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Nuts & Seeds

Almond Mylk Chia Pudding

This dish makes an excellent energy sustaining breakfast for children and adults alike and is nutritionally dense while balancing blood sugar and allowing a slow release of energy for hours.

This recipe is one from the raw food preparation demonstration at the Auckland Vegetarian Food & Lifestyle Festival by Michele K La Chante of Living Foods.


2 cups of almond mylk
6 dates (these can be soaking in the almond mylk in order to soften them)
1 teaspoon vanilla powder
1 teaspoon kelp
6 – 8 drops of Berry Stevia (or other flavour of your choice)
2 heaped teaspoons of raw cacao powder (optional and be prepared to increase the sweetener since cacao is bitter)

  1. Blend all of the above ingredients together in a blender until completely smooth.
  2. Into a container add 1/3 of a cup of raw chia seeds and then over the top of the seeds pour the vanilla mylk mixture from above.
  3. Stir well and allow to sit minimum of 12 hours or for a couple of days in the fridge in order to thicken up.
  4. Serve up for breakfast over chopped up fruit, with dehydrated buckwheaties or have as a dessert with chocolate sauce.