Chia pudding with almond protein powder, raspberries, and cocoa for a rich-tart combination that feels indulgent.
By james
Servings
2
0.25 cup Chia seeds
1.5 cup Unsweetened almond milk
2 tbsp Almond protein powder
2 tbsp Unsweetened cocoa powder
1.5 tbsp Maple syrup
0.5 tsp Vanilla extract
1 pinch Pinch of salt
1 cup Fresh raspberries
0.5 oz Dark chocolate (70%+), finely chopped (garnish)
Calories
279 kcal
Protein
11g
Carbs
32g
Fat
14g
Fiber
11g
Sugar
14g
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Mix the Pudding
1. In a medium bowl or large measuring jug, whisk together the almond milk, almond protein powder, cocoa powder, maple syrup, vanilla extract, and salt until smooth and fully combined with no lumps.
1.5 cup Unsweetened almond milk,
2 tbsp Almond protein powder,
2 tbsp Unsweetened cocoa powder,
1.5 tbsp Maple syrup,
0.5 tsp Vanilla extract,
1 pinch Pinch of salt
2. Add the chia seeds to the chocolate mixture and stir well to distribute evenly. Let it sit for 5 minutes, then stir again vigorously to prevent clumping.
0.2 cup Chia seeds
3. Cover the bowl and refrigerate for at least 4 hours, or overnight, until the pudding is thick and creamy. Stir once more after the first 30 minutes if possible.
Prepare the Raspberries
4. Reserve a small handful of raspberries for topping. Gently crush the remaining raspberries with a fork to create a rough, jammy compote — do not over-mash, you want some texture.
1 cup Fresh raspberries
Assemble & Serve
5. Divide the chilled chocolate chia pudding between two glasses or bowls. Spoon the crushed raspberry compote over the top, then arrange the reserved whole raspberries on top.
6. Scatter the finely chopped dark chocolate over each serving and serve immediately.
0.5 oz Dark chocolate (70%+), finely chopped (garnish)
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By james