Rich, fruity, and beautifully layered, this dessert feels indulgent but is secretly packed with nourishing ingredients. Creamy chocolate chia pudding meets tangy raspberry puree and silky almond yogurt, creating a trifecta of flavors and textures that’s perfect for a light dessert, a fancy brunch dish, or an afternoon pick-me-up.
It’s simple to make, naturally sweetened, and can be prepared ahead — no baking required, just chill, layer, and enjoy.
• ½ cup chia seeds
• 1 ½ cups almond milk
• 2 tablespoons unsweetened cocoa powder
• 2–3 tablespoons maple syrup or honey (divided)
• 1 cup fresh or frozen raspberries
• ½ cup plain or vanilla almond yogurt
• 1 teaspoon vanilla extract
• Optional toppings: sliced almonds, dark chocolate shavings, fresh raspberries
• Make the chocolate chia pudding: In a bowl, whisk almond milk, cocoa powder, 1–2 tablespoons maple syrup, and vanilla until smooth. Stir in chia seeds and refrigerate for at least 2 hours or overnight until thick.
• Prepare the raspberry layer: Mash fresh raspberries with 1 tablespoon maple syrup (or blend for a smoother puree). If using frozen raspberries, thaw first.
• Assemble the layers: In glasses or jars, start with a layer of chocolate chia pudding, then a layer of raspberry puree, followed by a layer of almond yogurt. Repeat if your jars are tall enough.
• Top it off: Sprinkle sliced almonds, dark chocolate, or extra berries on top for added texture and visual appeal.
• Chill briefly: Let the assembled puddings rest in the fridge for 10–15 minutes before serving so the layers firm up slightly.
Can I prep these in advance?
Yes! Assemble them up to 24 hours ahead and store covered in the fridge. Add toppings just before serving.
Can I swap the almond yogurt?
Sure — coconut yogurt, Greek yogurt, or even a whipped vegan alternative will work beautifully.
What makes this healthy?
You’re getting fiber from chia, antioxidants from cocoa and berries, and healthy fats from almonds — all in a naturally sweetened treat.