Chia Seed Pudding Recipe – Quick and Easy Dessert

This chia seed pudding is so quick and easy to make and a brilliant source of fiber, you will need to soak your ingredients before hand, they keep in the fridge for at least 5 days, so they become an easily accessible snack.

You can change your topping to suit your taste, I often pop bee pollen on top, extra cinnamon and nutmeg. You can also try substituting the cashews for macadamia nuts.

This recipe comes from Sungods Superfood a great South Australian business.

Chia Seed Pudding


  • 4 Tablespoons Chia Seeds
  • 1 Cup Raw Cashews
  • 2 Cups Coconut water
  • 4 Medjool dates
  • 2-3 tsp Cinnamon
  • 2 tsp Vanilla essence
  • 1 Tablespoon Coconut oil
  • Good pinch of  Sea Salt


  • Pre soak the cashews in water minimum 2 hour up to overnight.
  • Pre soak pipped Medjool dates in 1/2 cup of coconut water for 30 min before proceeding
  • Soak Sungods Superfoods Chia Seeds in 1 cup of coconut water for 30 min and stir a few times till it makes a gel.
  • Combine in Food Processor: drained cashews and Majool Dates with its soaking coconut water add another 1/2 cup of Coconut water, plus Coconut Oil, Cinnamon, Vanilla Extract, Celtic Salt and blend until smooth or to your preferred taste.
  • Add the Chia Seeds and blend again
  • Serve with chopped walnuts, sliced bananas, blue berries, blackberries or make into layers in a glass bowl 

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