Chia seed pudding — I’ve been hearing about chia seed pudding a lot, but after reading different recipes on how to make it, I wasn’t too sure about how it would taste. I guess it seemed a bit too simple. Since I wanted to keep the pudding both vegan and Whole Life Challenge compliant, I used bits and pieces of different recipes to come up with this one.

The pudding was extremely easy to make. The consistency was perfect. As for the taste — it was delicious! It was creamy with a bit of crunch from the chia seeds. The balance between the bitterness of the raw cocoa and the sweetness of the dates was just right. The most surprising thing for me was how filling it was. I’ll definitely be making this again!

{Note: Recipe can be compliant for all levels of the Whole Life Challenge depending on what brand of Almond milk you use – read the ingredients on your package. If it has added sugar/other ingredients, then it is only compliant for the Kick Start level.}

Plum Cooks Chia seed pudding1 almond milk


almond milk, chia seeds, cocoa powder, and dates


Plum Cooks Chia seed pudding2 almond milk

whisked ingredients divided into 4 ramekins


Plum Cooks Chia seed pudding3 almond milk

after 6 hours in the fridge, it’s time to dig in



1 1/2 cups almond milk

1/3 cup chia seeds

1/4 cup raw cocoa powder

10 pitted dates

dash of vanilla (optional)

pinch of salt


  1. Soak dates in boiling water for 10 minutes to soften. After they’ve softened, blend them to make a purée.
  2. Whisk together the almond milk, chia seeds, cocoa powder, and puréed dates. Add the dash of salt and vanilla (if using) as well and mix.
  3. Evenly pour into 4 ramekins.
  4. Place in the fridge for 6-7 hours until it has come to a pudding-like consistency. Then it’s ready to eat!

Nutritional Info: {4 servings; calories per serving}

145 calories

5 g. protein

20.5 g. carbohydrates

14 g. fiber

12 g. fat

1.25 g sat. fat

{please note that the exact calorie breakdown may differ slightly depending on what brand of ingredients you use}