Go Back
+ servings

Build Your Own Vegan Chia Pudding

Overall Cooking: 10 mins
Overall Cooking: 10 mins
Serves 1 bowl (2 - 3 small bowls)

Ingredients

  • 4 tbsp chia seeds
  • 250 ml almond milk (option to add more to serve to your desired consistency)
  • 100 - 150 g coconut yoghurt
  • 1/2 tsp vanilla powder

Toppings (Goji berry or Blueberry Crunch)

  • 1 tbsp ground flax, pumpkin and sesame seeds (mixed)
  • 1 tbsp raw cacao nibs
  • 4 squares dark chocolate, chunks and grated
  • 1 tbsp coconut flakes
  • 1 tbsp dried goji berries or fresh blueberries
  • 1/4 cup fresh or 1tbsp dried berries

Toppings (Raspberry and Pomegranate Cacao Crunch)

  • 1 tbsp ground flax and brazil nut (mixed)
  • 1 tsp raw cacao nibs
  • 70 g raspberries, blitzed and a few whole
  • 1 tbsp desiccated coconut or flakes
  • 1 - 2 tbsp pomegranate seeds
  • 1 tbsp Morello cherry coconut yoghurt (I like COYO)

Toppings (Berry, almond butter and coconut)

  • 1 tbsp almond butter
  • 1 tbsp coconut flakes
  • 1 tbsp flaked almonds
  • 1 tsp flaxseeds
  • 70 g blackberries, blitzed into a coulis
  • Small handful of blueberries

Method

  • Place the chia seeds in a jam jar and mix with the almond milk and vanilla. Leave in the fridge for at least 4 hours, ideally overnight.
  • When ready to eat, mix the soaked chia seeds with coconut yoghurt and top with your choice of toppings. (Option to add 1/2 tsp of cinnamon to the soaked chia seeds in you prefer to vanilla and extra almond milk if required.)
Print Recipe