Raspberry Chia Pudding with Chocolate Shell
Mumma Makes Lunch - Kathryn cooked this in an Instagram reel. SeeMeCook wrote it up from the reel as a full recipe and added ingredient weights and nutrition.
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A creamy raspberry chia pudding that tastes like dessert but provides protein, fiber, and healthy fats. It is blended until smooth, chilled overnight, and finished with a crisp chocolate shell that cracks when eaten.
- Time
- 8 hours
- Equipment
- Blender
- Good for
- Breakfast or snacks
- Contains
- Dairy
- Diet
- Vegetarian
Diet and allergen details are read from the ingredient names and are not certified.
Ingredients
Chia pudding
- 35 g
- 60 g
- 120 g
- 60 g
- 2 g
- 13 g
Chocolate shell topping
- 1 g
Weights are estimates. Together, the ingredients weigh about 320 g before cooking, which is about 320 g per serving.
Steps
Add the chia seeds, frozen raspberries, milk, Greek yoghurt, vanilla, and maple syrup to a blender.
Blend the mixture until smooth and creamy.
Pour the blended chia pudding into a jar.
Refrigerate the jar overnight so the pudding can chill and set.
Melt the chocolate and combine it with the coconut oil for the topping.
Pour the melted chocolate mixture over the chilled chia pudding, spreading it across the surface to form a shell.
Let the chocolate topping set until firm, then crack through the shell to serve.
Notes
For meal prep, multiply the chia pudding ingredients by 4 and use the full topping quantity: 100 g melted chocolate mixed with 1 tsp coconut oil. Store the prepared servings in breakfast jars.
Nutrition
These are estimates per serving, worked out from the ingredients.
- Calories
- 487
- Protein
- 19 g
- Carbs
- 54 g
- Fat
- 24 g
- Fiber
- 19 g
Where the calories come from
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