Organic and Vegan Raspberry “Nutella” Chia Pudding Pot


I’m so stoked to share this recipe with you guys! Mainly because it’s SO dang good, but also cus I never really share recipes or most things non-beauty related on my blog!


BUT SERIOUSLY HOW GOOD DOES THIS LOOK?! It tastes even better too! I adapted a recipe by @goodnessisgorgeous that I stumbled upon on FeedFeed! Wait…you don’t know about FeedFeed?! Your life will be changed. It’s basically a crowdsourced digital cooking publication and community for all things FOOD. There’s curated content shared by home cooks, chefs, and bloggers into easy categories that reflect trends from kitchens around the world. Like I said, life changer! I love it!


Let’s get back to the recipe though…this is an organic, vegan raspberry and “Nutella” chia pudding pot. I say “Nutella” because it isn’t the actual brand Nutella – it’s a dairy-free, organic version of Nutella by Rigoni Di Asiago…and can I just say, you’d flip out to how identical it tastes to the real deal – plus it’s WAAAAY healthier! Wayyyyyyyyy….healthier.


Enough talkin’..uh, I mean typin’…well hold on, I gotta enter this recipe! Just so ya know, this serves 2 – or one very hungry person with a sweet tooth. Okay, get to it!


Chocolate Chia Pudding
3 tbsp organic chia seeds
3/4 cup of organic coconut milk*
4 tbsp Rigoni di Asiago Nocciolata (Dairy Free)

*I tried Trader Joe’s Organic (canned) Coconut Milk and for some reason it solidified kinda wonky, so I’d say make sure it’s coconut milk that is milky (lol duh) and not like watery/speckly (that’s how mine looked, not sure why – it tasted fine though)! You could probably try some other nut milks too!

Raspberry Chia Pudding
3 tbsp organic chia seeds
3/4 cup of organic coconut milk* (see above)
1/4 cup of fresh organic raspberries
1/4 cup of Rigoni di Asiago Raspberry Organic Fruit Spread

A handful of organic raspberries
A sprinkling of desiccated coconut
(Optional: drizzle some of the Nocciolata (Dairy Free) spread on the top! Kinda kicking myself for not doing this!)

1. Place the coconut milk and Nocciolata into a small saucer and warm it on the stove for about 2 minutes. Whisk it in until the chocolate is melted into the coconut milk.
2. Grab any large glass or mug you have and pour the chocolate-y, milky goodness in.
3. Add in the chia seeds and stir well
4. Place in the fridge and leave to set overnight

5. Mash the fresh raspberries with a fork and place into a separate large glass or mug along with the Raspberry Organic Fruit Spread and coconut milk.
5. Add in the chia seeds and stir well
6. Place in the fridge and leave to set overnight

7. Once set and ready to serve – layer the raspberry chia pudding with the Nocciolata chia pudding into two small glasses (or one very big mason jar, as I did)!
8. Top with raspberries, coconut and whatever else you please!

Enjoy! x

Let me know in the comments below what you think and how your recipe turned out! I’d love to hear your thoughts and if you have any fun chia pudding recipes I should know about! Also, be sure to check out my Instagram post because I’m hosting a giveaway with Rigoni for one lucky winner to receive 5 Rigoni products of their choice! Don’t miss out!


This post is in collaboration with Rigoni di Asiago. As always, all thoughts expressed are honest and unique to my personal experience.

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