Chocolate Raspberry Chia Pudding

Sometimes, you just need something chocolatey and good for you. Enter the Chocolate Raspberry Chia Pudding.

It’s rich, fruity, creamy (thanks to a generous dollop of Greek yogurt on top), and secretly packed with fiber, protein, and all the good-for-you things that make you feel like a wellness queen, even when you’re eating “chocolate pudding” for breakfast.

A glass of chocolate raspberry chia pudding with a healthy presentation.

This recipe is as simple as it gets: you can toss it together in five minutes and feel like you’ve got your life together every time you open the fridge. ✨ Perfect for meal prep, healthy snacks, or even dessert. Let’s dive into why this pudding is everything you’ve been looking for.

If you want more inspiration, check out my amazing cottage cheese chocolate mousse recipe or these yummy overnight oats that taste just like blueberry cheesecake!

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Why You’ll Love This Recipe
Ingredients
Instructions
Tips for the Best Chocolate Raspberry Chia Pudding
Equipment
Storage
FAQ
Related

Why You’ll Love This Recipe

Ridiculously Easy: Seriously — you mix a few things in a jar, pop it in the fridge, and magic happens while you sleep. No cooking, no fancy equipment, no drama. It's lazy-girl luxury at its finest.
Nutrient-Packed: Between the chia seeds, cocoa, raspberries, and Greek yogurt, you’re getting fiber, antioxidants, protein, and omega-3s — all in one spoonful.
Chocolate, but Make It Smart: This isn’t your sugar-bomb pudding cup from childhood. It's rich, chocolatey, and satisfying without being too sweet or heavy.
Customizable: Want it sweeter? Add a little more maple syrup. Need it dairy-free? Use plant-based milk and skip the yogurt, or top with coconut yogurt. Craving extra indulgence? Toss in some dark chocolate chips or cacao nibs. This recipe gets you.
Meal Prep Gold: Make a batch tonight, and you’ve got grab-and-go breakfasts, snacks, or desserts ready for days.
Genuinely Satisfying: Thanks to the protein and fiber combo, it actually keeps you full — no “hangry 30 minutes later” situation here. Perfect for those busy mornings or afternoon snack attacks.

Ingredients

Chia seeds are the unsung heroes of healthy desserts. These little guys absorb liquid and expand to create a thick, creamy texture, no gelatin or cornstarch needed. They’re also a powerhouse of fiber, omega-3 fatty acids, and protein, making this pudding not only indulgent but a nutritional win.
Substitution tip: If you’re craving a smooth texture, blend everything into a mousse instead. You could skip the seeds, but the magic of chia lies in its thickening properties!

A hand holding a glass of chia pudding topped with raspberries.

Unsweetened Cocoa Powder delivers that rich, decadent chocolate flavor without loading up on sugar. Unsweetened cocoa powder lets you control the sweetness in your pudding, making it a versatile base for any taste.
Substitution tip: Raw cacao powder can be swapped in if you're after a more intense chocolate flavor, plus it’s packed with antioxidants for an added health boost.

Maple syrup or honey adds the right amount of sweetness without going overboard.
Substitution tip: Agave nectar, date syrup, or even a few drops of liquid stevia can work as alternatives, especially if you’re looking for a lower-sugar option.

Milk is what makes your chia pudding creamy and dreamy. You can use almond milk, oat milk, or any plant-based milk for a dairy-free version, or opt for regular cow’s milk if you prefer.
Substitution tip: For a dessert-like feel, try coconut milk. It adds richness that takes the pudding to the next level of indulgence.

Vanilla extract brings balance to the flavor and enhances the chocolate. A small splash will take your pudding from good to wow.
Substitution tip: Try a little almond extract for a fancy upgrade — the combination of chocolate, raspberry, and almond is a crowd-pleaser.

Raspberries bring a fresh, tangy burst that cuts through the richness of the chocolate. Whether fresh or frozen, they’re a must for a perfect flavor balance.
Substitution tip: Frozen raspberries are totally fine — just thaw them a little before mashing. You could even mix things up with strawberries or chopped cherries.

