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Chocolate Lavender Chia Pudding Recipe (Gluten Free, Dairy Free, Paleo, Vegan)

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  • Author: Liz Moody
  • Total Time: 35 minutes
  • Yield: 1 Serving 1x


  • 1.5 cups milk of choice (I used homemade coconut milk)
  • 1 tbsp dried culinary lavender
  • 4 Medjool dates, pitted and soaked in boiling water for 10 minutes (can substitute 2 tbsp of honey, agave, rice malt syrup, whatever)
  • 1 tsp vanilla extract
  • 1/4 cup raw cacao powder
  • Generous pinch of sea salt
  • 1/4 cup chia seeds


  1. Bring to boil your milk of choice, then turn off heat
  2. Add lavender and let steep for 20 minutes
  3. Pour milk through fine-mesh strainer into blender. 
  4. Blend lavender milk with dates (or sweetener of choice), vanilla, cacao, and sea salt until very very smooth, then mix with chia seeds in a jar or bowl. 
  5. Cover, and put in fridge 4 hours or overnight, stirring after 1 hour to prevent clumps. 

Serves 1, although you can double or triple the recipe and eat it throughout the week. 

  • Prep Time: 10
  • Cook Time: 25