This post is sponsored by Almond Breeze Almondmilk.
I’ve really grown to love almond milk as a staple in my healthy diet. I’m not lactose intolerant nor do I have any other concern about dairy milk, but I find that the addition of almond milk makes a tasty alternative in my cooking, baking and smoothie-making. My absolute favorite “flavor” is unsweetened vanilla. With no added sugar, I am in control of how I want my milk or recipe outcome to taste and what type of ingredients I’ll use to do so. I will admit, in the winter, I do have cravings to mix in stevia-sweetened chocolate syrup – it makes a rich, creamy and low-calorie treat. It’s hard to believe, but one cup of Unsweetened Almond Breeze Almondmilk just has 30 calories – and, it has no saturated fat or cholesterol and is low on the Glycemic Index.
In addition to mugs of hot chocolate, I can’t tell you how many smoothie creations I’ve made with unsweetened almond milk as the base. Pear Maple Chia Smoothie, Watermelon Chia Smoothie, Creamy Cranberry Orange Smoothie and dozens upon dozens more. Making a smoothie is such an easy way to refuel after a good run – but I was looking for a new snack to have waiting and ready after an unseasonably warm trail run last week (it’s now cold again, ugh). Pairing chia seeds with almond milk seemed like the perfect way to pump of the protein for muscle recovery . . . seeing as I did it so often in my smoothies!
Just like unsweetened almond milk, there’s so much love about chia seeds. These little guys are an abundant source of Omega 3 fatty acids, surprising high in protein, and rich in other vitamins and minerals like calcium. I’ll be the first to admit, the gelatinous texture of chia seeds – even just the word gelatinous – freaks me out a little. However, blend in some chocolaty cocoa and raspberries and all of a sudden the mouthfeel is marvelous. This recipe makes a stunning and super sensible dessert and is so nutrient-packed; it even gets my approval for breakfast.
- 9 tablespoons Unsweetened Almond Breeze Almondmilk equals 1/2 cup + 1 tablespoon
- 2 tablespoons chia seeds
- 1 1/2 tablespoons cocoa powder
- 3 packets stevia
- 12 frozen raspberries
- 1/2 cup Unsweetened Almond Breeze Almondmilk
- 2 tablespoons chia seeds
- 2 tablespoons unsweetened flaked coconut
- 3 packets stevia
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Set out two 1-pint microwave-safe containers with tight-fitting lids. In first container, add ingredients for chocolate pudding layer. Secure lid tightly and shake vigorously to combine.
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In second container, add raspberries and thaw in microwave on defrost for about 30 seconds, or until thawed and juices released. Use fork to mash up raspberries. Add remaining ingredients for raspberry pudding layer fasten lid and shake until combined.
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Set both containers in the refrigerator for at least 8 hours or overnight. To serve, spoon puddings in alternate layers. Top with additional raspberries and coconut. Makes about 1 1/2 cups.
I gotta jump more on the chia seed band wagon!!! And make this delicious beauty! 🙂
Yes, come jump on the wagon!
Love this recipe! And I love almond milk 😉
Thanks Melanie!
This is perfect for me right now I just bought a boat load of chia seeds at the supermarket and was trying to find more ways to enjoy them! Thank you for sharing this great treat and recipe xo C
Thanks Courtney!
if I bribe you with warm weather, will you make this for me when i return? YUM!
Of course! So jealous you are in summer right now!
I’m all about this! Yum! Pinned!
Yay, thanks Angela!
mmm… YUM! Now I just needed warmer weather to eat this!
It is not near as cold here but I am SOOOO ready for spring!
chocolate raspberry is always a good combo!
This sounds SO good! And I have all the ingredients so off I go!
So many of the ingredients are regulars in the pantry — Almond Breeze even has shelf stable almond milk!
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