blog, breakfast/brunch, dessert, sweet
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Vegan Apple Chia Pudding

An apple a day keeps the doctor away.

A couple of months ago, I went on a smoothie bender. I made smoothies every evening so that I’d have a healthy breakfast the next morning. I created my own recipes and I eagerly tried out tons of recipes from tons of different blogs. One of the recipes that quickly became a firm favourite was this Apple Smoothie Recipe from Food Viva. It was simple, delicious and I was able to use up my apples in no time at all. Using up fruit is one of my biggest downfalls. While I like fruit, I am not a big fruit person. Even with it sitting on my counter staring at me, my brain rarely registers that I have it on hand, and, more often than not, it goes bad and I have to dump it. I hate this because I think wasting food is a terrible sin; there are so many people in the world who don’t get enough, and those of us that do waste far more than we ever will even eat.

Enough complaining and onto the following recipe: I bought a bag of apples after returning from Japan and I decided I want to make a chia pudding inspired by the above smoothie. However, I wanted to make it as vegan as possible. I experimented over a few days, and I think that I’ve come up with a rich, satisfying and nutritious recipe that everyone can enjoy, whether or not you’re a vegan. I only hope you like it as much as my friends and I did! In fact, I plan on making it when we have our fall themed food night.

Vegan Apple Chia Pudding

Serves 2


  • 4 Khalas dates, pitted (or any date you prefer)
  • 1 large red apple, diced.
  • ¼ tsp ground cinnamon
  • ¼ tsp nutmeg (optional)
  • 1 tbsp coconut butter
  • 2 tbsp maple syrup
  • ½ tsp vanilla extract
  • 1 cup coconut milk
  • ¼ cup chia seeds
  • Thinly diced apple to garnish
  • ¼ cup maple toasted walnuts to garnish


  1. Put the dates in a blender and blend until they form a paste.*
  2. Add the next 6 ingredients (apple – vanilla) to the blender and blend until everything is smooth.
  3. Add in the coconut milk and blend until everything is well mixed. If necessary, stir a couple of times.
  4. Add the chia seeds and blend until everything is well mixed and the seeds aren’t as “big” as they were before.
  5. Once ready, stir and then pour into glasses or mason jars. Stir in-between each pour to make sure everything is well mixed. The stirring is important as it helps with the consistency of the pudding.
  6. Put the lid on the mason jars (and shake) or cover the glasses with cling-film/Saran-wrap (stir each glass once first), refrigerate and leave overnight or up to 24 hours.
  7. When ready to serve, garnish with apple slices and maple toasted walnuts.

*I have a 3-in-1 blender and I make the date paste in the smallest cup and then transfer it to the biggest one when adding the rest of the ingredients. If you don’t have that type of blender, just blend the dates first and then add the rest of the ingredients to the date paste as per the above.


Make it your own: The first time I made it, I only used two dates, half the amount of cinnamon and no nutmeg or vanilla. My friend who test-tasted it for me, really liked this version. Also try using different nuts for the garnish.

For breakfast: Unless you like something incredibly sweet for breakfast, I’d suggest leaving off the garnish. I think that the garnish works better as a dessert.

For a larger crowd: Using a 6-cup muffin tin, line each cup and then pour the apple-chia mixture in until just before the brim. Stir each one, cover in cling-film/Saran-wrap and refrigerate. I would recommend, in between each pour, that you stir the remaining mixture in the blender each time as it will help with the consistency of the pudding.


  1. Pingback: Gorgonzola Salad Wraps | Spoon in a Saucepan

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