This Chocolate Raspberry Chia Pudding is a simple, no-cook recipe that works well for breakfast, a snack, or something to prep ahead for busy days. It combines nutrient-dense ingredients like chia seeds, unsweetened cocoa, and fresh raspberries into a smooth, satisfying dish that can be made in just a few minutes—then left to chill until ready.
Chia seeds are a key part of this recipe, providing fiber, plant-based omega-3s, and a naturally thick texture without the need for dairy or gelatin. When soaked in coconut milk, they absorb liquid and take on a pudding-like consistency. The addition of unsweetened cocoa powder adds more than flavor—it brings along antioxidants like flavonoids, which have been linked to cardiovascular health and reduced inflammation.
Honey offers a natural source of sweetness, and a touch of vanilla extract rounds out the flavor. Once set, the pudding is topped with fresh raspberries, which add brightness and are also a good source of vitamin C and fiber.
This recipe makes two servings and stores well for up to five days, making it useful for planning ahead. It’s a flexible, nutrient-rich option that doesn’t require much effort—and it can be adjusted to taste or customized with other toppings like sliced banana, shaved dark chocolate, or chopped nuts.
Recipe
How to Prepare
Place cocoa powder, honey and vanilla extract in a bowl and mix until well combined. Add the coconut milk and mix again. Now add the chia seeds and whisk until combined. Divide the mixture between 2 serving glasses, cover and refrigerate for at least 4 hours, or overnight. Store in an airtight container in the refrigerator for up to 5 days. Top with fresh raspberries.
