Easy Overnight Raspberry Chia Pudding With a Chocolate Crackling Topping! (Dairy-Free)
Creamy dairy-free raspberry chia pudding with a crisp chocolate crackling topping. High fibre, make-ahead, allergy-friendly breakfast or healthy dessert.
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Equipment
- Medium bowl
- fork
- Measuring cups
- Measuring spoons
- Microwave-safe bowl
- Silicone spatula or butter knife
- Refrigerator
Ingredients
- 4 oz frozen raspberries, thawed
- 3/4 cup dairy-free high-protein yogurt 117g
- 1 1/2 tbsp chia seeds
- 1-2 tbsp dairy-free chocolate chips
Instructions
- Allow the frozen raspberries to thaw, then mash with a fork.
- Stir the dairy-free yogurt into the raspberries until well combined.
- Add the chia seeds and stir thoroughly.
- Cover and refrigerate overnight.
- Melt the dairy-free chocolate chips in the microwave, heating for 30 seconds first, then in 10-second intervals, stirring between each until smooth.
- Spread the melted chocolate evenly over the chilled chia pudding.
- Refrigerate for another 20 to 30 minutes until the chocolate hardens into a crackly shell.
- Serve chilled and enjoy!
Notes
- Frozen raspberries work perfectly and are budget-friendly.
- Meal prep several portions at once.
- A thin chocolate layer creates the best crackle.
- Store covered in the refrigerator for up to 3 days.
- Not suitable for freezing.
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Check out these 12 Dairy-Free Breakfast Ideas!Servings: 1 large chia pudding
Cost: $2.35