Step 1

In a large bowl, whisk chia seeds, cocoa powder and Splenda Monk Fruit Sweetener together until no lumps remain. Whisk in milk slowly until combined.

Step 2

Cover milk mixture with plastic wrap and refrigerate for 4 hours or overnight, until mixture is thick and resembles pudding.

Step 3

Spoon pudding into glass jars and top with raspberries, coconut and cocoa nibs and serve.