Makes: 2 portions
Nutrition: average per portion 149 Kcal; Fat: 9,11 gr; saturated fats: 1,72 gr; monounsaturated fats: 0,97 gr; polyunsaturated fats: 6,65 gr; carbohydrates: 5,1 gr; Sugars: 3,25 gr; Fiber: 9,3 gr; Protein: 6,8 gr; calcium: 165 mg (16.5% RDA)

Preparation time: 30 Minutes


  • 4 tbsp of chia seeds
  • 150ml soya milk (or other vegetable drink)
  • ½ teaspoon of cinnamon (for each)
  • 2 tbsp of persimmon jam (you can make your own and store in refrigerator for weeks; i made mine with less sugars than usual jam recipes as persimmon is naturally sweet) OR blend 1 soft persimmon and divide into portions


1 Mix the chia with the vegetable milk, allow the seeds to expand (may take up to 30 minutes, stir every now and then).

2 Pour into small yogurt jars, until the middle. Add the persimmon blend/jam and pour the rest until the top of the jars. Sprinkle with cinnamon on top.

3 So easy and nutricious! Plenty of options out there to mix with chia pudding – use seasonal fruits and some nuts.


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