Rich cacao powder and raspberries are perfectly paried -- add chia seeds and almond milk and you have a dessert that is creamy, dreamy and a delight for your healthy diet. Unsweeted almondmilk makes a great base that lets you choose how much sweetness to add.
Course:
Breakfast, Dessert, Snack
Servings: 31/2 cup servings
Ingredients
Chocolate Chia Pudding Layer:
9tablespoonsUnsweetened Almond Breeze Almondmilkequals 1/2 cup + 1 tablespoon
2tablespoons chia seeds
1 1/2 tablespoons cocoa powder
3 packetsstevia
Rasberry Chia Pudding Layer
12frozen raspberries
1/2 cupUnsweetened Almond Breeze Almondmilk
2 tablespoonschia seeds
2tablespoonsunsweetened flaked coconut
3packetsstevia
Instructions
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.
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.
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.