Greek yogurt adds a creamy, tangy contrast that complements the sweetness of the pudding.
Substitution tip: Use a plant-based yogurt if you’re avoiding dairy, or skip the yogurt entirely if you prefer a lighter pudding.

See recipe card for quantities.

Instructions

This is the kind of recipe that actually delivers: rich chocolate flavor, satisfying texture, fresh raspberry bursts — and it practically makes itself overnight.

Drizzle a bit of maple syrup over the raspberries and mash them slightly. Layer them at the bottom of your jar or container.

A jar with dark chocolate chia pudding mixture being stirred with a spoon.

In a medium bowl or large jar, combine all the remaining ingredients. Stir everything well until the mixture looks like chocolate milk with chia seeds floating throughout.

A close-up of the mixture for chocolate chia pudding being whisked in a bowl.

After mixing, let the pudding sit at room temperature for about 5–10 minutes. This gives the chia seeds time to absorb some of the liquid. Stir again to break up any clumps and redistribute the chia seeds.

Two glasses of chocolate raspberry chia pudding with chia seeds visible in the layers.

Top the raspberry layer with the chia pudding mixture. Cover your container or jar tightly with a lid or plastic wrap and refrigerate for at least 4 hours, though overnight is ideal for the creamiest texture.

Serve with a dollop of Greek yogurt on top for a creamy, tangy contrast — it seriously makes it taste like chocolate raspberry cheesecake. You can also sprinkle on toppings like granola, cacao nibs, or a few extra raspberries if you want!

Tips for the Best Chocolate Raspberry Chia Pudding

1. Whisk That Cocoa Powder Well
If you’re a perfectionist like me, dissolve the cocoa powder in a tiny splash of milk before adding the rest. This prevents cocoa clumps from ruining your creamy texture.

2. Stir Again After a Few Minutes
After mixing everything, let the chia seeds absorb the liquid for about 5–10 minutes. Then, give it another good stir. This helps prevent clumping and ensures the pudding thickens evenly. It's like giving it a head start before chilling!

3. Chill It Long Enough
Chia pudding needs time to thicken up — at least 4 hours, but overnight is best. The longer it sits, the thicker and creamier it gets.

4. Taste and Adjust the Sweetness
Everyone’s sweet tooth is different! Taste the mixture before it sets in the fridge and adjust as needed.

5. Don’t Stress About Fresh Raspberries
Frozen raspberries work beautifully here. Just thaw them slightly before mashing — and don't worry about them getting too mushy.

6. Get Creative with Toppings
Greek yogurt is a fantastic topping, but if you want to take it up a notch, try adding some cacao nibs, dark chocolate chips, or granola for a crunch. Drizzling a spoonful of peanut butter (or almond butter) over the top creates the ultimate peanut butter + chocolate + raspberry experience.

7. Make It in Single-Serve Jars
Portion it out into individual jars or containers. That way, you can grab one for a quick breakfast or snack.

Equipment

For this recipe, you'll need a container to mix and store your pudding.

A glass jar is a popular choice, as it’s airtight, easy to clean, and perfect for meal prep. You can also use mason jars, which work well for individual portions and make for cute storage.

If you prefer, a small bowl with a lid or any airtight container will do the trick.

The key is to ensure your container seals tightly to keep the pudding fresh and thick.

Storage

After chilling, your chia pudding will keep in the fridge for about 3 days. If it gets a bit too thick or separates, just stir it back together.

Pro tip: If you find it too thick after storing, add a splash of milk and give it a good mix.

FAQ

Can I use frozen raspberries?

Yes! Frozen raspberries work perfectly. Just thaw them a little before mashing and adding to the pudding for the best texture and flavor.

Can I make this dairy-free?

Absolutely! Use a plant-based milk (like almond or oat milk) and skip the Greek yogurt, or use coconut yogurt as a creamy topping for a dairy-free version.

Can I use a different sweetener?

Yes, you can substitute maple syrup or honey with alternatives like agave nectar, date syrup, or liquid stevia for a lower-sugar option.

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