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A Chia Pudding Recipe that's Almost Too Pretty to Eat

How to take this healthy snack to the next level.

A Chia Pudding Recipe that's Almost Too Pretty to Eat
Jaclyn Locke

Lets just say it how it is: we live in a day and age where, when a beautiful dish lands in front of us, we cant help but pull out our phones and snap a quick pic and post. And if youve ever been to Baddies, Toronto’s newest brunch spot, you know the temptation will be at an all-time high (just ignore the side eyes from the table next to you, okay?). Their chia pudding is especially beautiful,, with its vibrant red-ish, purple-ish hue and floral garnish, and it doesnt hurt that its also packed with nutritious ingredients. So we asked Chef Alan Naiman to show us what it takes to up our chia pudding game. 



1 kiwi (peeled)
pinch of raw cacao nibs
handful of micro herbs (arugula, coriander, pak choy, rainbow chard, fennel, mizuna)
1 edible Camellia
avocado mousse*
coconut-soaked chia**
prickly pear raspberry nectar***
blueberry poached pears****



1. Using a 3 7/8" ring mold in the middle of a round plate, place a dollop of avocado mousse inside of the mould and spread.

2. Place a dollop of coconut chia on top and spread to the edges.

3. Thinly slice one cheek of poached pear and lay in a concentric circle along the outer edge of the chia.

4. Cut the peeled kiwi lengthwise, thinly slice one half, and fan out in the center of the ring. Sprinkle a few raw cacao nibs in the very middle.

5. Carefully pour nectar around the plate and garnish with a few micro greens and the petals of the Camellia.





2 ripe avocados
2/3 cup cocoa powder
1 tsp vanilla extract
pinch of salt
agave (for sweetness)



1. Blend all ingredients together in a food processor.

2. Add agave to taste.





1 can coconut milk
1 tsp vanilla extract
1/3 cup black chia seeds



1. Heat coconut milk and vanilla in a pot until simmering.

2. Pour over the chia seeds in a large bowl and set in the fridge for 20 minutes until cooled.





3 ripe prickly pears (peeled and chopped)
1 pint fresh raspberries
1 cup cold water



1. Place prickly pears in a blender with the raspberries and water.

2. Blend on high for 30 seconds and strain through a fine sieve. Optional: add agave for sweetness.





500 mL blueberry juice
5 firm d’anjou pears (peeled, but keep the peels)



1. In a large pot, add the blueberry juice, peeled pears and the peels of the pears. Cover with water and bring to a simmer. After 10-15 minutes the pears should be soft enough to easily stick a knife through.

2. Remove from heat and place the pears in a large glass bowl. Strain the liquid on top of the pears and chill.

Part of the series:

Off The Menu

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