A simple overnight breakfast recipe, this raspberry vanilla chocolate chia pudding takes just 5 minutes of prep time! Paleo, sugar-free, ketogenic, low-carb, Whole30.
To be honest, I sometimes struggle when it comes to making breakfast. Not much can compare to that happy belly feeling of when you’ve eaten a nice big breakfast, but who has time to make bacon, eggs and pancakes most mornings?
So if you’re pressed for time, or struggling with corralling kiddos in the morning, and definitely don’t have the time (or energy) to create a four-course meal, then this raspberry vanilla chocolate chia pudding is just the thing you need!
If you’ve heard of overnight oats, this is basically the grain-free and low-carb version of that. Chia seeds become gelatinous when they come into contact with liquid, which means they turn into a really nice thickening agent for so many different recipes.
And that doesn’t even mention the health benefits of these little powerhouses! They are packed full of healthy fiber, omega 3’s, calcium, magnesium and iron! They’re also low in calories, making them a great option for those wanting a low impact snack.
If you like tapioca pudding, then you’ll definitely love this raspberry vanilla chocolate chia pudding. I do call it pudding, because that is traditionally what it is known as, but don’t be fooled by the name. You can eat this for breakfast, dessert, or really anything in between!
And making this tri-layer raspberry vanilla chocolate chia pudding is incredibly easy to do! To start, you’ll need a can of full-fat coconut milk, and a few tablespoons of chia seeds.
To make this lower-fat, you can use lower fat coconut milk or another plant-based milk. If you take this route, you may need a bit more chia seeds, since the full-fat coconut milk is typically thicker once cooled.
If using full-fat coconut milk and it is solid in the can, add the whole thing to a microwave-safe container and nuke it until liquid. Add in your chia seeds and some sweetener of your choice. I used 3 tablespoons. This is where I recommend starting, but you can always add more later if it’s not thick enough.
Be sure to shake well, then place in the fridge for 20-30 minutes, or until the chia seeds have thickened up. If after 30 minutes the mixture is still too thin, add in a bit more chia seeds, up to one additional tablespoon, then place back in the fridge until thickened again.
To make the cool tri-layer effect, split the mixture into three bowls. In the first one, add some cocoa powder or melted chocolate, and stir until combined.
In the second one, add some vanilla extract or vanilla bean powder, and in the third, add some crushed fresh raspberries. You can also use frozen, simply microwave the raspberries until they melt down, then crush and mix them a bit more.
Then simply portion the layers into container and you’re done! These can be stored in the fridge for the next few days.
If you give this raspberry vanilla chocolate chia pudding a try, please let me know what you think in the comments below. Also be sure to follow me on Facebook and Pinterest so you don’t miss a recipe!
Raspberry Vanilla Chocolate Chia Pudding (Paleo, Low-Carb)
- 1 13.66 oz can full-fat coconut milk (400 mL)
- 3 tablespoons chia seeds
- Sweetener to taste omit for Whole30
- 1/2 cup raspberries, fresh or frozen 65 g
- 2 tablespoons cocoa powder or 2 pieces dark chocolate
- 1/2 teaspoon vanilla extract or vanilla bean powder
- To a microwave-safe jar, add entire can of coconut milk. If partially solid, melt in the microwave until entirely liquid.
- Add in chia seeds, and sweetener and mix until well-incorporated.
- Place in fridge until chia seeds have gelled up, approximately 20-30 minutes.
- Split chia pudding into three even bowls. To the first one, add vanilla bean powder. To the second one, add thawed raspberries. To the third, add cocoa powder or melted chocolate. Add additional sweetener if desired.
- Layer the three flavors in four jars and return to fridge or eat immediately.
- Store in the fridge for up to 3 days.