Chocolate Raspberry Chia Seed Pudding

Chocolate and raspberries... oh yes please. Make this with fresh or frozen raspberries for a really special treat. This is a versatile pudding that can be changed in endless ways. Take a look at the variations below, and feel free to come up with some of your own. You really can't go wrong.

Chocolate Raspberry Chia Seed Pudding

10 pitted dates, soaked in water for an hour or more to soften

1 ripe banana

1 cup raspberries

1/4 cup unsweetened cocoa powder

1 cup almond milk

1/2 cup chia seeds

Buzz up the dates, banana, raspberries, cocoa powder, and milk in a food processor until smooth.

Pour into a bowl and stir in chia seeds.

Allow to sit for 5-10 minutes. The chia seeds will begin to gel.

Stir well and refrigerate for several hours.

NOTE: You can have dates soaking in water in your fridge on a regular basis, so they’re ready to use in puddings and smoothies. They keep for at least a week, and the soak water is also a good sweetener.

Variations: Use any sort of vegan milk you like. Leave out the berries, and use an additional cup of milk instead. Leave out the cocoa powder, or substitute carob powder. Try adding flavor extracts like orange or vanilla. Add shredded coconut, raisins, goji berries, chopped nuts, or anything else you might normally like in a tapioca sort of pudding.