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Chia And Vanilla Pudding With Fresh Mango

Is it breakfast or is it dessert… who knows?

What are Chia Seeds? Oh, these goodies are little powerhouses of nutrition and full of Omega 3’s and 6’s, which aid our brain function. They are essential fatty acids, and as with most things, these are always best consumed through food rather than supplements. This will have a profound effect on your health, is like a soul-food for our digestion.
  • Cuisine: Vegan breakfast/dessert
  • Preparation Time: Overnight
  • Total time: Overnight and 10 minutes
  • Servings: Makes 4 servings
  • Allergens: None
  • Requires: Mixing bowl, frying pan, spoon.


  • 110g of chia seeds
  • 10g flaxseed/linseed
  • 600ml of almond milk
  • 1tsp vanilla paste
  • 1tsp pink himalayan salt
  • 1tsp ground cinnamon
  • 50g flaked almonds (toasted)
  • 1 whole fresh mango
  • 1 sprig of fresh mint


  • Place the chia seeds and linseed into a large mixing bowl with the almond milk (homemade or unsweetened) to soak overnight
  • Make sure that you give the seeds a really good mix before leaving to soak; ensuring none of the seeds are stuck or clumping together
  • When they have soaked, you should have a really gelatinous mix. Add the cinnamon, vanilla and salt
  • Toast the almonds in a hot, dry frying pan for a few minutes
  • Finely dice the mango and add to the chia seeds mix
  • Serve and top with the toasted almonds and a little chopped fresh mint

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Author Jay Halford

Jay Halford - Professional Michelin star trained chef and real food fanatic. I’m on a mission to re-educate people back into realising how easy it is to make the transition into feeding their body what it so desperately craves.

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