Delicious chia pudding with chocolate & peanut butter flavors. Vegan, gluten free & easy to make. Topped with fresh raspberries and creamy chocolate sauce, it's simply the perfect healthy treat for breakfast, brunch or dessert.
Mix the chia seeds with the ground vanilla in a bowl and then pour over the rice milk. Stir everything well with a whisk.
The mixture should now soak for at least half an hour (or you can leave them overnight).
Stir thoroughly 2-3 times in the first 10 minutes to prevent any lumps.
When the chia pudding is ready, divide it evenly into three bowls. In the first bowl you add the coconut yoghurt. To the second you add the peanut butter and half a teaspoon of carob powder (it's best to sieve the powder as it is often quite lumpy). And in the third bowl you add the cocoa, the maple syrup and the other teaspoon of carob powder.
Stir everything well. You should now have a white, a peanut-colored and a chocolate-brown chia pudding.
Divide the three puddings one by one into two tall glasses (first chocolate, then peanut, then the yoghurt layer). Decorate your pudding with banana slices, fresh raspberries and chopped peanuts.
And finally, you top it all with a generous drizzle of chocolate sauce.
*Or any other plant milk of your choice.
** Alternatively, you can also leave the carob out and take a second teaspoon of cocoa instead. This will make the chia pudding a bit tart and chocolatier.
*** I have prepared my homemade chocolate dip with 2 more tablespoons of rice milk. Like this it makes for perfectly creamy chocolate sauce. Super easy too.
I always choose organic produce whenever possible. It’s not only better for my health (and yours, too), but also for our environment. 🌍💫💚