Thursday, May 9, 2013

Raspberry Chocolate Chip Chia Pudding (Vegan, Gluten Free)

Guys, I'm excited. I have so much to tell you. 

First things first. I attended my very first hot yoga class last night. It was power yoga and it was sweaty and it was awesome! I must say I have never attended a yoga class that played Blister in the Sun before so that was new and different. I was on a high for a good long while afterwards. In fact, I was so excited that I enrolled in a free online course through Stanford University's School of Medicine about child nutrition. I think it'll be a great supplement to the courses I'm already taking.

Then, on my way home from work this afternoon I stopped into Nourish to grab a smoothie (my mantra has been "smoothies not bagels" this week, yeah bagels are free, but what's it really going to cost me, ya know?) and I happened to run into the Vegan/ Vegetarians of Colorado Springs Meet Up group. How cool is that? The two women who organize it gave me their business cards. They're having a vegan cheese and wine tasting on Saturday, I may just have to go check it out!

Plus this weekend I'm hopefully going to check out a scooter Molly's co-worker is selling. And I helped one of my co-worker's land an awesome new cottage. Life is good, guys, life is good.

Now before you run away thinking I lured you here under the false pretense of a tasty looking recipe just so I could babble on about my life, let me tell you about this delicious Raspberry Chocolate Chip Chia Pudding. Do you like like Raspberry Chocolate Chip Ice Cream? Do you like Chia Pudding? Do you like tasty food that is also loaded with vitamins and minerals? Than this is a recipe for you! It makes a wonderful dessert or it'd be totally cool if you wanted to eat it for breakfast (I did!).

Here's what you do:

Raspberry Chocolate Chip Chia Pudding
Adapted from this recipe.
  • 1 Cup Almond Milk (Coconut or Soy works, too)
  • 3 Tablespoons Chia Seeds
  • 1/2 Tablespoon Pure Vanilla Extract
  • 1/4-1/3 Cup Raspberries (Fresh or Frozen works)
  • 1/8 Cup Dark Chocolate Chips
  • Sweeten to Taste (Use Agave, Pure Maple Syrup or Honey for non-vegans)
Makes 1-2 Servings.
In a blender or food processor, blend the chia seeds and almond milk until a uniform consistency is formed. Add the rest of the ingredients until thoroughly mixed in (feel free to just pulse it a few times if you'd like to have some raspberry and chocolate chunks). Pour or spoon out into a dish and place in the refrigerator to set for a couple hours or overnight. Once it's set, either eat it plain or garnish with more chocolate chips and unsweetened shredded coconut. Enjoy each tasty spoonful without an ounce of guilt!

Have you ever been to a hot yoga class?
What did you think?
Are you a part of a Meet Up group?
How do you like it?


  1. No, I've never been to a hot yoga class...yet.
    No, I'm not part of a meetup group, but I was last time I lived in Austin, and it was all kinda of awkward! O_O
    And I would eat this for any meal...but it sounds like a champion breakfast if you ask me! XD

    1. Bummer about the meet up group. And who wouldn't want breakfast who tastes like ice cream!?

  2. Gurl, the things you do with chia seeds... my creativeness with chia seeds extends to putting them in my smoothies. This looks so healthy and delicious!

    1. Aw thanks! I think I've been going a little chia crazy lately! haha

  3. Love this!!! Trying it with fresh blueberries (thats what i got) will link back to your site! Your pictures are so BEAUTIFUL!!!