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Chocolate Chia Pudding

by Stephanie Jeffs of


  • 1 dessertspoon Ultimate Oil Blend
  • 480ml raw Almond Milk
  • 1 tablespoon Cacao Powder
  • Vanilla Pods/Paste
  • 2 tablespoons Chia Seeds
  • 1 teaspoon Cacao Nibs
  • handful Raspberries
  • teaspoon Edible Rose Petals (optional)
  • teaspoon Coconut Flakes (optional)
  • teaspoon Bee Pollen (optional and not vegan)
  • 1 Banana

Serves 1


Blend together the almond milk, Udo's Choice Ultimate Oil Blend, cacao powder and vanilla. Put the chia seeds in a glass or bowl for serving. Cover with the almond milk and mix well. Leave to set in fridge for 8-10 hours with the occasional stir to make sure that there are no congealed lumps of seeds. Once set, sprinkle with cacao nibs, raspberries and edible rose petals.
To serve: serve with a ripe chopped banana, manuka honey, coconut flakes, bee pollen, and a final dusting of cacao powder.
Note: the pudding is not sweet, but the honey and banana adds sweetness.