Chia Pudding Nice Cream Tower

    • Difficulty
    • Easy
  • 12345 (2 votes, average: 5.00 out of 5)

Despite their minuscule appearance, chia seeds are a nutritional powerhouse: they are packed with omega-3 fatty acids, antioxidants, calcium,  fiber and protein. Two tablespoons have about 4 gr of protein, about 11 gr of fiber, plus all the vitamins and minerals. This pudding is absolutely delicious with any fruits and berries. If you’re looking to get a little fancy pansy with your breakfast try making this chia pudding nice cream tower and feel pampered right away.


Vanilla Chia Pudding
  • 2 cups coconut milk
  • 1 packet stevia
  • 1 tsp vanilla extract
  • 3 tbsp chia seeds
  • ½ mango
  • 2 frozen bananas
  • ⅓ cup coconut milk
  • 1 passion fruit,
  • dark chocolate covered raw cacao nibs


  1. Whisk milk, stevia and extract until smooth. Stir in chia seeds. Cover tightly the jar and chill in the fridge overnight.
  2. Pour chia pudding in your favorite jar.
  3. Cut mango.
  4. Blend frozen bananas and coconut milk.
  5. Assemble your nice cream tower: top chia pudding with mango, nana ice cream, passion fruit, dark chocolate covered cacao nibs. Enjoy!
LenaAbout Lena

As a lifelong foodie, Lena shares her love of cooking to create vegan recipes using fresh, simple and healthy ingredients. She has been blogging since March 2014 and created PureVeganFood to share her passion for vegan food and photography.
PureVeganFood is a site created to connect easy-to-make vegan recipes with those that like to cook and entertain.
Through recipe development and drool-worthy photos, readers enjoy learning that cooking vegan food should be fun! PureVeganFood is more than just food - this community loves to talk about and share favorite dishes, restaurants, beverages and products on all social media channels, especially Instagram under the tag @pureveganfood.
@pureveganfood has been featured as “17 Vegan Instagram Accounts You Should Definitely Be Following” - February 2015 on The Huffington Post and highlighted on the cover and 7 recipes featured in The Orange issue - April 2015 in The Healthy Mama Magazine .

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