CHOCOLATE AND RASPBERRY CHIA PUDDING

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I added a bit of organic maple syrup to both the raspberry and chocolate mixes. Also I am vegan and did not have any vegan chocolate chips handy so I substituted those for cocao powder and a splash of vanilla. I also substituted coconut milk with almond milk as it was the only thing I had. Turned out great! The chocolate layer was nice a rich and the tartness of the raspberries complimented it nicely. It was also very easy and I am a college student so anything that is quick and easy is right up my alley.

INGREDIENTS

1. FOR CHOCOLATE CHIA PUDDING WITH RASPBERRIES (MAKES ABOUT 3 TO 4 SMALL OR 2 LARGE CHIA DESSERTS):

  • 2 oz/ 60g dark 70% chocolate
  • 1 1/4 cup milk of your choice
  • 3 Tbsp chia seeds
  • 6 oz/170 g raspberries (fresh raspberries are better but frozen will work too)

2. FOR RASPBERRY CHIA PUDDING WITH CHOCOLATE CHUNKS (MAKES 2 CHIA DESSERTS):

  • 1/2 cup fresh or frozen raspberries + a few raspberries to decorate
  • 1 cup milk of your choice
  • 2 tsp maple syrup
  • 3 Tbsp chia seeds
  • 0.5 oz/ 30 g dark 70% chocolate, chopped

3. FOR CHOCOLATE CHIA PUDDING WITH RASPBERRY SAUCE (MAKES 2 CHIA DESSERTS):

  • 2 oz/ 60g dark 70% chocolate
  • 1 1/4 cup milk of your choice
  • 3 Tbsp chia seeds
  • 1/2 cup fresh or frozen raspberries
  • 2 tsp maple syrup

4. FOR CHOCOLATE AND RASPBERRY CHIA PUDDING (MAKES ABOUT 3 TO 4 SMALL OR 2 LARGE CHIA DESSERTS):

  • 2 oz/ 60g dark 70% chocolate + a few chocolate shavings to decorate
  • 1/2 cup fresh or frozen raspberries + a few raspberries to decorate
  • 2 1/4 cup milk of your choice, divided
  • 2 tsp maple syrup
  • 6 Tbsp chia seeds

INSTRUCTIONS

CHOCOLATE CHIA PUDDING (YIELDS ABOUT 1 1/4 CUP):

  1. Place the chocolate in a small pot and add 1 cup of milk. Start melting the chocolate by warming it up over medium heat. Make sure the mixture doesn’t become too hot. Stir until the chocolate is melted and combined with milk.
  2. When the chocolate is melted, take the pot off the heat and add remaining 1/4 cup of milk. Mix and let it cool to the room temperature.
  3. Once the chocolate milk is cool, pour it into a jar or glass container and add 3 tablespoons of the chia seeds. Mix well until all the chia seeds are covered with the liquid. Let it stand for about 10 minutes then stir one more time. Cover the container with a tight lid and place in the refrigerator.
  4. Keep the chocolate chia seeds in the fridge overnight or for at least 8 hours.
  5. Once ready to prepare the dessert, stir the chia pudding with a fork to loosen it up.

RASPBERRY CHIA PUDDING (YIELDS ABOUT 1 1/4 CUP):

  1. Puree 1/2 cup of raspberries in a food processor or blender. Add 1 cup of milk and 2 teaspoons of maple syrup and pulse a few times to combine.
  2. Pour the mixture into a jar or a glass container and add 3 tablespoons of chia seeds. Mix well until all the chia seeds are covered with the liquid. Let it stand for about 10 minutes then stir one more time. Cover the container with a tight lid and place in the refrigerator.
  3. Keep the raspberry chia seeds in the fridge overnight or for at least 8 hours.
  4. Once ready to prepare the dessert, stir the chia pudding with a fork to loosen it up.
Source of CHOCOLATE AND RASPBERRY CHIA PUDDING Recipe @ mariaushakova.com

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