Raspberry Chocolate Chia Pudding Pots
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.
Servings: 4 small jars
Calories: 336kcal
Ingredients
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
Instructions
- 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.
Notes
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.