Chia pudding with fruit cream


For 2 people:

6-8 tablespoons chia seeds

2 cups vegetable milk (eg rice-coconut milk)

1 teaspoon maple or agave syrup (can be omitted)

a pinch of bourbon vanilla (can be omitted)

2 cups of fruit of your choice (eg black currant)

10 dates (soak in boiling water for 15-30 minutes)

1-2 bananas


Chia seeds are mixed with any vegetable milk (rice-coconut milk was used in the preparation of the recipe) and left to stand for 10-15 minutes. You can also add a little sweetener and vanilla. Stir the seeds every 5 minutes to distribute them evenly throughout the mixture. If you want a thinner pudding, use 3 tablespoons of chia seeds / 1 cup, and for a thicker pudding, use 4 tablespoons of chia seeds / 1 cup.

While waiting for the “swelling” of chia seeds, prepare fruit cream from soaked dates and any fruit (black currant was used in the preparation of the recipe). Place the fruit cream in the bottom of the glass jar and pour the mixture of chia seeds and vegetable milk over the cream. Cut the banana into thin rings and include it in the contents of the glass, or sprinkle the rings over the top of the pudding before serving. Place the chia pudding in the fridge (for a minimum of 30-60 minutes, or overnight).

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