Fruity Chia Pudding

September 20, 2010

fruity chia pudding




  • 1 cup chia seeds, soaked in 3 cups water for 4-6 hours
  • 2 tablespoons honey or agave syrup
  • 1 tablespoon tahini
  • 1 teaspoon camu camu powder
  • 1-2 tablespoons of bee pollen
  • dash of Himalayan or Celtic sea salt
  • Fresh fruit in season (juicy fruit works best, especially berries, pineapple, mandarin, grapes)


Soak the chia seeds in 3 cups of water ahead of time. You can start soaking them in the morning, mix everything together around lunchtime, pop it in the fridge and it will be ready to eat for dinner.

Add the honey or agave syrup, tahini, camu camu powder, and sea salt to the soaked chia and mix thoroughly. Then add the fruit and mix just so that it’s evenly spread throughout. Spoon the mix into a pie dish or jelly mould. Glass pie dishes or silicon jelly moulds work great.

Sprinkle the bee pollen on top and pop it into the fridge. You can also eat it straight away if you want too. This recipe usually makes a bit more than my glass pie dish can easily hold, so I usually have a small bowl immediately and pop the rest in the fridge.

The chia are so filling and sustaining that I can’t eat a lot at one sitting. It will keep well in the fridge for several days.