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Chia Pudding


This company-worthy pudding gets its creamy texture from omega-3-rich chia seeds. It’s simple, healthful and extremely delicious.

  • Recipe
  • My Notes
  • Nutrition Facts
  • Ratings & Comments (13)
  • Video


1 cup unsweetened soy, hemp or almond milk
1/2 cup unsweetened, shredded coconut
1 cup water
2-4 medjool or 4-8 regular dates, pitted (see notes)
1/2 teaspoon pure vanilla bean powder (see notes)
1/2 - 3/4 teaspoon ground cardamom
1/2 cup chia seeds, divided


Blend milk, coconut, water, dates, vanilla, cardamom and 1/4 cup of the chia seeds in a high-powered blender. Add additional milk if needed to adjust consistency. Stir in remaining 1/4 cup chia seeds. Refrigerate for 15 minutes and stir again to distribute seeds evenly.

If desired, top with fresh berries and/or toasted unsweetened coconut.
For a parfait, alternate layers of berries with pudding in a wine glass.
For a chocolate chia pudding, blend in 2 tablespoons natural cocoa powder.

Adjust dates to desired sweetness.
A 1/2 teaspoon of alcohol-free vanilla extract can be substituted for the vanilla bean powder

My Notes: (Click Edit to enter your notes about this recipe)

Serves 4

Per Serving:

Calories 280
Protein 7 g
Carbohydrates 34 g
Sugars 19 g
Total Fat 15 g
Saturated Fat 7.3 g
Cholesterol 0 mg
Sodium 42 mg
Fiber 11.1 g
Beta-Carotene 23 ug
Vitamin C 1 mg
Calcium 171 mg
Iron 2.7 mg
Folate 16 ug
Magnesium 111 mg
Potassium 391 mg
Zinc 1.4 mg
Selenium 16.8 ug

My Rating: 
(click on a star to select your rating)


11/10/2013 10:40 AM

Rated this recipe:

Made the chocolate version and it's very good. Next time I'll use medjool dates or add more dates because it wasn't sweet enough for me
This comment was last edited on 11/10/2013 10:40 AM


11/10/2013 04:46 PM

Rated this recipe:

Wow, this is delicious! I did do some substitutions: I used 2 cups almond milk since I didn't have any coconut milk. And I used 1/2 teaspoon cinnamon and 1/2 teaspoon nutmeg since I didn't have any cardamom either. I blended all the seeds together in the blender. Thanks for sharing this recipe!


11/14/2013 02:25 PM

Rated this recipe:

Fabulous! I tried both the regular and chocolate versions. Preferred the chocolate, without cardamom. Both were incredibly creamy and delicious.
This comment was last edited on 11/14/2013 02:27 PM


12/05/2013 07:47 AM

Rated this recipe:

Delicious. Subistuted 1/2c Pom juice for 1/2c almond milk. Ground 1/2 of the seeds and liked the consistency better
Will make again


12/05/2013 07:48 AM

Rated this recipe:

Delicious. Subistuted 1/2c Pom juice for 1/2c almond milk. Ground 1/2 of the seeds and liked the consistency better
Will make again


01/09/2014 03:12 PM

Rated this recipe:

I substituted one teaspoon of cinnamon instead of cardamom. I've made it a few times, sometimes with only soymilk. It tasts eqully good that way. When I used just almond milk, it wasn't as good. Hubby liked this so much, I made a double batch and we split-it for breakfast three days in a row! and he doesn't normally eat leftovers! He liked it topped with dry coconut, slivered almonds, cashews and raisins. I just top with raisins and slivered almonds. I also used an immersion blender in a pinch, and it was fine.


05/22/2014 10:58 PM

Rated this recipe: (no rating)

This recipe is amazing, but i love cardamom...cant wait to try the chocolate version!


01/04/2015 12:40 PM

Rated this recipe:

Yom. Cardamom is one of my favorite spices and this recipe delivered. I had it for breakfast this morning and mixed with a handful of blueberries. The consistency was a little more watery than I'd like -- hopefully it'll set up a little firmer after more time in the fridge.
This comment was last edited on 01/04/2015 12:40 PM


03/04/2017 04:52 AM

Rated this recipe:

Tasty, healthy and delicious dessert just nice to satisfy the chocolate cravings!



04/19/2019 09:50 AM

Rated this recipe:

Cardamom; my new favourite spice. Great recipe. 


03/17/2022 11:11 AM

Rated this recipe:

This was really good.  I wasn't expecting it.  I just followed the directions and sprinkled some cinnamon on it once I was ready to eat it.  Super awesome texture.

Armin2020 replies:

05/01/2022 01:25 PM

Rated this recipe: (no rating)

Does it turn out thickened? Can it be made a few hours ahead of time before you're going to serve it? Thank you!


01/22/2023 08:07 PM

Rated this recipe:

This is really tasty.  I used homemade almond milk, 3 medjools, and nutmeg & cinnamon with alcohol-free vanilla.  I blended it with an immersion blender—super simple. Can't wait to try the chocolate version!


12/21/2023 11:41 PM

Rated this recipe:

Ground the chia seeds and set them aside before puréing the other ingredients.

I made the chocolate version (no cardamum). I used 4 Tablespoons of date syrup, instead of the whole dates, and I increased the cacao powder to 3 Tablespoons because we prefer a darker chocolate flavor. I blended half of the chia seed powder in with the main ingredients in the VitaMix. I poured that mixture into a bowl, and then whisked the rest of the chia powder into the mixture. We ate the pudding after it was refrigerated for several hours. 

Flavor was pretty good, but the texture was kinda like flubber (only people "of a certain age" will understand that reference). I will move on to other chocolate pudding recipes to find one we like better.

This comment was last edited on 12/21/2023 11:44 PM