Chia Seeds Blueberries Avocado Pudding Recipe
Blueberry Bliss Chia Pudding is a deliciously creamy, gut-friendly treat, perfect for breakfast, a snack, or dessert. Made with juicy blueberries, nutrient-packed chia seeds and ripe avocado, this recipe is gluten-free, lactose-free, and refined sugar-free. It’s bursting with fibre, healthy fats, and antioxidants—and it only takes a few minutes to prep! Just blend, chill, and enjoy a spoonful of wholesome bliss. And it is perfect for meal prep!!
Equipment
Ingredients
- 125 g chia seeds
- 250 g Coconut cream
- 400 ml coconut milk
- 125 g blueberries fresh or frozen
- 1 ripe avocado 150g
- 50 g Pistachio kernels
- 3 tbsp Honey maple syrup or agave if vegan
- 1 tbsp spirulina optional
- 2 tsp bee pollen for garnish
- Fresh mint chopped pistachios & extra blueberries (for serving)
Instructions
- Blend blueberries and pistachios in a food processor until roughly smooth.
- Add avocado and coconut cream, and blend again.
- Slowly pour in coconut milk, honey, and spirulina (optional), blending until silky.
- Pour mixture into a large bowl, stir in chia seeds, and mix well.
- Chill for 30 mins, stirring halfway through to prevent clumps.
- Serve in bowls or jars, topped with mint, berries, pistachios, and bee pollen.
Notes
This recipe is perfect for meal prep—make a batch ahead and enjoy a stress-free breakfast. Use fresh blueberries for a chunkier texture, or swap with raspberries for a zingy twist. If spirulina’s not your thing, skip it—the pudding is still beautifully vibrant and tasty. Storage: Keeps in fridge for up to 4 days.
YourDani! x x
Nutrition
Calories: 200kcal
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