Low FODMAP Chocolate Raspberry Chia Pudding is a delicious gluten-free and vegan dessert. Healthy, yet indulgent enough to satisfy any sweet tooth!
I know I’m a bit late to the chia seed pudding party. I’ve been seeing recipes for it all over the place, so I finally decided to try it. I came up with my own recipe, one that my husband would really like because I knew he would be a bit skeptical. He loves the chocolate-raspberry flavor combination and thought this Low FODMAP Chocolate Raspberry Chia Pudding was very tasty!
The only only comment my husband had was about the texture of the chia seeds, but I reminded him that it was a lot like tapioca pudding and he agreed. Since I came up with this recipe I’ve been keeping a batch in the fridge to eat over several days. Whenever I have a craving for something chocolate, I dig in for a couple of spoonfuls and am satisfied.
If you aren’t vegan, you can always make this with lactose-free cow’s milk. Keep in mind that a low-FODMAP serving size of chia seeds is 2 tablespoons. Larger servings contain high amounts of fructans, which some people with IBS may not be able to tolerate. This recipe serves 2 people.
Try these other low FODMAP chocolate recipes from my collection:
Low FODMAP Chocolate Raspberry Chia Seed Pudding
Ingredients
- 4 tablespoons chia seeds
- 2 tablespoons pure maple syrup
- 1 tablespoon unsweetened cocoa powder
- 1/8 teaspoon raspberry extract or flavoring
- pinch salt
- 2/3 cup unsweetened vanilla almond milk (I like Silk brand)
- 1/2 cup fresh raspberries
Instructions
- In a glass jar with a lid, combine the chia seeds, maple syrup, cocoa powder, raspberry extract and salt. Stir until the cocoa powder is fully incorporated. Slowly add the milk while stirring. Stir until the mixture is evenly combined.
- Put the lid on the jar and refrigerate at least 4 hours or overnight, stirring after one hour, if possible.
- Once set up, stir the pudding well and transfer to serving dishes and top with fresh raspberries. Serves 2.
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