Creamy, sweet, slightly tart, and packed with nutrients—this Raspberry White Chocolate Chia Pudding is a dreamy, dessert-inspired treat you can feel good about enjoying for breakfast, snack time, or even dessert.
It’s rich and indulgent thanks to the white chocolate, while fresh raspberries add brightness and tang. Even better? It’s naturally gluten-free, can be made dairy-free, and comes together with minimal effort.
Dessert Vibes, Breakfast Benefits
This Raspberry White Chocolate Chia Pudding is a rich yet refreshing blend of tart berries and creamy white chocolate.
Made with almond milk, chia seeds, and simple ingredients, it’s packed with fiber and plant-based goodness.
Elegant enough for brunch yet easy to prep for busy mornings, it’s a pretty-in-pink treat that’s both indulgent and nourishing.
What You’ll Need
- 1 ½ cups unsweetened almond milk (or milk of choice)
- 1/2 cup fresh or frozen raspberries (thawed if frozen)
- 3 tablespoons chia seeds
- 1–2 tablespoons maple syrup (to taste)
- 1/2 teaspoon vanilla extract
- 1/4 cup white chocolate chips or chopped white chocolate (use dairy-free if needed)
- Pinch of sea salt
Optional Toppings:
- Extra fresh raspberries
- Shaved or melted white chocolate
- Mint leaves
- Granola or coconut flakes
Pro Tips
- Melt the white chocolate gently – Use a double boiler or microwave in short bursts to avoid burning it.
- Mash or blend the raspberries – You can leave them whole for texture, mash with a fork, or blend for a smoother swirl.
- Stir twice – Once right after mixing and again after 10 minutes so the chia seeds don’t clump.
- Use full-fat milk or coconut milk for extra creaminess – Especially if you want a dessert-like texture.
- Layer for a pretty parfait look – Alternate chia pudding with raspberry purée and white chocolate drizzle.
Tools You’ll Need
- Mason jar or airtight container
- Small saucepan or microwave-safe bowl
- Whisk or spoon
- Measuring cups and spoons
- Small bowl for raspberries
- Refrigerator
Substitutions and Variations
- Dairy-free? Use dairy-free white chocolate chips and plant-based milk.
- No maple syrup? Sub with agave, honey (if not vegan), or date syrup.
- Prefer low sugar? Skip the sweetener and let the fruit and chocolate do the work.
- Want more protein? Add a scoop of vanilla protein powder or stir in Greek-style yogurt.
- Try a swirl: Mix raspberry purée into just half the pudding for a beautiful marbled effect.
Make-Ahead Tips
This pudding is perfect for meal prep and can be stored in the fridge for up to 5 days. You can even portion it into individual jars for grab-and-go breakfasts or snacks. Just store toppings separately until ready to eat so they stay fresh.
If making for a crowd or brunch, prep in small cups or ramekins and top just before serving for an elegant, no-fuss dessert.
How to Make Raspberry White Chocolate Chia Pudding
1. Melt the White Chocolate
In a small saucepan or microwave-safe bowl, gently melt the white chocolate chips. Stir frequently to prevent burning. Let cool slightly before using.
2. Mash or Blend the Raspberries
Place the raspberries in a small bowl. Mash with a fork for a chunkier texture or blend for a smooth purée.
3. Combine Ingredients
In a mixing bowl or jar, whisk together the almond milk, melted white chocolate, mashed raspberries, vanilla, maple syrup, and sea salt.
4. Add Chia Seeds
Stir in the chia seeds and mix well. Let sit for 10 minutes, then stir again to prevent clumping.
5. Chill Overnight
Cover the jar and refrigerate for at least 4 hours, or preferably overnight, to thicken.
6. Top and Serve
When ready to serve, give it a good stir and top with fresh raspberries, white chocolate shavings, mint, or coconut flakes.
Leftovers and Storage
Store your chia pudding in a sealed container in the fridge for up to 5 days. For best results, stir before serving if it’s been sitting for a while. Add a splash of almond milk if it thickens too much.
Toppings are best added fresh to maintain texture and visual appeal. This pudding is also freezer-friendly—just freeze in small portions and thaw overnight in the fridge.
Dessert for Breakfast? Yes, Please!
This Raspberry White Chocolate Chia Pudding is more than just a pretty face. It’s nourishing, easy to prep, totally satisfying, and gives you that sweet, dessert-inspired experience without the sugar crash.
Whether you’re eating it straight from the jar, serving it at brunch, or sneaking a spoonful as a late-night treat, it’s one of those recipes you’ll find yourself making on repeat.
Try it this week and treat yourself to something wholesome and indulgent. I’d love to hear how you topped yours—berries, granola, extra white chocolate? Drop a comment and let me know!
