Chocolate Chia Pudding over Strawberries

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I love berry season! No wonder that this recipe has become a staple over the last few weeks since fresh strawberries hit the supermarket shelves. This is a great dessert, although I often have it at breakfast also. We don’t just get lots of nutrients from the fresh berries, but also get hit with a plant-based load of omega-3 fatty acids. What better way to treat yourself? Yes, even for breakfast!

Chocolate chia pudding over strawberries

  • Servings: 2
  • Difficulty: easy
  • Print

Dairy-free, gluten-free, nut-free, vegan.

If you want a speedy breakfast, you can make the chia pudding the night before and soak the chia seeds overnight instead of just 30 minutes. I quite like to soak it less as it does not get as solid and stays more runny. Just the way I like it. Of course, if you want to soak it overnight and still want to keep it runny, just add more milk!
I like to soak the dates overnight and prepare the chia pudding in the morning. I prepare the pudding straight after I get up and leave it to thicken while I do my yoga practice and have a shower, before I have it for breakfast.


  • 3 dates, soaked for at least 2 hours in water
  • 250 mL almond or other plant based milk
  • 1 heaped tbsp raw cocoa powder
  • a pinch of salt
  • ~ 1 cm of a vanilla bean (or use some vanilla paste instead)
  • 3 tbsp chia seeds
  • 250 g strawberries, hulled and sliced
  • optional: some fresh mint, to serve


  1. Combine the soaked dates, plant based milk, the cocoa powder, the salt and vanilla bean in your blender and blend until all is well mixed. Pour cocoa milk into a bowl.
  2. Stir chia seeds into the cocoa milk with a whisk. Leave the seeds to soak for a minimum of 30 minutes.
  3. Divide sliced strawberries into two bowls. After 30 minutes, pour the chia pudding in equal measures over the strawberries. Enjoy!


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