It’s December and this means it’s time for healthy holiday treats!
Last year’s holiday dessert recipes were a big hit. Make sure to check out:
My Cranberry Punch and Mulled Wine is really popular on Pinterest this year and was also featured in Amazing Cranberry Recipes Round-Up by Family Fresh Cooking and in The Best of Thanksgiving Cocktail Hour by Effortless Chic.
And now to today’s recipe.
Would you like to try a chocolate and raspberry dessert that:
– is so healthy you could eat it for breakfast (OK, maybe you could have it for breakfast twice a year – on Christmas Day and on your birthday) ?
– keeps your blood sugar in the happy range?
– is so delicious that you feel like you are dining at a fine restaurant?
Would you believe me if I told you that this Chocolate and Raspberry Chia Pudding is very easy to make and requires no cooking? No messing around in the kitchen – just a little bit of blending and stirring, put it in the fridge and it’s done. Only 4 ingredients needed.
In addition, it turns out picture perfect. Every. Single. Time.
Are you dying to try it yet?
- 6 Tbsp chia seeds
- 2 cups coconut milk beverage or any non-dairy milk
- 6 large squares dark chocolate (yield about 2 Tbsp melted + 4 Tbsp grated chocolate to decorate)
- ½ cup fresh or frozen raspberries + a few raspberries to decorate
- In a small pot melt about 4 chocolate squares over low heat (should yield about 2 tablespoons melted chocolate). Add 1 cup of the coconut milk beverage or your favourite non-dairy milk and stir until combined making sure the mixture doesn’t become too hot. Turn off the heat and let it cool to the room temperature.
- In the meantime, add the raspberries and 1 cup of coconut milk beverage or your favourite non-dairy milk to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add 3 tablespoons of chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator.
- Once the chocolate mixture is cool, pour it into a jar or a glass container and add 3 tablespoons of the chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator. Keep the chia seeds in the fridge overnight or for at least 8 hours.
- Once ready to prepare the pudding, check the consistency of the chocolate chia. If you find it too thick add 2 or 3 tablespoons of the milk of your choice and mix well.
- Divide the chocolate chia in half and place each half into 2 small bowls or dessert glasses. Divide the raspberry chia in half and place on top of the chocolate chia.
- Grate the remaining 2 squares of the dark chocolate using a grater or shave it with a knife. To decorate the chia pudding, add about 2 tablespoons of the shaved chocolate and a few raspberries to each dessert glass.