Turkish delight choc chia pudding

Enjoy all the taste without of this delicious pudding without any refined sugar! Amanda Brocket shares her recipe from The Raw Food Kitchen Book.

  • 10 mins preparation
  • Serves 4
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Turkish delight choc chia pudding
  • 1 1/2 cup (375 ml) almond milk
  • 1/2 avocado, peeled, seeded
  • 1/4 cup (60 ml) raw coconut nectar
  • 2 tablespoon cacao powder
  • 1 pinch himalayan crystal salt
  • 1/4 cup (30 g) chia seeds
  • 1/2 cup (90 g) pomegranate seeds, plus extra to serve
  • 1/4 cup (70 g) shelled pistachios, plus extra, roughly chopped, to serve
  • 2–3 teaspoons rosewater or 8–12 drops of medicine fl owers rose extract
  • 1 teaspoon vanilla extract or 8–10 drops of medicine fl owers vanilla extract
  • fi ltered water, if needed
  • mint sprigs or rose petals, to garnish (optional)


Turkish delight choc chia pudding
  • 1
    Place the almond milk, avocado, coconut nectar, cacao powder and salt in a high-powered blender and blend until smooth.
  • 2
    Place the chia seeds in a bowl, pour the milk mixture over the top and stir to combine. Add the remaining ingredients except the water and garnishes, then pour into four serving dishes and refrigerate overnight to set. Add a little water if the mixture is too thick.
  • 3
    Scatter extra pomegranate seeds and pistachios over the top and serve garnished with mint sprigs or rose petals, if liked.


To make this sugar free, omit the coconut nectar and replace with ¼ cup (50 g) powdered xylitol and 3–6 drops of stevia liquid.

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