This summer version of chia seed pudding comes from our summer snack series with integrative nutritionist, Jennie Miremadi. These simple jars are packed with good fats, fiber, protein, fresh fruit and herbs making them the ultimate afternoon pick-me-up. They also taste like dessert. Keep a few jars in the fridge over the weekend and make this recipe your excuse to get in on the collagen powder bandwagon and use the rest in this smoothie recipe!

Peach, Blackberry + Mint Chia Seed Puddings
Serves 3


2 oz full-fat organic coconut milk
10 oz unsweetened almond milk
1/2 cup + 2 Tbsp chia seeds
1 Tbsp vanilla
2 scoops of Vital Proteins collagen peptides
pinch of Himalayan pink salt
stevia drops to taste
blackberries, chopped peaches and mint for garnish


Blend all ingredients – other than chia seeds and garnish – in Vitamix or other high-speed blender until thoroughly combined.

Adjust stevia to taste.

Combine almond-coconut milk mixture with chia seeds in a mixing bowl. Stir for about 7-8 minutes, or until mixture has thickened and chia seeds are distributed throughout liquid evenly.

Pour chia seed mixture into three 8-ounce Mason jars.

Cover jars and refrigerate overnight.

Remove chia seed pudding jars from refrigerator and garnish with blackberries, peaches and mint.

Eat and enjoy!

Want more chia? Check out a few of our other fave chia seed pudding recipes here.

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