Chocolate Raspberry Chia Pudding
Pudding is central to pleasure in life. Ha! I said it. Is there any greater pleasure? It may be hard to think of one when you have a cup of pudding in your hand.
Oddly enough, I used to love tapioca pudding as a child. The sweet creaminess combined with the slippery texture of the chewy pearls was the perfect combination of comfort food and adventure. The fact that the tapioca reminded me of the frog’s eggs we would collect in the spring, made it even better!
Now of course, my pleasure focus has expanded to include not just the taste and texture sensation, but also the way food makes me feel.
This chocolate raspberry chia pudding is super rich, light and lovely on the tongue, and light and lovely in the body. You get the rich creaminess, the texture, and the comfort while avoiding the nasty effects of refined sugar and high fat dairy cream.
The chia balances blood sugar and gives you a healthy hit of protein, fat, and fiber. And PFF helps nourish and balance hormones! You also get all the wonderful antioxidants from the chocolate and raspberries, and, the coconut fats help you maintain a healthy thyroid function.
And it takes about 5-10 minutes to make!
Chocolate Raspberry Chia Pudding
serves 6-8
1 14oz can coconut milk – unsweetened, full fat
1/4-1/3 cup maple syrup
3 T cocoa powder, unsweetened, non-alkalized
2 tsp vanilla
1/3 cup chia seeds
1 cup frozen or fresh raspberries
- place everything but the chia seeds and raspberries together in a bowl
- whisk well, making sure there are no lumps of coconut fat or cocoa powder
- whisk in chia seeds
- fold in raspberries
- place in the fridge for 2-4 hours to thicken to a pudding consistency
Serve in beautiful bowls garnished with your choice of dark chocolate, toasted coconut, raspberries, nuts, etc…