Vegan Chocolate Raspberry Chia Seed Pudding Recipe
By Lisa Maliga, copyright 2025
What can be healthier than a vegan chocolate dessert with coconut milk, fresh raspberries and chia seeds? A thick, rich, and creamy pudding that contains high quality cocoa powder. This vegan chocolate raspberry chia seed pudding tastes decadent and satisfies your chocolate cravings. It’s my go-to dessert several times a week. Best of all, you can whip up this dessert in less than five minutes!
The 5 ingredients
INGREDIENTS:
1 can [13.66 oz.] coconut milk https://amzn.to/4bnCCWI
5 Tablespoons chia seeds https://amzn.to/43mDAAa
6 ounces fresh raspberries, washed and dried
2 Tablespoons cocoa powder, sifted https://amzn.to/4h1r9x7
1 Tablespoon organic coconut palm sugar https://amzn.to/4h1qWdj
1/2 teaspoon pure vanilla extract https://amzn.to/3Dcf5va
EQUIPMENT:
Large bowl [with lid if storing overnight]
Measuring cups/spoons
Whisk
Sifter
3 8-ounce glass mason jars with lids
DIRECTIONS:
Wash and dry raspberries and place in a covered bowl. Store in the fridge.
Pour coconut milk into the medium bowl.
Add sugar [optional] and vanilla extract. Whisk well.
Sift in the cocoa powder. Whisk thoroughly.
Add the chia seeds. Whisk until well combined.
Cover and let sit for two hours at room temperature. Or store in the refrigerator overnight.
When solidified, whisk one more time and add to mason jars. Alternate a row of fresh raspberries with a dollop of the pudding.
Serve at room temperature or chilled.
Can be stored in the refrigerator for up to 3 days.
You can top with non-dairy whipped cream and/or nuts, granola, or a dusting of cocoa powder.