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Choc Berry Chia Pudding

Health benefits

Firstly, chia pudding is gluten and dairy free - bonus!

Secondly, chia seeds have a very impressive nutrient profile and are a great gluten-free source of fibre, protein and omega 3 fatty acids.

And...the berries and cacao powder are rich in antioxidants; the lemon zest and coconut milk are wonderful immune boosters and the coconut water is very hydrating. How amazing is all that?

Chia pudding makes a great snack, dessert or even a breakfast and the best thing is, it will keep in the fridge for 3-4 days (If it hasn't already been eaten!)


  • 50 g berries (½ cup) I use frozen or fresh raspberries and blueberries but any will do, - smash them up a bit to release their juice

  • 45 g chia seeds (¼ cup)

  • 1 tbsp cacao (unsweetened)

  • 2 tbsp rice malt syrup or maple syrup (or to taste)

  • 2 tsp vanilla -paste or powder

  • ½ tsp ground cinnamon

  • 270 ml canned coconut milk (1 cup approx.)

  • 125 ml coconut water (½ cup)

  • 1 lemon -zest finely grated (optional)


  • Place all of the ingredients in a large bowl or jar and stir or shake to combine well.

  • Place it in the fridge for at least a few hours.

  • You can shake or stir it after an hour or so, just to make sure the flavours are well distributed.

  • The longer it is left, the thicker it becomes. Adjust the consistency with more milk if it becomes too thick.

  • Enjoy as it is or topped with more berries or a little toasted flaked coconut or granola

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