Fig and orange chia puddings

Figs and chia seeds are sources of dietary fibre and protein, which make you feel full and are good non-dairy sources of calcium - making this the perfect breakfast dish to fuel your day!

  • 20 mins preparation
  • 4 hrs marinating
  • Serves 4
  • Print


  • 5 dried figs
  • 1 cup water
  • 2 cup almond milk
  • 1 teaspoon vanilla bean paste
  • 1 tablespoon maple syrup
  • 1 teaspoon finely grated orange zest
  • 1/2 cup white chia seeds, plus extra to serve
  • 1 cup coconut yoghurt
  • 150 gram blueberries
  • 150 gram blackberries
  • 2 small fresh figs, cut into wedges
  • 1/2 cup cherries or red seedless grapes
  • orange zest strips and edible flowers, to serve


  • 1
    Place dried figs in a small bowl with the water; stand for at least 2 hours. Drain the figs and discard liquid.
  • 2
    Blend the drained figs in a processor or blender with almond milk, vanilla paste, syrup and zest until smooth. Transfer mixture to a bowl; whisk in seeds until combined.
  • 3
    Pour mixture into 4 x ¾-cup (180ml) glasses, bowls or dishes. Cover; chill for at least 2 hours.
  • 4
    Process yoghurt and half the blueberries until smooth; spoon evenly among glasses.
  • 5
    Serve puddings topped with blackberries, remaining blueberries, fresh figs and cherries. Sprinkle with extra chia seeds, orange zest strips and edible flowers.


Puddings are best made the night before. They will keep for up to 3 days in the fridge.

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