Raspberry Chocolate Chia Pudding Pots are simple to put together, and are great to grab as a healthy on-the-go snack for you or the kids.
Total Time Investment: 12 Minutes
I am beginning to understand those “Mum’s Taxi” bumper stickers that are usually seen in abundance in school zones. Every school year, or even school term, brings a change to our daily routine. I find myself picking The Princess up at odd times after school, or ferrying her to various venues around the city. No week seems the same. One thing does remain constant though; the need to keep her fed. If The Princess becomes hungry, everything goes south very quickly.
Whilst I try to keep my freezer well stocked with a selection of biscuits (or cookies if you prefer), muffins and cake, The Princess will reject these if she has already plundered the vast selection to pack her lunchbox that day. As she is often eating in the car between after school activities, I need to find portable snacks that are quick to make, easy to grab as I dart out the door to collect her, and simple to eat.
These chocolate chia pudding pots, which are a slight tweak of the chia pudding in my Breakfast in a Jar recipe, tick all these boxes, and are a sustaining snack for an active teenager. The pots can be pulled together in about 10 minutes, and are fully self-contained. All I need do is snatch up the jar and a spoon as I leave the house. If you have young children, and are nervous about the glass, look for any of the food safe plastic containers now on the market as an alternative to the jar.
I know you can now buy chocolate chia pots in supermarkets, however I find them an expensive alternative to my homemade snack. And why buy something that is so quick and easy to make at home.#Raspberry #Chocolate #Chia #Pudding Pots are a great #healthy #snack for you or the #kids. Click To Tweet
Making your own puddings mean that you can change up the flavour to suit either your own or your family’s tastes. I love the taste of chocolate chia puddings with coconut milk, but if coconut milk is really not your thing, make the pudding with any other non-dairy milk in its place. Try almond milk, cashew milk, or even soy milk in place of the coconut milk.
If you have access to fresh raspberries (lucky you) use these for the fruit topping. Frozen raspberries will work just as well though. Substitute the raspberries with any other seasonal berries you may have on hand.
If you don’t want to top the pudding with fruit, use a dollop of yoghurt and a scattering of chopped nuts or seeds instead.
Tips & Tricks For Making Amazing Chocolate Chia Pudding
Chia puddings will thicken upon standing, so if you don’t like your pudding to be to thick you might want to either increase the amount of milk used or decrease the amount of chia seeds you use.
I find the dates add enough sweetness to these chocolate chia pudding pots. If you have a sweet tooth, you may wish to add a little maple syrup or honey to the coconut milk, or drizzle syrup over the pudding before serving.
These puddings will last for at least five days in the fridge, so you can make up a batch and eat them through the week.
Exact measurements are not crucial for the success of this pudding, however note that I have used a 20ml Tablespoon in this recipe.
Raspberry Chocolate Chia Pudding Pots
You will need 4x 1-cup jars for this recipe.
- 400ml can coconut milk
- 4 dates pitted
- 1 Tablespoon cocoa powder
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- Pinch salt
- 1/4 cup chia seeds
- 150 g raspberries fresh or frozen
In a blender, food processor or Thermomix, blend the coconut milk, dates, spices and salt together until smooth.
Tip the liquid into a medium bowl, and stir in the chia seeds.
Allow the mixture to stand for about 10 minutes, stirring occasionally, until the pudding thickens slightly.
Divide the pudding between the jars. The pudding will thicken further on standing.
Place the raspberries in a bowl and lightly crush with a fork to release some juice.
Divide the crushed raspberries between the jars.
Screw on the lids and place in the fridge until required.
I haven't added any sugar to the raspberries as I find the dates add enough sweetness to the pudding. If you want a touch more sweetness, drizzle a little maple syrup into the berries as you crush them.
* Originally published in February 2015, this post has been substantially updated and revised.
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