Vanilla Chia Seed Pudding


A super creamy and long-sustaining dairy-free breakfast or dessert that conjures up all those cuddly pudding memories of childhood. Except without the moo juice, gelatine, sugar, e-numbers and subsequent nap.

Now I don’t use the words “superfoods” very often (I reckon most whole foods are pretty super). That being said, fashionable chia seeds stack up like a boss nutritionally: fibre, protein, easily-absorbable vitamins and minerals, a high omega-3 content for brain power, balance and anti-inflammatory properties. Plus, they can absorb over fifteen times their own weight in water, helping you to feel fuller for longer.

Word to the wise: to get the best result here, you’ll need to use a high-powered blender or Nutribullet (if using a Nutribullet, work in batches, adding the bulk of the water at the and). Pre-soaking the nuts is an absolute must for a smooth and creamy finish that isn’t grainy on the tongue.

Vanilla Chia Seed Pudding

(Serves 8)


120g chia seeds

1 cup raw cashew nuts (soaked in water for 4 + hours or overnight, then drained)

1 tin of full-fat coconut milk

7-10 dates

1 pinch sea salt

1/8 tsp cinnamon

4 tsp. vanilla extract

1 1/4 cups of filtered water


1. Place the chia seeds in a dry mixing bowl or large Tupperware.

2. Rinse the pre-soaked cashews and check they are really soft.

3. Add all the other ingredients in a high-power blender and blitz continuously for 2 minutes, until completely smooth and creamy. If you’re using a Nutribullet, blend in batches. Taste the mixture to see if you are happy with the level of sweetness. Add more dates or your favourite natural sweetener if you want more.

4. Mix the cashew coco concoction to the chia seeds, whisking continuously to avoid any lumps.

5. Cover the mixture with a lid, re-usable beeswax wrap or cling film and place in the fridge for at least 4 hours, preferably overnight. It will thicken significantly.

6. Remove from the fridge mix before serving and give it another stir. Anoint with berries or mangoes, granola or cacao nibs, toasted coconut, almonds or, well, just about anything.

7. Will keep for about 4-5 days, if well-sealed in the fridge.

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Josie Taylor (AKA the Fresh Ginger) is a London-based healthy food creative, cook, presenter and writer. She believes in nourishment without neurosis. | @thefreshginger |

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