Paleo Breakfast Creamy Carob Chia Seed Pudding

This is one of our favourite paleo breakfast ideas - chia seed recipes are so easy to whip up - and they make a fabulous quick grab brekkie if you don't have time to cook up a plate of bacon and eggs!

This creamy carob version tastes utterly decadent but can easily be made without any sweetener, it is also suitable for vegans, unless you add the honey, but that could simply be replaced with good old maple syrup.

Chia seed recipes make a great easy paleo breakfast, this creamy carob version from CreativelyPaleo is super delicious
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Chia Seed Pudding Nutritional Info

Chia seed recipes make a great easy paleo breakfast, this creamy carob version from CreativelyPaleo is super delicious
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Chia seeds provide calcium, manganese, phosphorus, magnesium as well as being high in the omega 3 fatty acid ALA - alpha-linolenic acid which is balanced with omega 6 in the crucial 3:1 ratio.

It is suggested that chia seeds can reduce the *bad* cholesterol and increase the *good* as well as helping to regulate insulin levels.

Chia seeds unique gelling properties, along with their protein and fibre content, mean that a little goes a long way, which makes them the perfect choice for breakfast.

Creamy Carob Chia Seed Pudding Ingredients - serves approx 12

  • 3/4 cup chia seeds
  • 3 cups coconut milk
  • 1 cup hot water
  • 10g cacao butter
  • 3 tbsp carob powder
  • 1 tbsp honey or maple syrup (optional)

This pudding keeps in the fridge for several days, and this quantity is perfect for 2 days of breakfasts for my family of 6 - dividing the quantities by 3 would be a perfect amount for 1 or 2 people.


  1. Put the chia seeds and carob powder into a bowl.
  2. Put the cacoa butter into a measuring cup and top up with hot water, leave to melt.
  3. Pour the coconut milk, melted cacao butter and water onto the chia seeds and whisk well.
  4. Taste and if you require a sweeter taste, add in the honey or maple syrup.
  5. Whisk well, checking that there aren't any big lumps of chia seeds.
  6. Pour into a jar and leave in the fridge overnight.
  7. The next morning, if the pudding is too thick and gelatinous for your liking, stir in some more coconut milk until you reach the desired consistency.
  8. Serve as it is, or add in some fresh or dried fruit, and maybe a handful of our chocolate granola.

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