Guilt-free & Gut Friendly Chocolate Chia Seed Pudding

Today I would like to share with you a totally guilt free pudding bursting with raw ingredients! A wonderful breakfast and a healthy snack, or a dessert for a dinner party. It is a good meal option for people who have sensitive gut, as dish is gluten and dairy free. Chia seeds are wonderful source of antioxidants, you may have not known that the darker the seed the more nutrient dense it is. Chia seeds being black in colour have extraordinary level of nutrients and are also a good source of protein and fibre.

This recipe comes from a collection of gut friendly recipes Trupp Cooking School produced for Crohn’s & Colitis Australia. If it happens you are suffering from Crohn’s or Colitis Disease, then CCA website is a great place to visit and to be subscribed to.

Chia seeds need to be soaked for a period of time so your digestive system can access the goodness in them. Never eat them unsoaked as they can irritate your digestive system. The easiest is to soak the seeds in the liquid in much larger batches and then store it in the fridge where it will last for up to a week. Than on the day you take as much of the mixture as you need and mix it with favourite ingredients.

Estimated Preparation Time; 5 minutes

Completion Time; 20 minutes

Skill Level; easy

Serving Size; 1 large or 2 medium serves


  • Electric Blender
  • Frying pan
  •  Spatula or Wooden Spoon


1 table spoon of chia seeds

1/2 cup of coconut or almond milk

1 tablespoon cacao powder (raw)

2 teaspoon of coconut yoghurt

1 tablespoon of honey

1 teaspoon of coconut oil

1/3 of banana cut into slices

1 teaspoon of garnish such as raw cacao, nibs or some coconut shavings or crusted nuts

1 handful of berries



1; place the seeds into the blender

2; add the nut milk and cacao powder and honey and blend

3; once you see the mixture turned jelly like and you can set the pudding aside and let sit for 45 minutes in the fridge

4; heat the pan and add the coconut oil, most the banana slices for 30 seconds on each side

5; top the pudding with the bananas

6; Garnish it with coconut yoghurt, berries and coconut shavings


The pudding will last in the fridge for up to a week (without the fruits on it).

Freezing is not recommended but does work and results to a slight change in texture.