Cocoa-Chia Pudding with Raspberries

We recommend 2 teaspoons of chia seeds per 1/2 cup of unsweetened almond or other nondairy milk. This ratio produces the best pudding.  

Stir until all the chia seeds are mixed into the almond milk, breaking up any clumps. Chia seeds thicken and gel when wet.  

Clumped chia seeds prevent pudding from setting. Stir the almond milk several times to keep the chia seeds floating.  

Refrigerate the chia pudding for at least 8 hours and up to 3 days for optimal benefits. This lets the chia pudding thicken properly.  

Combine almond milk, chia seeds, maple syrup, chocolate powder, and vanilla in a small bowl. Keep refrigerated for 8 hours to 3 days.  

Just before serving, stir. Put half the pudding in a bowl and half the raspberries and almonds on top.   

Cover with remaining pudding, raspberries, and almonds.  

Refrigerate pudding (Step 1) for 3 days. Finish Step 2 before serving.  

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