Prep Time: 15 minutes
Yield: 2 servings
6 Tbsp chia seeds
2 cups coconut milk beverage or any non-dairy milk
6 large squares dark chocolate (yield about 2 Tbsp melted + 4 Tbsp grated chocolate to decorate)
½ cup fresh or frozen raspberries + a few raspberries to decorate
In a small pot melt about 4 chocolate squares over low heat (should yield about 2 tablespoon melted chocolate). Add 1 cup of the coconut milk beverage or your favourite non-dairy milk and stir until combined making sure the mixture doesn’t become too hot. Turn off the heat and let it cool to the room temperature.
In the meantime, add the raspberries and 1 cup of coconut milk beverage or your favourite non-dairy milk to a blender and puree until smooth. Pour the mixture into a jar or a glass container and add 3 tablespoons of chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator.
Once the chocolate mixture is cool, pour it into a jar or a glass container and add 3 tablespoons of the chia seeds. Mix well until all the chia seeds are covered with the liquid. Cover with a tight lid and place in the refrigerator. Keep the chia seeds in the fridge over night or for at least 8 hours.
Once ready to prepare the pudding, check the consistency of the chocolate chia. If you find it too thick add 2 or 3 tablespoons of the milk of your choice and mix well.
Divide the chocolate chia in half and place each half into 2 small bowls or dessert glasses. Divide the raspberry chia in half and place on top of the chocolate chia.
Grate the remaining 2 squares of the dark chocolate using a grater or shave it with a knife. To decorate the chia pudding, add about 2 tablespoons of the shaved chocolate and a few raspberries to each dessert glass.
This dessert keeps well in the fridge for up to 10 hours. This recipe makes 2 puddings about 1 cup each. You can also make 4 mini-puddings about 1/2 cup each.