One of the great wonders of nutritious chia is the way these seeds respond to water and soak into a consistency that is perfect for pudding. A fun way to enrich your diet with an excellent source omega-3 fatty acids, antioxidants, iron and calcium. Certainly not the first Chia pudding recipe, but with homemade almond cream and the exotic blend of Temple Taste Persian Masala it is a sensational tasty delight!


½ c. Chia Seeds (soaked)

¾ c. Purified Water (for soaking chia)

1 Coconut Milk Can

1 c. Almond Milk (fresh almond cream if possible – see recipe)

3 T. Raw Honey or Monk Fruit

2 t. Vanilla Extract

1 t. Temple Taste Persian Masala

dash of salt

Raw Cacao Variation: Follow the recipe and add 1/3 c. Cacao Powder and omit honey to add 1/4 c. Maple Syrup. If too thick add Additional Tablespoon of Almond Milk.

Garnish: fresh berries and or 1-2 Tablespoons of Outrageous Raw Cacao Sauce

Variation: Replace 1 teaspoon of Vanilla extract with a flavored extract like Almond or Hazelnut

Variation: Add 1 drop of Doterra essential oil of Cardamom, Sweet Orange or Cinnamon.


Soak ¼ c. chia seeds in ½ c. purified water for 2 hours or overnight.

Place all ingredients in the blender, whirl for 10-20 seconds. Pudding sets better if the Chia seeds are not ground up.

Remove from blender and place in Tupperware bowl or serving bowls. Place in refrigerator and allow to set for 1 hour or more

Note: Preparation time 10 minutes and 1 hour to cill in Refrigerator.  4-6 servings

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