Vegan chia blackberry pudding

Vegan chia blackberry pudding with almond milk, blackberries and walnuts: a creamy breakfast or dessert with fibre, omega-3 fatty acids and berries.

At a glance

• Serves 2
• Prep time: 10 min
• No cooking needed
• Total time: 10 min
• Calories: 250 kcal per serving
• Protein: 9 g
• Fat: 18 g
• Carbs: 12 g

Ingredients

• 50g chia seeds
• 250ml almond milk
• 150g blackberries
• 30g walnuts

Method

You’ll need: stick blender · chopping board · knife · mixing bowl · sieve

1. Wash the blackberries thoroughly and leave them to drain briefly.
2. Stir the chia seeds into the almond milk in a bowl until there are no lumps left.
3. Put the mixture in the fridge and leave it to swell until it turns into a creamy pudding. Stir once in between.
4. Roughly chop the walnuts and blend some of the blackberries into a fruity topping.
5. Divide the chia pudding between glasses and top with the blackberry purée, the remaining blackberries and the walnuts.
6. Serve the vegan chia blackberry pudding well chilled.

Good to know

So simple, so good. The pudding practically makes itself in the fridge and ends up pleasantly fresh and nutty.

Swaps

Almond milk → coconut milk (a little more fat, so creamier); walnuts → pecans (milder in flavour); blackberries → blueberries (similarly berry-like, also with polyphenols)

Allergens

Contains tree nuts (walnuts, almonds in the almond milk); for children only serve in an age-appropriate way, as whole nuts and lots of seeds can be a problem, and during pregnancy washed berries and well-chilled storage are sensible.

Dairy-free recipes