Cashew Lemon Chia Puddings with Blueberry Chia Jam

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Making homemade chia jam had been on my list fo-re-ver but, easy as it is to put together, I’d never given it a proper go. Which I’m totally regretting now because, holy flippin’ moly: this thang is good. Real good.

Basically, chia jam is a concoction made from mixing pureed fruits (blueberries in this case) with some chia seeds, your favourite kind of sweetener (I’m a fan of agave and coconut sugar) and some lemon juice, to add some zing to the jam. Mix together, heat for a couple of minutes and voilà! A super delicious, wholesome spread is born. You’ll want to slather this lovely mixture everywhere, from toasts, to porridge, to yogurt and cheesecake. It’s so good!

This time, I decided to mix it into some cashew lemon chia pudding to take it to the next level. Because chia pudding might be good but… have you tried swirling some jam into it? It tastes like a cheesecake parfait! Super smooth, thick, creamy and delicious – but actually amazing for you!

Chia seeds are rich in a lot of minerals, such as manganese, phosphorus, and calcium. They’re jam-packed with fibre and protein too, you know, so they actually make you feel full and satisfied for hours! Because is there anything worse than sitting through a 5-hour-food-law lecture when you’re feeling mega hangry? I don’t think so!

Amazing as chia seeds are when it comes to adding those health benefits to your diet, I didn’t want to stop there: I went ahead and used the new Ecomil cashew milk to make the pudding. Cashews are rich in healthy fats and vitamin K, and the new Ecomil cashew milk is as pure as they come, keeping most of the cashew benefits, even after processing. The flavour is also lovely! You can definitely taste the cashews but it’s not so overpowering and you don’t get to taste the hint of lemon and vanilla in the pudding. Simply amazing!

My favourite part about this pudding is that it is ridiculously easy to put together in 15 minutes the night before so you can wake up to a nice, healthy breakfast when you’re in a rush (which, for me is like 99% of the time… Stupid 8 am lectures!). It also travels well if you want to take it with you to class/work. Make sure you don’t use a glass container though, especially if you plan to carelessly throw your backpack around. That will ensure a chia pudding party in your bag 101% of the time. Do no recommend, repeat, do not recommend.

Been there, done that.

Hope you guys enjoy this pudding if you give it a go. You won’t regret it, I promise!


Cashew Lemon Chia Puddings with Blueberry Chia Jam

Cashew Lemon Chia Puddings with Blueberry Chia Jam


  • 60 grams chia seeds
  • 200 grams Ecomil cashew milk
  • 40 grams coconut sugar
  • zest from one lemon
  • 1/2 tsp. vanilla extract
  • For the jam:
  • 250 grams frozen blueberries
  • 30 grams chia seeds
  • 60 grams coconut sugar
  • juice from half a lemon


  1. Whisk together in a bowl chia seeds, sugar and lemon zest. Add in milk and vanilla extract and stir until fully mixed.
  2. Chill in the fridge overnight.
  3. To make the jam, warm frozen blueberries until they're soft enough to be mashed with a fork.
  4. Add in lemon juice, sugar and chia seeds and stir to combine.
  5. Heat for a couple of minutes (can be done in the microwave) and set aside to cool.


1 Comment

  • Reply superfitbabe April 5, 2018 at 4:46 pm

    I’ve tried chia jam before, and man, it is GOOD. My favorite fruits to use are raspberries, blueberries, blackberries, and strawberries, but I heard grapes also work! Definitely have to give this a go. I’ll end up putting the chia jam on EVERYTHING!

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