A delicious, guilt-free pudding. 


  • 3 tbsp chia seeds

  • 250ml unsweetened almond milk

  • 1 tsp organic rice malt syrup

  • 1 tsp organic vanilla extract

  • 30g almonds, chopped

  • 1/2 cup blueberries


  • 1 tbsp coconut yoghurt 

  • 1 tsp unsweetened coconut flakes

  • 1 tbsp almond butter, optional


  • 1.

    Place all the pudding ingredients in an airtight container, stir thoroughly and soak overnight in the fridge. You may need to check on it once or twice and, stir again.

  • 2.

    To serve, top with remaining blueberries, yoghurt, coconut flakes and almond butter, if using. 


To fast track your morning, prepare the puddings on Sunday or the night before. They will last two or three days in the fridge.


Recipes extracted from Low Carb Healthy Fat Nutrition by Steph Lowe published by Hachette Australia, RRP $39.99

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