Raspberry Cacao Chia Pudding

Simple, superfood-packed raspberry cacao chia seed pudding that’s naturally sweetened, thick and creamy.

Loaded with nutrients and plant-powered protein, it’s perfect for breakfast, a snack, or an afternoon pick-me-up!

Chia seed pudding is super simple to make; there’s no cooking required. Mix one part chia seeds with two parts liquid (a nut milk, like an almond, a cashew, or a hemp seed milk, is probably the tastiest choice), stir, and wait. Over the course of 15 to 30 minutes, the chia seeds will gelatinize and the pudding will thicken up nicely. You can use your favorite plant or nut based milk, just make sure it’s organic and unsweetened.

Chia seeds are high in omega-3, and they are an excellent source of calcium, phosphorus, magnesium, potassium, iron, zinc, and copper. They have a high protein composition (19-23%) too, making them a kind of perfect food. And if you really want to amp up the power, you can add hemp seeds. They’re subtle but tasty. And they are composed of 33% easily digestible plant protein. Dig this: 3 tablespoons has 11 grams of protein with the perfect ratio of omega-3 fats, and ageless enhancing minerals magnesium, zinc, iron and phosphorus.

Raspberry Cacao Chia Pudding

Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 3
Author Tania Van Pelt


  • 1 cup chia seeds
  • 2 cups unsweetened organic nut or seed milk + more as needed
  • 1 teaspoon sea salt
  • cup cacao nibs
  • 1 cup raw walnuts
  • 2 cups fresh raspberries
  • 3 tablespoons hemp seeds


  1. In a bowl mix the chia seeds, sea salt, and nut milk together, and let the mixture rest for about 10 minutes. Stir again until the consistency is smooth and pudding like, let rest another 5 minutes. Add more liquid if you want a looser consistency. Serve in bowls. Top each chia pudding bowl with fresh raspberries, walnuts, hemp seeds, and cacao nibs. Enjoy!