chocolate chia pudding

Chia pudding with cocoa and pear


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I got the basic recipe for this breakfast pudding from nutritionist & health coach Rolien Scheepbouwer. She passed it to me when we were working at our book “Gewoon gezond. In the end this lovely little dish didn’t get included in the book and is thus now on my blog because it’s too good not to publish. Grazie bella for the inspiration, and for your great knowledge of food and what it does to your body!

My version is delicious and ideal for the fall season, when ripe and juicy Doyenné du Comice pears (my favorite!) are readily available.
I find the combination of chocolate and pears irresistible, and this pudding is a delicious example of it.

You can of course vary by using other fruits and combinations, preferably with an eye for the season. Think of a little vanilla (for 4 people scrape the marrow of 1 vanilla pod in the pudding mixture) with fresh or frozen raspberries, or a combination of dried and fresh figs and soaked raisins, or also a teaspoon of crushed pink peppercorns as a garnish.

Rolien says: “This chia pudding is delicious for breakfast, it’s quick and easy to make and is at its best if you let it rest in the fridge overnight. You can vary the type of milk you use but choose preferably an unsweetened vegetable variety. With coconut milk you get a slightly different flavour than if you used, for example, almond milk. You can also add some cinnamon powder. Every time you can obtain a slightly different taste and vary as much as you want. Good flavour combinations include cocoa with raspberries, cardamom with banana and cinnamon with blueberries. “

I say, let your imagination soar and enjoy! This version is, in any case, incredibly nice!

Serves 1


125 ml unsweetened vegetable milk (I used rice milk)
25 g chia seeds
1 dash of raw/wild honey (optional)
2 level tsp raw, unsweetened cocoa powder
1 pinch of cardamom powder
¼ ripe pear (if you use small pears take ½ per person)
1 tsp slivered almonds
1 small piece of raw chocolate to grate
mint leaves
if necessary, the juice of ½ lemon

Mix the milk, honey and chia seeds well. Use a fork to avoid lumps.
Sieve the cocoa powder slowly into the mixture and stir, also adding the cardamom powder little by little while stirring. Leave the mixture to rest in the fridge for at least 4 to 5 hours (preferably overnight).

Dice the peeled pear just before serving.

Fill a big glass with half of the mixture, then with the pear cubes and then with the rest of the chia mix. For a little more crunch you can sprinkle chopped almonds or walnuts on top.
Serve garnished with the slivered almonds, some shaved chocolate and a few mint leaves.

TIPS: if you dice the pear long before using it, sprinkle it with a little lemon juice to prevent discoloration.

Use a vegetable peeler to make small, thin shavings of chocolate for garnish.

This pudding can also serve as a dessert, topped with thin chocolate curls.


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