Simon Romanov

Cocoa-Chia Pudding with Raspberries

Have chocolate for breakfast with this unbelievably healthy chia pudding recipe.  

The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine. 

– ½ cup unsweetened almond milk or other nondairy milk – 2 tablespoons chia seed – 2 teaspoons pure maple syrup – ½ teaspoon unsweetened cocoa powder – ¼ teaspoon vanilla extract – ½ cup fresh raspberries, divided – 1 tablespoon toasted sliced almonds, divided



Stir almond milk (or other nondairy milk), chia seeds, maple syrup, cocoa powder and vanilla together in a small bowl. 

Cover and refrigerate for at least 8 hours and up to 3 days. 

When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the raspberries and almonds. 

Add the rest of the pudding and top with the remaining raspberries and almonds.  

Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving. 


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