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Prepare it the night before, and getting out of bed in the morning will be a breeze. You can mix up your crunchy topping too, adding whatever nuts you’ve got on hand.

You will need

Serves 4

Chia Pudding

  • 1/3 cup chia seeds
  • 1/4 cup cocoa powder
  • 1 cup vanilla coconut yoghurt
  • 1 cup coconut water
  • 2 tablespoons maple syrup

Buckwheat Crunch

  • 1/4 cup buckwheat groats
  • 1/4 cup hazelnuts, roughly chopped
  • 1 tablespoon coconut sugar
  • 1 tablespoon maple syrup
  • 1 tablespoon cacao nibs

To Serve

  • 1/2 cup vanilla coconut yoghurt
  • 1 banana, sliced

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15 mins to prep

5 mins to cook

  1. Step 1

    For the chia pudding, place all the ingredients in a bowl and whisk to combine. Divide evenly between 4 glasses and refrigerate 3 hours or overnight.*

  2. Step 2

    For the buckwheat topping, place the groats in a frying pan over medium-high heat. Roast for about 3-4 minutes, stirring occasionally, until lightly golden in colour. Add the hazelnuts and warm through for a further minute, then add the sugar and maple syrup, stirring to coat the nutty mixture.

  3. Step 3

    Remove this mixture from heat, stir through the cacao nibs and pour onto a sheet of baking paper to cool. Break up any larger chunks.

  4. Step 4

    Serve the chia puddings topped with an extra dollop of vanilla coconut yoghurt, banana slices, and a sprinkling of the maple buckwheat crunch.


Top with a hit of orange zest for an extra flavour lift!

Hot tip!

*If you’re not fussed about having your chia pudding cold (or you’re simply not that patient, which is also fine), it tastes delicious at room temp, too! It just needs a good 15 minutes or so to soak up some liquid and become a healthier, super digestible pudding.

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