Cocoa-Chia Pudding with Raspberries

Enjoy chocolate for breakfast with this amazingly healthy chia pudding dish. The rich chocolate flavor blends nicely with luscious raspberries for a pleasant alternative to oatmeal in your morning routine. 

This simple chia pudding recipe is similar to overnight oatmeal: combine all of the ingredients and chill overnight. Here are some tips on how to make it: 

We recommend 2 teaspoons of chia seeds for every 1/2 cup of unsweetened almond milk or other nondairy milk. This ratio will provide the optimum pudding consistency. 

Stir the mixture until the chia seeds are well integrated into the almond milk, breaking up any clumps. When chia seeds absorb moisture, they thicken and gel together.  

If the chia seeds are too tightly packed, the pudding will not set properly. Stir the mixture many times to keep the chia seeds afloat in the almond milk and not at the bottom of the dish. 

Cover and refrigerate the chia pudding for at least 8 hours, or up to 3 days, for optimal benefits. This allows the chia pudding sufficient time to thicken to the desired consistency. 

In a small mixing dish, combine almond milk (or other nondairy milk), chia seeds, maple syrup, chocolate powder, and vanilla extract. Cover and refrigerate for at least 8 hours or up to 3 days. 

When ready to serve, thoroughly stir. Spoon about half of the pudding into a serving glass (or dish) and garnish with half of the raspberries and almonds. Add the remaining pudding and garnish with the raspberries and almonds. 

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