Chia Dessert with The Reluctant Raw Foodist

Chia Dessert Recipe

Thought I would make a chia dessert, this evening. My sweet tooth got the better of me. :)

This one contained raw carob which is something I love. It is sweet and chocolatey without bringing on my sometimes adverse histamine reaction to chocolate – NO sudden outbreak of spots! Hooray!.

Some info about Chia seeds…

Chia seeds are rich in both Omega 3 fatty acids, protein, iron and antioxidants to name just a few good things! Not a lot then! LOL

They may be eaten raw and whole or ground up They may be used in both savoury or  sweet dishes and they are ideal as an egg replacement in baking (not that I go in for baking with them!).

I try to have raw chia every day for their Omega 3 content as they so good for us. See also this Huffington Post article about the benefits of chia here.

The easy way to eat them is to sprinkle them on breakfast to to made a great chia dessert which is, in fact, so healthy you can have it for breakfast anyway! LOL!

Quick Raw Chia Dessert Recipe

Quick Raw Chia Dessert by The Reluctant Raw Foodist

My Quick Raw Chia Dessert


A large brown speckled banana*

A heaped tablespoon of chia seeds

3 or 4 walnut halves

A cup of frozen strawberries**

2 medjool dates (I actually found the banana to be sweet enough so left them out on this occasion)

1/2 cup of carob powder

Mylk *** Enough to make the blender work. Start with 1/2 cup and add little more if it is too thick to blend into a paste.

I garnished these with a few frozen berries.

I blended the whole lot in the high speed blender (Vitamix) for about 30 seconds to a smooth paste and poured into the glasses. Refrigerate if you have time or if you do not want to eat these desserts immediately. I would tend to refrigerate for at least 30 minutes if I did not use frozen fruit. The chia will thicken the mixture  and the desserts will set.  As I had used frozen fruit we ate these straightaway! :)

By the way, when making this chia dessert please don’t sweat about the exact quantities of the ingredients. I tend to make things to taste and add a bit of this and that. I almost never follow a recipe to the letter! This approach works really well with raw food.  So please relax and let yourself go with the flow. :)

This chia dessert is such an easy way of taking in some healthy “superfood” chia seeds. Of course, if someone doesn’t like a chocolatey flavour then you can leave out the carob. Equally if you do not react adversely to cacao then you can use cacao or cocoa powder instead of carob.


* If you have downloaded my free ebook you will know that speckled bananas (as opposed to plain yellow) are ripe and therefore sweet. See also my “Going Bananas” post here. 

Ripe spotty bananas are best!

Ripe spotty bananas are best!

** On this occasion I actually used a mix of raspberries and strawberries, as that was what I had in the freezer, and the dessert tasted great.

*** I used hemp mylk as that was what I had made up in the fridge. I also use almond milk, coconut milk or coconut water  depending on what I have made. You can, of course, buy these ready made but I like to make my own. I will post my recipe for it shortly.


In case you need to buy some : –

Raw organic carob available here for those of you in the uk and  for those in the USA available here

Organic chia seed available here for those in the UK and here for those of you in the USA.

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