Cacao Blended Chia Pudding
A smooth, high-protein cacao chia pudding with fresh raspberries, soy yogurt, and pistachios. Perfect for a nutritious breakfast or snack.
Servings
Ingredients
Pudding Base
- ¼ cup unsweetened raw cacao powder
- 1 scoop vanilla protein powder optional - see notes
- ½ cup chia seeds
- 2.5 cups soy milk
- 3 Medjool dates pitted
Toppings
- ½ cup dairy-free yogurt I used soy
- 2 tbsp pistachios roughly chopped
- 1 cup raspberries
Instructions
- In a high-speed blender, add the cacao powder, protein powder, chia seeds, Medjool dates, and soy milk. Blend until perfectly smooth.
- Transfer to jars of the desired size and let them set in the refrigerator for at least 1 hour, but preferably overnight.
- When ready to serve, top the pudding with soy yogurt, fresh raspberries, and pistachios. Enjoy!
Video
Notes
Medjool Dates: Medjool dates are sweeter and juicier than regular dates. If using regular dates, soak them in hot water for 5 minutes.
Protein Powder: If you wish to skip the protein powder, add 1.5 tsp of vanilla extract and reduce the milk by 1/4 cup. This will reduce the protein content by 5 g per serving.
Raspberries: Since raspberries tend to get mushy quickly when in contact with other ingredients, I recommend adding them just before eating for the best texture. If you wish to add toppings in advance, I’d suggest using strawberries instead.
Storage: Keeps for 4 days in the fridge.
Nutritional Information - Per Serving
Calories 337kcal | Carbohydrates 21g | Protein 20g | Fat 14g | Sodium 154mg | Fiber 15g | Vitamin A 91IU | Vitamin C 8mg | Calcium 350mg | Iron 6mg