Passionate Chia Seed Pudding

Our Passionate Chia Seed Pudding is a really unusual combination of flavours and textures that work surprisingly well! Even my 10 year old son liked it, which is no mean feat when it comes to unusual foods quite frankly!

Made with coconut milk, this pudding has a rich, velvety texture, which is complimented by the sweet chocolatey carob powder but then given a slightly sharp edge with the sherbet like tang of passion fruit.

We're Passionate about our Chia Seed Pudding - a sophisticated dessert suitable for raw food enthusiasts, gluten free and paleo diet from

Topped with dried mulberries which add a sweet, almost toffee like flavour, this is truly a super, super food dessert.

Passionate Chia Seed Pudding - Nutritional Info

We're Passionate about our Chia Seed Pudding - a sophisticated dessert suitable for raw food enthusiasts, gluten free and paleo diet from

All of these ingredients are available in their raw, organic form from Detox Your World.

Passion Fruit Extract contains vitamins A and C along with small quantities of B1, B2, B6 and K along with minerals including potassium, selenium, calcium, phosphorus, iron and zinc.

Chia Seeds contain magnesium, Vitamin A, potassium, manganese, zinc as well as omega 3 fatty acids. 

Carob Powder is a really sweet chocolate alternative that is apparently paleo as it is made from the pod of the plant not the bean (not sure I really get this given it is still a legume, but hey). It is considered to be a very nutritious product giving equal amounts of B1 to asparagus or strawberries, and containing 3 times the calcium found in chocolate.

Mulberries are packed with goodness including iron, calcium, vitamins C and K and the antioxidant resveratrol. My son said he would buy these in place of toffee!

Ingredients - serves 4 - 6

  • 1/4 cup chia seeds
  • 1 & 3/4 cups coconut milk
  • 5 tsp dried passion fruit extract
  • 3 tsp carob powder
  • 2 tbsp honey
  • handful of dried mulberries


  1. Put the chia seeds in a bowl and add the coconut milk.
  2. Stir well, leave for 5 minutes then stir again.
  3. Add all the other ingredients, except the mulberries, to the bowl and stir thoroughly.
  4. Cover and leave overnight in the fridge.
  5. If you don't like the texture of the chia seeds, then simply blend the pudding until smooth.
  6. Add a few mulberries to the top of the pudding before serving.

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