Blackcurrant Chia Pudding

A Nourishing Notion
This pudding combines two of Mother Nature's most energising superfoods – chia seeds and blackcurrants.
Chia seeds were a prized food of the Aztec's. These tiny powerhouses are antioxidant and fibre-rich, contain more omega 3 than any other plant, and are super satiating.
Their ability to become gelatinous when added to water also means they can be used as a replacement for eggs in vegan baking.
Prep Time 15 minutes
Course Appetizer, Breakfast, Dessert, Snack
Servings 2 cups


  • 1/4 Cup chia seeds
  • 1 Cup filtered water
  • 1 TBSP VV Milk of choice (I love sunflower, macadamia, cashew with the blackcurrant)
  • 1 TBSP Viberi organic blackcurrant powder
  • 2 TBSP honey or maple syrup
  • 1 tsp vanilla extract
  • 3 TBSP dried blackcurrants (optional)


  • Add all ingredients, bar the dried blackcurrants, to a food processor or Thermomix and process on the lowest setting to mix for approximately 2 minutes to combine.
    (You could also add the ingredients to a jar and give it a good shake).
  • Stir through blackcurrants.
  • Stir through blackcurrants.
  • Place in a jar and store in the fridge. It will keep for at least 3 days.

For a smooth mousse-like texture:

  • Place into a high speed blender and blend on high until smooth and creamy.
  • Stir through blackcurrants.
  • Place in a jar and store in the fridge.
  • Serve your chia pudding with any or all of: fresh fruit, stewed fruit, granola/muesli, coconut yogurt, nuts/seeds.


Blackcurrants contain up to 4 times the vitamin C of oranges and have one of the highest antioxidant values of any fruit. As a result, they are a natural immune system enhancer. They contain anthocyanins which give them their deep purple colour.
Blackcurrants possess an interesting flavour and can take some getting used to. The powder is a nice introduction to making these incredible berries a regular part of your diet. I buy mine from Viberi, a company based in my home town of Timaru; added bonus – they happen to be grown organically.
Chia pudding is convenient and keeps in the fridge for 3-5 days – ready to eat at breakfast, lunch or even dinner!
I love taking chia pudding to work for morning tea or lunch. Just place some in a jar with stewed fruit, and chop a banana into it before eating.
If the seedy texture is off-putting you can blend it into a smooth mousse-like texture using a high powered blender and add your dried blackcurrants at the end.
Contributor: A Nourishing Notion
Keyword chia pudding