Chocolate Raspberry Chia Pudding

Chocolate Raspberry Chia Pudding is a plant-forward, make-ahead breakfast with no butter, dairy cream, cheese, meat, eggs, or added oil. Hydrated chia creates a creamy texture while cocoa and banana add dessert-like flavor.

Recipe at a glance

• Prep: 10 minutes
• Chill: 4 hours (or overnight)
• Yield: 2 servings

Ingredients

½×1×2×3×4×5×6×7×8×9×10×

ⓘ Original recipe (1×) yields 4 servings

• 6 tablespoons (about 72 g) chia seeds
• 2 cups (480 ml) unsweetened soy or oat milk
• 2 tablespoons unsweetened cocoa powder
• 1 ripe banana, mashed (about 1/2 cup)
• 1 teaspoon vanilla extract
• 1 cup raspberries, fresh or frozen (reserve a few for topping)
• Pinch of ground cinnamon
• Optional: 1–2 teaspoons maple syrup or honey, to taste

Heart-health recipe tip

Unsweetened cocoa and ripe banana create a dessert-like flavor without dairy cream, butter, coconut oil, or a large amount of added sugar. Therefore this recipe is plant-forward and naturally higher in fiber.

Heart-health rating

This recipe rates 5 of 5 hearts under the site's heart-health rules because it contains no meat, dairy, eggs, or added cooking oils. If you swap in a dairy milk or add oil, adjust expectations accordingly.

Instructions

1. Whisk the cocoa with 1/4 cup (60 ml) of the plant milk in a medium bowl until smooth.
2. Whisk in the remaining plant milk, mashed banana, vanilla, and cinnamon. Add sweetener if using.
3. Add the chia seeds, whisk well for 30 seconds, and let rest for 5 minutes. Then whisk again to break up any clumps.
4. Fold in half of the raspberries. Cover and refrigerate for at least 4 hours or overnight to fully hydrate the chia.
5. Stir before serving and top with the remaining raspberries. Serve cold, with a splash of plant milk if needed.

Why this recipe works

Cocoa gives chocolate depth while raspberries add bright tartness. Meanwhile banana supplies natural sweetness and body. As a result the hydrated chia feels silky without added cream.

Variations and substitutions

• Milk swaps: Use almond, pea, soy, or oat milk. Soy gives slightly more protein.
• Fruit swaps: Use strawberries or dark cherries instead of raspberries.
• Sweetener alternatives: Blend in a Medjool date or 1–2 teaspoons maple syrup for more sweetness.
• Texture change: Blend the chilled pudding for a mousse-like texture.
• Banana-free option: Replace the banana with 2 tablespoons of silken tofu and 1 teaspoon maple syrup for similar creaminess; this keeps it plant-forward and egg-free.
• For an oil-free, egg-free alternative: keep the recipe as written; it contains no oil or eggs.

Save Time

• Prepare the make-ahead components earlier and refrigerate them until cooking or serving.

Storage

Refrigerate in a covered container for up to 4 days. Stir before serving and loosen with a splash of plant milk if the pudding thickens. Do not leave prepared chia pudding at room temperature for extended periods.

Nutrition Facts

Estimated nutrition per serving

Estimated per serving: Approximately 290 calories, 11 g protein, 45 g carbohydrate, 18 g fiber, 11 g fat, and 90 mg sodium. Values vary by brand and substitutions, so use package labels when precise tracking is needed.

More chia recipes

• Blueberry Lemon Chia Pudding
• Strawberry Banana Chia Pudding
• Apple Cinnamon Overnight Chia Pudding
• Mango Lime Chia Pudding

Explore the heart-conscious breakfast series

• Oatmeal and Heart Health
• Farina and Heart Health
• Grits and Heart Health
• Chia and Heart Health
• 10 Things That Make a Breakfast Heart-Healthy

For more recipes and nutrition-minded guides, visit The Nutrient.

↑ Back to top