Magic Shell Raspberry Chia Pudding Snack Bowls Recipe

Introduction

This Magic Shell Raspberry Chia Pudding Snack Bowl is a deliciously creamy and nutritious treat perfect for breakfast or a wholesome snack. Combining fresh raspberries, chia seeds, and a luscious chocolate shell, it’s both satisfying and indulgent without being overly sweet.

Ingredients

• 1 cup fresh raspberries
• 3 tablespoons chia seeds
• 1 to 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• 1 cup coconut milk (or any creamy plant-based milk)
• ½ cup dark chocolate chips or chopped chocolate
• 2 tablespoons coconut oil
• 1 tablespoon sliced almonds (optional)

Instructions

1. Step 1: In a bowl, mash the fresh raspberries slightly. Add the chia seeds, maple syrup, vanilla extract, and coconut milk, then stir well to combine.
2. Step 2: Divide the mixture evenly into small serving bowls or jars. Cover them and refrigerate for at least 4 hours or overnight until the pudding has set and thickened.
3. Step 3: Once the pudding is set, melt the dark chocolate chips together with coconut oil in a heatproof bowl over a pot of simmering water or in short bursts in the microwave, stirring until smooth and glossy.
4. Step 4: Pour the melted chocolate evenly over each pudding bowl to create a thin chocolate shell.
5. Step 5: Immediately sprinkle the sliced almonds on top if using, so they stick to the chocolate.
6. Step 6: Allow the chocolate shell to harden for a few minutes before serving for the best texture and crunch.

Tips & Variations

• Use any plant-based milk you prefer, such as almond or oat milk, for different flavors.
• Replace raspberries with other berries like blueberries or strawberries for variety.
• Add a pinch of cinnamon or cardamom to the pudding mix for a warm spice note.
• For a nut-free option, skip the sliced almonds or use shredded coconut instead.

Storage

Store the chia pudding portion in an airtight container in the refrigerator for up to 3 days. Add the chocolate shell just before serving to keep it crisp. If leftovers have the chocolate shell hardened and softened slightly, you can gently warm them or stir the pudding before eating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this pudding without fresh raspberries?

Yes, you can substitute frozen raspberries (thawed) or other fresh berries. Just mash them gently before mixing.

How long does the chocolate shell stay hard?

The chocolate shell hardens quickly at room temperature but may soften again if refrigerated or left too long. For best texture, serve soon after pouring the chocolate.

Magic Shell Raspberry Chia Pudding Snack Bowls Recipe

Print Recipe

★★★★★

4.8 from 107 reviews

Delight in these Magic Shell Raspberry Chia Pudding Snack Bowls, a healthy and delicious treat combining fresh raspberries, creamy chia pudding, and a glossy chocolate shell. Perfect for a nutritious breakfast or snack, this recipe offers a luscious texture contrast with a crunchy almond topping.

• Author: Amaya
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 4 hours 15 minutes
• Yield: 2 servings 1x
• Category: Snack
• Method: No-Cook
• Cuisine: American
• Diet: Vegan

Ingredients

Scale 1x2x3x

Chia Pudding

• 1 cup fresh raspberries
• 3 tablespoons chia seeds
• 1 to 2 tablespoons maple syrup
• ½ teaspoon vanilla extract
• 1 cup coconut milk (or any creamy plant-based milk)

Magic Shell Topping

• ½ cup dark chocolate chips or chopped chocolate
• 2 tablespoons coconut oil
• 1 tablespoon sliced almonds (optional)

Instructions

1. Prepare the Raspberry Chia Mixture: In a bowl, gently mash the fresh raspberries to release some juice but retain texture. Add the chia seeds, maple syrup, vanilla extract, and coconut milk. Stir thoroughly to combine all ingredients well.
2. Refrigerate to Set: Divide the mixture evenly into small serving bowls or jars. Cover them and refrigerate for at least 4 hours or preferably overnight, allowing the chia seeds to absorb the liquid and the pudding to set.
3. Melt Chocolate for Magic Shell: In a heatproof bowl, combine the dark chocolate chips with coconut oil. Gently melt the mixture over a double boiler or short bursts in the microwave, stirring until smooth and glossy.
4. Form the Magic Shell: Pour the warm melted chocolate mixture over each chilled pudding bowl, covering the surface to create a thin chocolate shell layer.
5. Add Almond Topping: Immediately after pouring the chocolate, sprinkle sliced almonds over the top if desired to add extra crunch and flavor.
6. Let Shell Harden: Allow the chocolate shell to harden for a few minutes at room temperature before serving to enjoy the crisp texture contrast with the creamy pudding beneath.

Notes

• You can substitute maple syrup with honey or agave nectar based on your preference.
• Feel free to use any plant-based milk you like, such as almond, oat, or soy milk.
• For a more intense raspberry flavor, add a few whole raspberries as garnish.
• The magic shell is best enjoyed immediately after it hardens to maintain the crisp texture.
• Store leftovers covered in the refrigerator for up to two days, but the shell may soften over time.

Keywords: chia pudding, raspberry pudding, vegan snack, healthy dessert, magic shell topping, coconut milk, gluten-free dessert