{Fructose Free} Chocolate Chia Seed Pudding


So I’ve had these organic chia seeds sitting in my pantry for months now! Bought them knowing that they’re meant to be wonderfully healthy and filling yet I had no idea what I was going to use them in… Since my recent change in diet (no wheat, yeast or dairy) my food has been limited and I’m getting kinda bored. This morning I was too lazy to cook anything so I was rummaging through the pantry when I came across the chia seeds!! Looked up some recipes to get an idea for how these things work then whipped up this really quick, easy and delicious pudding! Takes around 30mins of prep and 2hrs setting time (so no, I didn’t end up eating it for breakfast but rather morning tea).


2tbs Cocoa powder
1tsp instant coffee (optional. I made one with for me and one without for bubba)
1/4 cup Chia Seeds
2bs Rice malt syrup
1 cup coconut milk (or any other milk you desire)


Stir together the cocoa powder, coffee and chia seeds. Then fold through the rice malt syrup as best as possible. Once combined add the milk and whisk. Keep stirring until everything is combined, then continue to stir every 5 minutes for around 20 minutes (until the chia seeds have expanded enough that everything no longer separates). Refrigerate for 2hrs.

So delicious but no reason to feel guilty. Chocolate pudding for breakfast? Yes please!
Kiddies love it too. Here’s my little one enjoy her’s earlier today…

3 thoughts on “{Fructose Free} Chocolate Chia Seed Pudding

  1. Nice work Tiarne, I used my chia seeds in a tomato pasta sauce the other night as it was too watery – made a nice thick sauce and added some extra nutrition!

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