If you’re craving something rich and chocolatey that also happens to be nutrient-packed and naturally sweetened, this Chocolate Raspberry Chia Pudding is your answer.
It’s the kind of breakfast or snack that tastes like dessert but leaves you feeling amazing. Think velvety cocoa with a burst of tangy raspberries, creamy chia texture, and just the right amount of sweetness.
This recipe is dairy-free, gluten-free, refined sugar-free, and loaded with omega-3s, fiber, and plant-based protein. Plus, it takes just 5 minutes to prep and transforms overnight into a luscious, pudding-like treat.
Whether you’re fueling your morning, winding down at night, or feeding your family something you can feel good about, this recipe always satisfies.
Why You’ll Love This Recipe
Chocolate and raspberries are a match made in flavor heaven. The deep, rich cocoa pairs beautifully with the tart, juicy raspberries to create a pudding that tastes indulgent without being heavy. It’s perfect for anyone who loves chocolate but wants to skip the sugar crash.
This pudding is also a great option for meal prep. You can make a batch (or two!) in under 10 minutes and have grab-and-go breakfasts or snacks ready for the week.
The texture becomes perfectly thick and spoonable by morning, and the flavors only get better as it rests.
Best of all, it’s endlessly customizable. Add a scoop of protein powder, swirl in peanut butter, or top it with coconut whipped cream and extra berries for a full-on dessert moment.
Whether you’re feeding picky kids or chocolate-loving adults, this one always hits the spot.
What You’ll Need
- 2 cups unsweetened almond milk (or any milk of choice)
- ½ cup chia seeds
- ¼ cup unsweetened cocoa powder
- 1½–2 tablespoons maple syrup (to taste)
- ½ teaspoon vanilla extract
- Pinch of sea salt
- ¾ cup fresh raspberries (divided—half mashed, half for topping)
Optional Toppings:
- Extra raspberries
- Shaved dark chocolate or cacao nibs
- Coconut whipped cream
- Granola or chopped nuts
- Mint leaves
Pro Tips
- Use good-quality cocoa powder – It makes all the difference in richness and flavor. Dutch-processed or dark cocoa is amazing here.
- Sweeten to taste – Start with 1½ tablespoons maple syrup and adjust depending on the sweetness of your raspberries and preference.
- Whisk in cocoa slowly – To prevent lumps, mix it into a small amount of milk before adding it to the full mixture.
- Mash raspberries for texture – This creates beautiful swirls and juicy bursts of flavor in every bite.
- Stir twice – Always stir once at the beginning and again after 10–15 minutes to evenly distribute the chia seeds.
Tools You’ll Need
- Mixing bowl
- Whisk or fork
- Mason jar or airtight container
- Measuring spoons and cups
- Refrigerator
Substitutions and Variations
- Milk: Use oat, soy, coconut, or dairy milk—whatever suits your dietary needs.
- Sweetener: Try honey, agave, date syrup, or monk fruit sweetener instead of maple syrup.
- Fruit swap: Use strawberries, blackberries, or a mix of berries if raspberries aren’t available.
- Extra protein: Add a scoop of chocolate or vanilla protein powder and increase milk by ¼ cup.
- Make it dessert: Top with dairy-free whipped cream, chopped dark chocolate, or crushed almonds.
Make-Ahead Tips
This recipe is perfect for meal prep. You can store it in jars or containers in the fridge for up to 5 days. It thickens as it rests, so feel free to add a splash of milk before serving if needed.
Add fresh raspberries or toppings just before eating to keep them vibrant and fresh. Great for breakfast, snacks, or a post-dinner treat.
How to Make Chocolate Raspberry Chia Pudding
1. Mix the Cocoa Base
In a mixing bowl, whisk together almond milk, cocoa powder, maple syrup, vanilla, and sea salt until smooth.
2. Add the Chia Seeds
Whisk in the chia seeds until well combined. Let sit for 10–15 minutes, then stir again to prevent clumping.
3. Mash the Raspberries
Mash half of the raspberries with a fork. Gently fold them into the pudding mixture or layer for a ripple effect.
4. Chill Overnight
Transfer to jars or containers, seal, and refrigerate overnight (or at least 4 hours) until thick and pudding-like.
5. Add Toppings and Serve
Before serving, give the pudding a stir and top with the remaining raspberries, chocolate shavings, or any toppings you love.
Leftovers and Storage
Store in the refrigerator in an airtight container or jar for up to 5 days.
If it thickens too much, stir in a splash of almond milk to loosen. Add toppings just before eating for the best texture and freshness.
This recipe is not ideal for freezing, as the texture may become gritty after thawing.
Recipe FAQ
1. Can I blend the pudding for a smoother texture?
Yes! After the chia seeds have soaked for about 30 minutes, blend the mixture for a creamy, mousse-like consistency.
2. Can I use frozen raspberries?
Absolutely. Just thaw and drain them before mashing. Frozen berries may add more liquid, so adjust chia seeds slightly if needed.
3. Is this recipe kid-friendly?
Yes! Kids love the chocolate flavor and creamy texture. For picky eaters, blending the pudding smooth may help.
4. Can I add yogurt to make it creamier?
Definitely! Stir in a spoonful of Greek yogurt or coconut yogurt after the pudding sets for extra richness and protein.
5. What kind of cocoa powder is best?
Use unsweetened cocoa powder or Dutch-processed for a deeper flavor. Avoid sweetened cocoa mixes—they often contain added sugars and fillers.
A Decadent, Nourishing Treat That’s Good Anytime
This Chocolate Raspberry Chia Pudding brings together the richness of cocoa and the tart sweetness of raspberries in one easy, make-ahead dish that feels indulgent but is made entirely from wholesome ingredients.
Whether you’re meal prepping for the week or treating yourself to a healthier dessert, this recipe is bound to become a staple.
Give it a try, make it your own, and let me know your favorite toppings or creative variations in the comments. Happy spooning!
