Expert advice & dietitian-approved recipes

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Expert advice & dietitian-approved recipes

e.g. gluten-free low cholesterol recipes, how to lower cholesterol

Layered chocolate, raspberry and almond puddings

Chia seeds are not only rich in protein, omega-3 fatty acids, antioxidants and fibre but are also easy to prepare. Try this chocolate, raspberry and almond pudding recipe for breakfast or dessert.

Hands-on time: 10 mins
Time to make: 10 mins, plus overnight refrigeration
Serving: 2 people

Ratings: 4.9

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Ingredients

Measurements explained

¼ cup white chia seeds
200ml milk of choice (unsweetened almond, coconut or skim)
1 teaspoon vanilla bean extract
2 teaspoons pure maple syrup
100g frozen raspberries, slightly thawed (heated, then cooled if you’re unsure the source is safe)
3 teaspoons gluten-free pure cocoa powder, sifted
2 teaspoons pure maple syrup
1 tablespoon chopped almonds, to serve

Always check food labels for allergens or trace warnings before buying your ingredients.

Instructions

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1 Combine the chia seeds, milk, vanilla and maple syrup in a bowl or airtight container and whisk to combine.

2 Cover and refrigerate overnight, or for at least 5–6 hours, until thickened.

3 Place the raspberries into a medium-sized bowl and crush with a fork. Add one-third of the chia pudding base and stir until well combined to make the raspberry layer. Add sifted cocoa powder and the maple syrup to remaining chia pudding base, and stir until well combined to make chocolate layer.

4 Layer raspberry and chocolate chia pudding mixtures, alternately, in two small glass jars or serving bowls. Top with fresh raspberries and almonds. Serve.

Nutrition info (per serve)

Calories 247 cal

Kilojoules 1032 kJ

Total fat 10.7 g

Saturated fat 2.0 g

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Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

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2 comments on Layered chocolate, raspberry and almond puddings

Philippa Barker September 9, 2021 at 7:40 am #

Great recipes. Would it be a good idea to point out that frozen berries need to be heated because we are told that is safer.
P Barker

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- Jen deMontalk November 3, 2021 at 1:53 pm #
  
  Hi Philippa
  Thank you for your comment. You are correct, the advice is to heat berries if they are from a source that might be less safe. NZ-grown berries are fine but some berries from other countries may need heating. We have added a note in the ingredients list to reflect this advice.
  
  Warm regards
  Jenny de Montalk, editor
  
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