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.
113.66 oz canfull-fat coconut milk(400 mL)
Sweetener to tasteomit for Whole30
1/2cupraspberries, fresh or frozen65 g
2tablespoonscocoa powderor 2 pieces dark chocolate
1/2teaspoonvanilla 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.
Nutrition Facts (per serving, one batch makes four servings): 234 calories, 20 g total fat, 11 g total carbs, 6 g fiber (5 g net carbs), 4 g protein