Spiced Vanilla Chia Pudding with Cacao Nibs and Orange Zest

This recipe was a hit at the Sexy, Younger, You retreat I cooked for in September, 2013. Coconut milk and chia seeds are full of brain healthy and satiating good fats. If you are not making your own homemade coconut milk then I truly recommend the Native Forest Organic Full Fat coconut milk in the can as it provides a lovely texture. I experimented with a conventional store brand and found it to be very watery.

Spiced Vanilla Chia Pudding with Cacao Nibs and Orange Zest
Recipe type: dessert, gluten free, dairy free
  • 2-14 oz cans of Native Forest Organic Full Fat Coconut Milk (or 3.5 cups homemade coconut milk)
  • 2 tablespoons vanilla extract
  • 1 vanilla bean
  • 1 1⁄2 teaspoon cinnamon
  • 2 tablespoons maple syrup
  • Pinch of sea salt
  • 1⁄2 cup chia seeds
  • Toppings: Cacao Nibs and Orange Zest
  1. Blend all the ingredients (minus chia seeds) in a high-speed blender and pulse.
  2. Place the chia seeds in a large bowl, pour the mixture over them, and begin to whisk.
  3. Keep whisking periodically to be sure the chia does not clump.
  4. It takes about an hour and a half for the chia to set.
  5. Serve ⅔ cup portions into ramekins. Top with cacao nibs and sprinkle of orange zest or toppings of your choice.


  1. says

    Hey Amanda! Can’t wait to make this! Now, when you say 1 vanilla bean do mean throw the whole bean into the blender or just the “guts” of it? Hope all is well!

    • says

      Hi Shane,

      If you have a strong blender like a vitamix, you can blend up the whole vanilla bean. If not, just scrape out the beans (guts) inside and add to the filling. Enjoy!!

  2. Paige Dunlap says

    I just made this but put the whole vanilla bean..oh well. I just have a ninja. I’ll let you know if it’s ok. Chilling now!

    • Amanda Love says

      Do you mean you blended up the whole vanilla bean including the pod or just the seeds inside? Either way it will still be good. It is hard to have too much vanilla!

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