1 ¼ cups unsweetened almond milk or a combination of coconut milk and almond milk
3-6 pitted dates or sweetener of choice, to taste
½ teaspoon pure vanilla extract
2-2 ½ Tablespoons raw cacao or unsweetened cocoa powder, depending on how chocolaty you like it
¼ cup chia seeds
¾ cup fresh or frozen raspberries
4-6 popsicle sticks
Instructions
Place almond milk, dates, vanilla and cacao in blender and process until dates are pulverized. A Vitamix does a great job with this. If your blender leaves the dates too chunky, you can strain the mixture before adding it to the chia seeds.
Pour chia seeds into a medium container and add almond milk mixture. Stir immediately to combine otherwise you may end up with blobs of chia seeds. Allow to sit on countertop and stir every 5 minutes. After 15 minutes, it should have thickened.
Cover and refrigerate for at least an hour.
When the pudding mixture is completely thickened, stir in the raspberries. Divide the pudding into popsicle molds and insert a stick in the center of each. If your molds hold 3 ounces of liquid, you should be able to get 5-6 popsicles out of this recipe.
Notes
The sweetness is to taste, so taste the mixture before refrigerating and adjust accordingly. If you don't want to use dates, try Grade A maple syrup, honey, coconut sugar or whatever you prefer.
Recipe by Pamela Salzman at https://pamelasalzman.com/chocolate-chia-raspberry-popsicles-recipe/