Chia Seed Pudding

Nice work Eliza

This dessert is seriously amazing and super healthy as well. A big thanks to Rosie Moore for introducing us to it in Chiang Mai, I believe she was eating it for breakfast. Our recipe was originally sourced from here.

Though it tastes great on its own, it would be great with some cooked fruits, peaches or pears would be best.

Serves: 4


  • 1 1/2 cups Almond Milk (Prefer Unsweetened)
  • 1/3 cup chia seeds
  • 1/4 cup cacao or unsweetened cocoa powder
  • 2-5 Tbsp maple syrup if not blending (can sub 5-9 dates, pitted if blending). We used Agave Syrup
  • 1/2 tsp ground cinnamon (optional)
  • 1/4 tsp sea salt
  • OPTIONAL: 1/2 tsp vanilla extract


  1. Add all ingredients except sweetener to a mixing bowl and whisk vigorously to combine. Sweeten to taste with maple syrup.
  2. Let rest covered in the fridge overnight or at least 3-5 hours (or until it’s achieved a pudding-like consistency, it only took us 2 hours, we were hungry).
  3. If blending, add to a blender and blend until completely smooth and creamy, scraping down sides as needed. Sweeten to taste.
  4. Serve chilled with desired toppings, such as fruit, granola or coconut whipped cream. As mentioned above some cooked fruits would be best, pears and peaches like jamie oliver. Fresh mint leaves would also work.

Jamies Recipe for peaches:

Peaches, but you could also use apricots, strawberries or rhubarb.

When you halve the peaches, leave the stones in – they will come away a lot more easily after they have been cooked. Put them into a small pan with 4 tablespoons of caster sugar, half a cinnamon stick and the zest and juice of one orange. Put a lid on top and slowly simmer for about 10 to 15 minutes, until the peach skin and stones can be easily removed. You don’t want to cook them to pulp – they should be soft but should still hold their shape. Remove from the heat and put to one side.


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