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4.18 from 41 votes

Berry Chocolate Chia Pudding

Avocado and almond butter add richness to this chocolaty pudding.
Prep Time10 mins
Course: Dessert
Cuisine: American
Servings: 4 servings
Calories: 165kcal
Author: Dr. Michael Greger & Robin Robertson from The How Not to Die Cookbook


  • 1/2 ripe Haas avocado
  • 1/4 cup strawberries or blueberries (or other berries of choice)
  • 3 tablespoons unsweetened cacao powder
  • 2 tablespoons almond butter
  • 1/2 cup date syrup
  • 1 1/2 cups almond milk
  • 1/4 cup chia seeds
  • garnish berries, slivered almonds, cacao nibs optional


  • Scoop out the flesh from the avocado and place it in a high-speed blender or food processor. Add the berries, cacao powder, almond butter, Date Syrup, and Almond Milk. Blend until completely smooth and then pour into a bowl. Whisk in the chia seeds until they’re evenly distributed. 
  • Cover and refrigerate for at least 8 hours. Divide the pudding among four small dessert bowls, garnish as desired, and refrigerate for 20 minutes before serving.


Note: Let this pudding sit overnight or at least 8 hours in the fridge before serving. 

29 responses to “Berry Chocolate Chia Pudding

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    1. Yes, you can substitute maple syrup for taste, but it is considered it to be an added sugar vs. a whole plant sweetener like date syrup. Whole fruits like dates or bananas are great, healthy sweeteners!

      1. If it were me I’d use whole dates soaked in warm water for about an hour unless you have a really good blender. Blend with or without the soaking water and use in this recipe. You can guess how much then add more date paste if you wish. (1 cup dates to 1 cup hot water).

      2. This recipe comes from The How Not to Die Cookbook, and it includes a recipe for date syrup: dates softened in an equal quantity of boiling water, then blended well.

        Date sugar is another thing that can be bought in health food stores or online. It’s powdered dehydrated whole dates. It’s also used in the cookbook.

    1. @Jo: blended dates will certainly be healthier, but would almost certainly negatively impact the texture of the pudding. Date syrup is not as bad as white/brown sugar and some other sweeteners. I use the brand Biona (UK) and it’s a very good taste and also very sticky/thick which is great as a replacement for the very sticky brown rice syrup that is not recommended due to high arsenic levels.

      If you try the whole dates blended up, report back on how it was :-)

    2. This recipe comes from The How Not to Die Cookbook, and it includes a recipe for date syrup, which is basically date paste so a whole food: dates softened in an equal quantity of boiling water, then blended well. It’s not store-bought date syrup, which wouldn’t be made from whole dates.

  1. I’ve just made this, and although it hasn’t yet set in the fridge, I can tell that it will be very tasty. But…I don’t understand how the ingredients listed in the recipe can result in only 4 x 1/4 cup portions. Surely it will be more than twice that much.

    1. I agree – mine made 8 servings… are the proportions correct? It wasn’t very “chocolate-ty” so I didn’t know if the milk quantity was correct. It did set
      and was tasty though.

  2. I substituted whole dates, and I think it was delicious! Maybe not quite as smooth as it would be with date syrup, but that didn’t bother me one bit.

  3. I’ve made this a couple times, and I have to say TRY IT WITH CHERRIES. I liked it okay with strawberries, but it’s exponentially better with dark sweet cherries from the freezer section. The finished product is sweeter and more flavorful. I am eating this RIGHT NOW and felt compelled to share. I also like unsweetened soy milk in place of the almond milk, though it doesn’t affect the flavor much either way.

  4. I just noticed what might be a typo in the recipe above. The version in the book says 1 1/4 cups berries, which is the amount I’ve been using that works very well.

  5. I love this recipe with 1 1/4 cup of cherries as the fruit and recently made it into fudgesicles by omitting the chia seeds and pouring the base into popsicle molds. Highly recommend.

  6. I also want to know about blending the chia seeds to absorb the nutrients. One of the how not to die podcasts said just that. The texture is slightly different but seems worthwhile if you’re benefiting from the chia

  7. Shouldn’t cocoa powder be used instead of cacao powder/nibs since Dr. Greger has indicated many times that cocoa powder is the healthiest form of cocoa because it is the rare example of where processing of raw cacao into cocoa reduces unhealthy fat (like from cacao’s cocoa butter) and overall improves the nutrition profile of the food?

  8. Doesn’t this recipe contain entirely too much fat? 165 calories per serving with 13grams of fat. Each fat gram is 9 calories. 9 x 13g = 117 calories of fat. Well more than 50% fat. Guidelines stipulate no more than 20% of calories should come from fat .

  9. The attached nutrition chart shows 167 calories per serving. With 13 g of fat per serving at 9 calories per gram of fat this means 117 of those calories are fat. This means this recipe contains nearly 75% of calories as fat. Guidelines stipulate no more than 20% of calories should come from fat. Whasssup here?

  10. Alot of concern about fat here. I know the FOK camp and others believe in no added fat at all, but I don’t think Dr. Gregor’s research supports that. And it’s not avocado OIL, but whole avocado that’s added. A healthy type of fat – relatively!

  11. I have made this twice and it great. However, after leaving it in the fridge for a few days, it starts smelling like alcohol and I’m not sure why. Maybe it’s fermenting? Does that mean its has gone bad? Anyone else experience this?

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