This chocolate raspberry chia pudding combines layers of delicious creamy chocolate pudding and fruity raspberry pudding for a delicious flavour combo in every bite!
Chocolate and raspberry are two of those flavours that just go so well together.
So I thought I’d create a chia pudding recipe that combines these two delicious flavours in layers so you can get that chocolate raspberry combination in every bite!
I love to top these off with some fresh raspberries, but they’d also be great topped off with some shredded coconut, sliced banana, dark chocolate chips or some homemade granola.
Why you’ll love this recipe
- This chia pudding recipe is made with homemade cashew milk, for a super creamy chia pudding that tastes 10x better than with store-bought nut milk.
- The combination of chocolate and raspberry is just to die for! The layers of these two chia puddings mean you get a spoonful of each in every bite.
- This chia pudding is refined sugar-free and sweetened naturally with Medjool dates and a touch of maple syrup.
- This recipe can be stored in the fridge for up to 5 days, so you can make a batch of this chia pudding and have it on hand to enjoy whenever you like!
How to make chocolate raspberry chia pudding
Make the cashew milk by blending the soaked cashews with water. Use half the cashew milk mixture and blend it up with dates, cocoa powder and vanilla extract.
Add the chia seeds and let the mixture sit in the fridge for at least an hour, or overnight.
To make the raspberry mixture, use the remaining cashew milk and blend it up with some raspberries. Add the chia seeds and let sit for at least an hour or overnight.
Once both chia puddings are set, layer them in small jars or cups and top with some fresh raspberries.
Tips for making this recipe perfectly
- Make sure to use raw unsalted cashews to make the cashew milk. Roasted or salted cashews will not work.
- Blend the cashew milk on high for at least a minute, or until you can see there are absolutely no clumps remaining. You should have a smooth mixture.
- Let the chia pudding set in the fridge for several hours if you have the time. (Ideally overnight.)
- You can use fresh or frozen raspberries to make the raspberry layer of this chia pudding. If using frozen raspberries, let them defrost first.
You can also use this recipe to make either just the chocolate chia pudding or raspberry chia pudding. Both are delicious on their own as well. Feel free to serve up these chia puddings layered in jars, or just swirled together in a bowl with your favourite toppings.
Other chia pudding recipes to try
If you tried this chocolate raspberry chia pudding or any other recipe on the blog let me know how you liked it by leaving a comment/rating below! Be sure to follow along on Pinterest, Instagram and Facebook for even more deliciousness!Print
Chocolate and raspberry get layered together in this delicious and healthy dessert!
Homemade cashew milk
- 1/2 cup raw unsalted cashews, soaked in hot water for an hour then drained
- 2 cups water
Chocolate chia pudding
- 1 cup homemade cashew mik
- 3 medjool dates, pitted
- 2 tbsp cocoa powder
- 1/2 tsp vanilla extract
- 1/4 cup chia seeds
- 1 tbsp cacao nibs (optional, but highly recommended!)
Raspberry chia pudding
- 3/4 cup cashew milk
- 1 cup raspberries
- 1 tbsp maple syrup
- 1/4 cup chia seeds
- Make the cashew milk: Blend the cashews and water together in a high-speed blender until smooth and creamy.
- Make the chocolate pudding: Blend the cashew milk, Medjool dates, cocoa powder and vanilla extrat together in a blender until smooth. Pour the mixture into a bowl or jar and add the chia seeds and cacao nibs, mixing together until combined. Place in the fridge to set for at least an hour, or overenight.
- Make the Raspberry pudding: Blend the cashew milk, raspberries and maple syrup together in a high-speed blender until smooth. Pour into a bowl or jar then add the chia seeds and mix until combined. Place in the fridge for at least an hour or overnight.
- Put it all together: Layer the chocolate chia pudding and raspberry chia pudding into small jars or cups. Optionally top with fresh raspberries and serve.
Make sure to use raw unsalted cashews that have been soaked in hot water to make the cashew milk. Soaking the cashews helps them soften and blend up more easily.
If you have time, prepare this chia pudding the night before you want to eat it and let it sit in the fridge overnight. This will give result in the best texture!
You can use fresh or frozen raspberries in this recipe. If using frozen raspberries, let them defrost before using.
Store in the fridge for up to a week
- Serving Size: 1/4 of the recipe
- Calories: 270
- Sugar: 13g
- Sodium: 7mg
- Fat: 12g
- Saturated Fat: 2g
- Carbohydrates: 28g
- Fiber: 11g
- Protein: 7.5g
Keywords: chocolate chia pudding, raspberry chia pudding
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