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Purple blueberry chia pudding with small cashew pieces, peppermint leaves and coconut flakes, served with vegan biscuits.

Blueberry chia pudding

Chia seeds give this fruity blueberry dessert a pudding-like consistency, without eggs.

Included in these collections

BNutri-Score
Nutrition per serving
5.6 mgIron
13.5 gFibre
573.2 kcalEnergy
12.2 gProtein
62.7 gCarbohydrates
25.7 gFat
All nutrition per serving
Energy
573.2 kcal
Protein
12.2 g
Carbohydrates
62.7 g
Fat
25.7 g
Fibre
13.5 g
Salt
0.1 g
Iron
5.6 mg
Calcium
140.3 mg
Vitamin C
53.6 mg
Jump to instructions

STEP BY STEP

Let's make something delicious.

  1. 01

    Rinse the lemon under hot water, grate the zest and squeeze out the juice. Finely crush the cashew nuts in a mortar, then toast in a non-stick frying pan over a medium heat until golden. Soak the sultanas and chia seeds in the juice for at least one hour. Add the cinnamon, lemon juice, lemon zest and blueberries, then blend to a purée. Fold in the cashew nuts.

  2. 02

    Divide the fruit mixture between small bowls, decorate with peppermint leaves and coconut flakes, and serve with the biscuits.

Nutrition & sources

Publisher: meala GmbH

Nutrition based on BLS & additional sources. per serving

Nutrition is calculated from ingredient quantities and linked food composition data, per serving. Sources include the German Nutrient Database (BLS) and additional sources. Estimated quantities, product differences and preparation can affect actual values. Cooking losses and water absorption are not modelled separately. Missing values are left unspecified. Values are calculated estimates, not laboratory measurements.

Sources: BLS, additional food databases.

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Topic images marked with the AI symbol were created with AI and show fictional people. Recipe images are illustrative. Nutrient values are calculated estimates per serving. A serving uses the portion size recorded in the recipe; changing the number of servings does not change the values per serving.

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