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Thrive On

Cocoa-Chia Pudding with Raspberries

Low SodiumLow PotassiumLow ProteinVeganVegetarianDiabetes-FriendlyHeart HealthyDairy-FreeEgg-FreeNo ShellfishGluten-FreeAmericanBreakfast
1 serving
Active time: 10 minutes
Total time: 8 hours 10 minutes

Nutrition Per Serving

  • Calories227 cal
  • Total Fat11.3 g
  • Saturated Fat1 g
  • Cholesterol0 mg
  • Sodium99 mg
  • Carbohydrate Total27.8 g
  • Protein6.4 g
  • Phosphorus246 mg
  • Potassium352 mg
  • Fiber12.3 g
  • Calcium436 mg


  • ½ cup unsweetened almond milk or other nondairy milk
  • 2 tablespoons chia seeds
  • 2 teaspoons pure maple syrup
  • ½ teaspoon unsweetened cocoa powder
  • ¼ teaspoon vanilla extract
  • ½ cup fresh raspberries, divided
  • 1 tablespoon toasted sliced almonds, divided


Have chocolate for breakfast with this unbelievably healthy chia pudding recipe. The deep chocolaty flavor pairs perfectly with juicy raspberries for a fun switch-up from oatmeal for your morning routine.


  1. Stir almond milk (or other nondairy milk), chia, maple syrup, cocoa and vanilla together in a small bowl. Cover and refrigerate for at least 8 hours and up to 3 days.
  2. When ready to serve, stir well. Spoon about half the pudding into a serving glass (or bowl) and top with half the raspberries and almonds. Add the rest of the pudding and top with the remaining raspberries and almonds.


  • Refrigerate pudding (Step 1) for up to 3 days. Finish with Step 2 just before serving.
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