Raspberry Chia Seed Pudding with Dark Chocolate Ganache, Vegan

a wooden board with chocolate chunks, raspberries and coconut shreds with a bowl of shredded coconut and a jar of raspberry chia seed pudding with chocolate and coconut and a raspberry on top

Raspberry Chia Seed Pudding with Dark Chocolate Ganache, Vegan

Course: Breakfast, Dessert

Cuisine: American

Diet: Vegan

Keyword: raspberry chia seed pudding

Prep Time: 15

chill time: 4

Total Time: 4 15

Servings:

Calories: 418kcal

Author: Cindy Rainey

This raspberry chia seed pudding is rich, creamy, and bursting with berry flavor. Made with coconut milk and topped with dark chocolate ganache, it’s an easy vegan dessert or breakfast that feels indulgent but takes just minutes to make.

Print Recipe

Equipment

blender

Ingredients

1 ⅔ cups full fat coconut milk divided
1 cup raspberries fresh or frozen (see notes)
3-4 Tablespoons real maple syrup plus more for the ganache
½ teaspoon vanilla extract
½ cup chia seeds
2 ounces vegan dark chocolate, chopped or chocolate chips, see notes
optional unsweetened coconut flakes

Instructions

Reserve 4 Tablespoons of the coconut milk
1 ⅔ cups full fat coconut milk
In a blender, combine raspberries, maple syrup, vanilla extract, remaining coconut milk (about 1 cup + 7 tbsp and maple syrup. Blend on medium speed until smooth.
1 cup raspberries, 3-4 Tablespoons real maple syrup, ½ teaspoon vanilla extract, 1 ⅔ cups full fat coconut milk
Sprinkle in the chia seeds and give a quick pulse to blend. You will still have some whole seeds left.
½ cup chia seeds
Allow to sit for 10 minutes before stirring again and distributing between serving dishes.
Melt the chocolate:
2 ounces vegan dark chocolate, chopped
Heat 4 Tablespoons coconut milk until just hot in a small sauce pan or in short bursts in the microwave. Do not boil.
Pour over the finely chopped chocolate - or chocolate chips and stir to melt the chocolate. If the chocolate is still lumpy, heat in the microwave for 5-10 seconds and stir again.
Spoon on top of the raspberry pudding.
Chill for about 4 hours and then serve.
Sprinkle optional unsweetened coconut flakes on top.

Notes

Texture/taste Notes: Creamy vegan raspberry chia pudding topped with dark chocolate ganache. Rich, dessert chia pudding made with coconut milk and fresh or frozen raspberries is naturally sweetened with maple syrup complemented with an easy coconut milk chocolate ganache. Can be a healthy dessert or an indulgent breakfast.

Fresh vs frozen raspberries: Both fresh and frozen raspberries work for this recipe. If using frozen raspberries allow to defrost before using.

Coconut milk: For most dessert-like pudding use full fat coconut milk. Other non-dairy milks can be used for the pudding but will not be as rich. The coconut ganache will only work with full fat coconut milk or cream. Other non-dairy milks do not have enough fat to create the same silky texture.

For best results use chopped bars of dark chocolate not chocolate chips. Chocolate chips have additives that will not result in a smooth ganache using these proportions.
To balance really dark chocolate or for a sweeter ganache, add 1-2 tsp/5-10ml maple syrup to the ganache.

Nutrition