Vegan Chocolate Chia Pudding

Sprout Nutrition Chia landscape
Serves: 2
Prep: 2 hours
Cook: 0

Developed by Monash FODMAP-trained dietitian Melissa D'Elia (APD), this delicious and fresh noodle salad is both low FODMAP AND vegan!

Print Recipe

1/2 cup  1/2 cup  Chia Seeds

70 g 2.47 oz

1 cup  1 cup  Almond Milk

240 g 8.47 oz

3 tbsp  3 tbsp  Maple Syrup

75 g 2.65 oz

2 tbsp  2 tbsp  Vanilla Soy Yoghurt

70 g 2.47 oz

2 tbsp  2 tbsp  Cocoa Powder

20 g 0.71 oz

1 tsp  1 tsp  Vanilla Essence

5 g 0.18 oz



50 g 1.7 oz

1 tsp  1 tsp  Cacao Nibs


  1. Mix chia seeds and almond milk together in a large bowl. Next add the cocoa powder, soy yoghurt, vanilla extract and maple syrup. Continue to stir until the mixture begins to thicken.

  2. Place in fridge for 2-3 hours or overnight.

  3. Top with blueberries and cacao nibs.


A great option to meal prep for breakfast the next day!

Other key nutrients (per serve):

  • Calcium: 470mg
  • Iron: 7.8mg
  • Zinc: 2.7mg
  • Potassium: 589mg
  • Phosphorous: 376mg

Find more from Melissa:

Nutrition Information (per serve)
Energy 1525 Kj / 364 cal
Protein 10.00g
Carbohydrates 36.00g
Sugar 29.00g
Total Fat 16.00g
Saturated Fat 3.00g
Fibre 16.00g
Back to all recipes
Back to all recipes