Sep 10, 2018

Blackberry Chia Pudding



Greetings, lovely ones! If you’ve been following me for a while, you know I am no stranger to Chia Pudding! To me, it is the the ideal plant-based dessert (besides just fruit of course). The nutritional profile of chia seeds is just off the chart. And it’s so easy to make, which is a huge bonus for most of us! 🙂

I recently attended a Dr. Fuhrman conference right here in our own mountain backyard! It was wonderful to see him and it’s always good to get “reminded” of why we eat the way we do. I made a few awesome new friends and gleaned some new and important nutritional information, too. There’s always more to learn in the field of nutrition, right?

I’ve been super busy getting my art business off the ground. I’m almost there! I have a couple of local retail establishments that want to carry my prints and greeting cards so this is very exciting and a long time coming. Wish me luck! If you want to visit my website to view my gallery you may do so here–>> New Consciousness Art by Harmony Grace. It’s still a work in progress, but I do have about a dozen products uploaded now for sale. Any support you can send my way is much appreciated!!! I’ve mostly been doing digital art. Here is a sample of one of my paintings:


Well, back to the matter at hand; this recipe is as simple as all of my other chia pudding recipes with the addition of in-season berries which have been outstanding this year! So without further ado, here it is in all its simple amazingness. Enjoy!

Healthy trails,






Blackberry Chia Pudding

Prep Time: 30 minutes

Total Time: 30 minutes

Yield: 2 servings

A simple and highly nutritious dessert that is both beautiful and tasty!


  • 2 cups unsweetened plant-based milk (I used soy milk)
  • 1/2 cup chia seeds
  • 1 pint fresh blackberries
  • 2 TBS sweetener of your choice (I used maple syrup)
  • 1 tsp vanilla bean powder (or vanilla extract)


  1. Combine the milk, chia, sweetener and vanilla. Stir well to incorporate all the ingredients.
  2. Let stand for about 1/2 hour, stirring occasionally until the seeds are well incorporated and not sinking to the bottom. I use a whisk for this process.
  3. In the mean time, crush half of the berries so they resemble a thick jam. You can sweeten them if you like but mine were so sweet I didn't have to.
  4. When the pudding is set up, layer in the crushed berries into 2 serving vessels, like parfaits.
  5. Top with fresh berries.
  6. Refrigerate for several hours or overnight.
  7. Enjoy!
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