into plump, gelatinous, tapioca-style morsels.
This recipe is both simple and adaptable, and the flavour combinations are limitless. You only need to keep in mind the ratio of chia seeds to liquid, which is usually 1/4 cup chia seeds to 1 cup milk of choice.
For this recipe, I combined coconut milk and yogurt to yield one cup of liquid-but since the yogurt helps result in a thicker pudding, I added only 3 tablespoons of chia seeds, as opposed to 4 tablespoons.
My suggestion is to play with the recipe and the ratios until you find the perfect consistency and texture to suit your tastes.
On a final note, this recipe yields a lightly sweetened pudding however, if you’d like to satisfy your sweet tooth, you can always add more sweetener to taste.
If you try this recipe (and love it!) be sure to snap a pic and tag me on Instagram with #bitesforfoodies so I can see your creation!
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.