Recipe by Taryn, wellness facilitator, health enthusiast, blogger, food photographer, recipe creator and life loving devoted foodie.

A deliciously healthy and decadent chia pudding recipe that is perfect for breakfast, or spruced up to create a jaw dropping dessert. Using only a handful of ingredients, this recipe is simple, affordable, nutritious and so good.


  • 6 tbs organic white chia seeds
  • 2 cups coconut milk- or plant milk of your choice
  • 1/3 cup frozen raspberries
  • 2tbs organic raw cacao
  • 1 tsp organic stevia (or maple syrup/agave)

Raw Chocolate Drizzle (optional)

  • 1 tbs raw cacao butter
  • 1tbs raw cacao powder
  • stevia/agave/maple syrup (optional)


  • frozen raspberries
  • raw cacao nibs
  • coconut yoghurt


Chia Pudding

  • In a medium bowl, add the white chia seeds and coconut milk. Mix well until all seeds are submerged in the milk and leave overnight in the fridge to swell.
  • In the morning, divide the swollen chia seed mixture in half.

Chocolate Raspberry Mousse

  • Place one half of the swollen chia mixture in the nutribullet/blender along with the, frozen raspberries, raw cacao and stevia.
  • Blend until a thick mousse has formed. If you find it needs a little more liquid to blend better, add a tiny bit of coconut milk and blend further.

Raw Chocolate Drizzle

  • Slowly melt the cacao butter. Add the raw cacao when the butter is fully melted and whisk until a creamy smooth mixture forms. Lastly add sweetener if you choose, however a sweetener here is optional.

Putting it all together

  • To spruce up the recipe, drizzle over the raw chocolate sauce and serve.


Chia Seeds

For this recipe I used the Organic White Chia Seeds from the awesome team at CHIA NZ. You can get some either online here, or check if your local store has them here.

They are so affordable and stretch so far (don’t be fooled) as you only require small amounts at a time. Be sure to soak you’re overnight for the best results.

A few facts you didn't know about this superfood:

•The chia plant (Salvia hispanica), sometimes referred to as chia sage, originated in the central valley of Mexico and is a member of the mint family.

•Records indicate chia seeds were used as a food source as far back as 3500 B.C.

•It was the third most important crop for the Aztecs, who recognized it as a “superfood” and prized it so highly that it was often used as currency.

•Aztec warriors and runners are believed to have sustained themselves for an entire day on just a tablespoon of chia.

•The word chia is derived from the Aztec word chian, which means “oily.”

•Chia seeds have more Omega-3 fatty acids than any other plant food, including flax seeds.

•Chia seeds are about 20% protein.

•When soaked in water for 30 minutes, chia seeds form a thick gel. This gel also forms in the stomach when chia seeds are consumed. That sounds bad, but researchers believe it actually slows down the rate at which digestive enzymes turn carbs into sugar, making it especially beneficial for diabetics and others with blood sugar issues.

•Chia is hydrophilic and can absorb more than 12 times its weight in water. This makes it helpful in maintaining body hydration, something that is especially beneficial for athletes who need to remain hydrated during races and endurance activities.

•Chia seeds are so high in antioxidants that they do not spoil easily and can be stored for long periods, unlike flax seeds.


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