Recipe
Cocoa-Chia Pudding with
Raspberries
Sweet-tooth satisfaction that's big on calcium
Go ahead, indulge a little with this Cocoa-Chia Pudding with Raspberries. The creamy chia texture pairs perfectly with the crunch of toasted almonds—and it only takes 10 minutes to pull together! Mix it up at night for a decadent breakfast the next morning or save it up to three days and treat yourself to 436 mg of calcium anytime.
Ingredients | Serves 1
cup unsweetened almond milk or other nondairy milk
tablespoons chia seeds
teaspoons pure maple syrup
teaspoon unsweetened cocoa powder
teaspoon vanilla extract
cup fresh raspberries, divided
tablespoon toasted sliced almonds, divided
teaspoon unsweetened cocoa powder
teaspoon vanilla extract
cup fresh raspberries, divided
tablespoon toasted sliced almonds, divided
Preparation
STEP 1
Stir almond milk (or other nondairy milk), chia, maple syrup, cocoa, and vanilla together in a small bowl.
STEP 2
Cover and refrigerate for at least 8 hours and up to 3 days.
STEP 3
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.
STEP 2
Cover and refrigerate for at least 8 hours and up to 3 days.
STEP 3
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.
STEP 4
Add the rest of the pudding and top with the remaining raspberries and almonds.
Nutrition Per Serving
| Calories | 227 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Calories | 227 |
| Total Fat | 11 g |
| Saturated Fat | 1 g |
| Cholesterol | 0 mg |
| Carbohydrates | 28 g |
| Fiber | 12 g |
| Total Sugars | 11 g |
| Added Sugars | 8 g |
| Protein | 6 g |
| Sodium | 99 mg |
| Potassium | 352 mg |
| Folate | 27 mcg |
| Carbohydrates | 28 g |
| Fiber | 12 g |
| Total Sugars | 11 g |
| Added Sugars | 8 g |
| Protein | 6 g |
| Sodium | 99 mg |
| Potassium | 352 mg |
| Folate | 27 mcg |
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