Chia pudding with a kick

Chia pudding with a kick

Pana Chocolate, The Recipes
4 puddings
5 mins
Armelle Habib, Chris Middleton

This is a unique, chocolatey chia pudding with a cayenne pepper kick. Blending the chia is what makes this recipe special – you end up with a gorgeous, velvety mousse texture, perfect for breakfast, fancy dinners or an after-dinner treat. If you’d prefer not to spice it up, just omit the cayenne pepper, or replace it with freshly grated ginger. But if you can handle the heat, it’s a great metabolism kick-starter.


Quantity Ingredient
4 tablespoons chia seeds
250ml coconut milk
or 250ml see method for ingredients, (or use store-bought)
6 medjool dates, pitted
2 tablespoons cacao powder
1/4 teaspoon himalayan pink salt
1/4 teaspoon cayenne pepper
1 teaspoon ground cinnamon
see method for ingredients, to serve
dehydrated orange slices, to serve


Quantity Ingredient
food processor
or high-speed blender
4 serving glasses


  1. Put the chia seeds into a bowl with the nut or coconut milk and stir to coat.
  2. Cover and leave for 2 hours, to allow time for the chia seeds to soak up the liquid.
  3. Once the chia seeds have finished soaking, put the chia and milk mixture into a high-speed blender.
  4. Add the dates, cacao powder, salt, cayenne pepper and cinnamon and blend on high until nice and smooth.
  5. Divide the mixture between four glasses, then place in the fridge for approximately 1 hour, or until set.
  6. Assembly:

    Stick 1–2 chocolate shards into each chia pudding. You could also garnish with an extra dehydrated orange slice.
refined sugar-free
dairy free
gluten free
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