Start your day with layers of flavour and nourishment!
This cacao, raspberry, and coconut chia collagen pudding combines creamy chia, vibrant raspberries, and ribbons of rich, melted cacao for a breakfast that feels indulgent but is packed with goodness.
Ingredients:
For the Chia Pudding:
- 1/4 cup chia seeds
- 1 1/2 cups unsweetened coconut milk (or milk of choice)
- 1 scoop collagen powder (unflavored or vanilla)
- 2 tbsp maple syrup or honey
- 1 tsp vanilla extract
For the Raspberry Layer:
- 1 cup fresh or frozen raspberries
- 1 tbsp maple syrup (optional)
For the Melted Cacao:
- 4 tbsp ceremonial grade cacao
- 2 tbsp coconut oil, melted
- 2 tbsp maple syrup (adjust for sweetness)
Toppings:
- Fresh raspberries
- Shredded coconut
- Cacao paste
Method:
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Prepare the Chia Pudding: In a bowl or jar, mix chia seeds, coconut milk, collagen powder, maple syrup, and vanilla extract. Stir well to combine.
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Cover and refrigerate for at least 2 hours or overnight until the mixture thickens.
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Prepare the Raspberry Layer: In a small saucepan over low heat, mash the raspberries with a fork and stir in maple syrup if desired. Simmer for 5 minutes until slightly thickened. Let cool.
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Melt the Cacao: In a small bowl, whisk together cacao, melted coconut oil, and maple syrup until smooth and glossy.
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Layer the Pudding: Spoon a layer of chia pudding into a glass or jar. Drizzle a layer of melted cacao over the pudding, swirling it through lightly with a spoon. Add a layer of raspberry sauce. Repeat the layers until the jar is filled, finishing with a generous drizzle of melted cacao on top.
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Add Final Toppings: Garnish with fresh raspberries, shredded coconut, and cacao nibs for texture and flavour.
Simple, satisfying, and so delicious — this pudding is a perfect way to fuel your morning or treat yourself any time of day. We hope you enjoy!
If you make this recipe don’t forget to tag us on instagram @cacao_collective!
We love to see what our customers create.