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Chef Megan Mitchell

Online Cookbook

Blackberry and Vanilla Chia Seed Pudding

  • Complexity: very easy
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Blackberry and Vanilla Chia Seed Pudding


  • 2 cups nut milk of your choice, almond/coconut/hemp
  • 1 cup blackberries, plus more for garnish
  • 2 tsp. maple syrup, or more if you like it sweeter
  • 1 tsp. vanilla extract
  • Pinch of Himalayan pink salt
  • 1/3 cup chia seeds


  1. In a high powder blender combine the nut milk, blackberries, maple syrup, vanilla and salt. Blend on high until smooth.

  2. Pour into a medium size bowl and add in the chia seeds. Whisk together. Let sit for 10 minutes and then whisk again. Place in the fridge for 2-3 hours to firm up, even better overnight. Whisk again before serving.

  3. To serve place some in a shallow bowl, top with more blackberries, coconut flakes, hemp seeds, chopped almonds or whatever your favorite toppings are. You can swirl into yogurt or eat on it’s own. Will keep for 4-5 days in fridge.

    Recipe Courtesy of Megan Mitchell

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