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Chocolate Chia Seed Pudding, Fresh Raspberry, Toasted Coconut
Course
Breakfast, Dessert, Snack
Servings
8
servings
Calories
230
kcal
Ingredients
3.5
oz
chopped pitted dates
12
fl oz
boiling water
2.75
cup
plain soy milk
4
oz
chia seeds
5
Tbsp
cocoa powder
5
Tbsp
agave nectar
1/2
tsp
vanilla extract
1/4
tsp
kosher salt
1/2
cup
unsweetened shaved coconut
1
cup
fresh raspberries
Instructions
Place dates in a bowl. Pour boiling water over dates and allow to sit for about 10 minutes. Discard excess water.
3.5 oz chopped pitted dates,
12 fl oz boiling water
In a blender, combine soy milk, chia seeds, cocoa powder, agave, vanilla, salt and dates. Blend until smooth.
2.75 cup plain soy milk,
4 oz chia seeds,
5 Tbsp cocoa powder,
5 Tbsp agave nectar,
1/2 tsp vanilla extract,
1/4 tsp kosher salt
Transfer mix to a bowl and place in the refrigerator. Allow to set for at least 3 hours or overnight.
On a sheet pan, toast the shaved coconut in a 350F oven for 8-10 minutes or until golden brown. Let cool and set aside.
1/2 cup unsweetened shaved coconut
Cut raspberries in half.
1 cup fresh raspberries
Scoop 1/2 cup set pudding mixture into a bowl. Top with 2 Tbsp of raspberries and 1 Tbsp of toasted coconut.
Nutrition
Serving:
0.5
cup
|
Calories:
230
kcal
|
Carbohydrates:
35
g
|
Protein:
6
g
|
Fat:
9
g
|
Saturated Fat:
3
g
|
Sodium:
105
mg
|
Fiber:
9
g