Ruby Chocolate Chia Pudding
Prep
10 mins
Cook
0 mins
Servings
6
Difficulty
Easy
Making this ruby chocolate chia pudding has become my go to breakfast when I want something that feels indulgent but actually nourishes my body. Chia seeds are packed with omega 3s that keep me satisfied all morning long, and the best part? There's zero cooking involved, which means I can have this ready in about ten minutes flat. The deep berry flavors combined with that luxurious ruby chocolate make it taste like a dessert, even though it's honestly so simple to throw together. I love how this recipe proves that healthy eating doesn't have to be complicated or time consuming.
Ella x
Ingredients
- 120 gchia seeds
- 150 gruby chocolate
- 400 mlalmond milk
- 100 ghoney
- 5 gsalt
- 50 gunsalted butter
- 50 mlunsalted milk
- 1 mlvanilla extract
- 5 gflaky sea salt
- 150 gfresh raspberries
- 50 gconfectioner's sugar
Detail level
Instructions
- 1
In a small bowl, mix together the chia seeds and salt.
Tip: Whisk well to combine.
- 2
In a medium saucepan, combine the almond milk, honey, and unsalted milk. Heat over medium heat, whisking occasionally, until the mixture is hot but not boiling.
Tip: Be careful not to let it boil.
- 3
Remove the saucepan from the heat and add in the unsalted butter, allowing it to melt.
Tip: Whisk until the butter is fully incorporated.
- 4
Add the vanilla extract and whisk to combine.
Tip: Make sure to scrape down the sides of the bowl.
- 5
Add the ruby chocolate to the saucepan and whisk until it is melted and smooth.
Tip: Be patient, it may take a few minutes.
- 6
Pour the chocolate mixture over the chia seeds and whisk until well combined.
Tip: Make sure the chia seeds are fully coated.
- 7
Pour the mixture into individual serving cups or a large serving dish.
Tip: Cover with plastic wrap and refrigerate for at least 2 hours.
- 8
Just before serving, top with fresh raspberries and a sprinkle of confectioner's sugar.
Tip: Garnish with flaky sea salt for extra flavor.
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