This is a favourite for vegans as a healthy sweet treat with a lot of nutrition packed it. I actually like it for breakfast on warm sunny mornings, but you can also have is as a pudding after a meal.

Using chia seeds as a base offers a lot: an omega 3 boost and fibre especially. It’s not really my recipe, it’s been around in varying forms for a while. Coconut milk as the soaking and gelling agent is rich and creamy, another great dairy-substitute for vegans, but usually have this one with my quick and easy to make almond milk, which is also rich and creamy. Sometimes I use Chinese cinnamon bark and set aside in a mason jar in the refrigerator (pictured below), the flavour of the bark versus the ground cinnamon is much more subtle but still very present.

Chia seeds, 3 tbsp
Plant-based milk, like almond milk (you can make you own), or natural coconut milk, 500ml
Ground cardamom, 1 tsp
Cardamom seeds, crushed, 1 tsp
Ground cinnamon, 1 tsp
Vanilla pod, 1-2
Any fresh fruit of your choice, to garnish

Preparation Time
5 minutes + 20 minutes minimum to set.

1. Mix all ingredients except the chia seeds until smooth.
2. Add the chia seeds and mix until smooth, then add to a mason jar and set aside for the flavours to absorb. You can also give the jar a good shake every now and again.
3. Serve with chopped fresh fruit on top (I like it best with fresh mango).


Alternative Options
Add pureed fresh mango and vanilla seeds (from a pod) or crushed fresh berries in the plant-based milk mixture instead of as a garnish. Use the seasonal mulberries in spring with fresh mint leaves if you are China-based. Add a sprinkle of raw cacao nibs or rosehip powder. Add fresh chopped aloe vera pieces for garnish too if you can get hold of it. Add medjool dates to the plant-based milk and blend before use if you prefer much sweeter tastes, or try a delicious organic honey, like this white one (pictured above) from Harbin, China.

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