Summer Fruit Chia Pudding

Soaked chia seeds are something I first fell in love with while travelling in Australia a few years ago. The abundance of nutritious meal options on Australian menus is wonderful and I often chose a chia pudding dish for breakfast or brunch. For part of that trip we had access to a kitchen so I started experimenting with different flavour combinations – this summer fruit chia pudding is my favourite.

I love that this recipe can be made quickly and put into bowls or jars the night before, ensuring a nourishing breakfast even on the busiest of days. Chia seeds and cashew milk are high in protein and fibre so you will probably find these puddings very satisfying. If you are anything like me, this won’t be exclusively a breakfast option – enjoy it as a dessert or snack any time of the day!

This recipe is suitable for Thermomix TM6, TM5 and TM31.

ACTIVE TIME 5 MINUTES

TOTAL TIME 4 HOURS

SERVES 4 PEOPLE

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Ingredients

  • 150 g frozen summer fruits – see first tip
  • 400 g cashew milk
  • ½ tsp vanilla bean paste or real vanilla extract
  • 20 g real maple syrup or honey
  • 60 g chia seeds
  • 100 g fresh berries
  • a few shavings of coconut to garnish, fresh or dessicated (dried)

Method

  1. Grind frozen summer fruits 10 sec/speed 10.
  2. Scrape down sides of TM bowl with spatula, add cashew milk, vanilla bean paste and maple syrup, then mix 10 sec/speed 5.
  3. Add chia seeds, mix 5 sec/speed 5/reverse, use spatula to stir in any remaining frozen mixture from sides of TM bowl, then transfer to 4 jars or bowls and place in fridge for minimum 4 hours or overnight.
  4. Serve summer fruit chia puddings chilled, sprinkled with fresh berries and coconut shavings or other toppings of choice – see photos below.

Janie’s Tips

  1. Some ideas for fruits to use in this recipe are strawberries, raspberries, cherries, blueberries, blackberries, loganberries, plums, peaches, apricots, nectarines or a mixture.
  2. When there is an abundance of summer fruits available, place fresh berries or pitted cherries or ripe summer fruits cut in pieces (without stones), loosely on the Varoma tray and freeze until solid, then transfer to a freezer container to have available for this and other recipes.
  3. To serve 8, double all the ingredients and use same timings.
  4. For a layered chia pudding, in step 3 leave chia mixture to rest and thicken for 20 minutes in TM bowl, then alternate 2 Tbsp of chia pudding mixture with thin layers of rolled oats (gluten free if required), fresh or frozen berries, or a few seeds/nuts of choice.
  5. Have fun varying the garnishes… I like to add a few cocoa nibs for a luxurious tasty crunch and a generous spoonful of double cream on top (use cashew cream or coconut cream for dairy free).
  6. This recipe is vegetarian and vegan.
  7. This recipe is gluten free – please read the labels to ensure all your ingredients are gluten free if required.
  8. This recipe is dairy free – please read labels to ensure all your ingredients are dairy free if required.
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