Chocolate Dream: Dairy and wheat free, Teen Pudding

This week’s recipe is a decadent little taster of what’s to come – recipe taken from upcoming book “Allergy Sense” by Kath Megaw, Dr Sarah Karabus and Megan Faure”


3 tbsp. whole chia seeds

1½ cups almond milk

3tbsp. cocoa powder

3tbsp. maple syrup

1tsp. vanilla extract

¼ cup melted dairy free dark Lindt chocolate

1-2 tsp. finely chopped lemon


  1. Combine all the ingredients in a large bowl, cover and refrigerate overnight.
  2. The following day add it to a highspeed blender. Mixture must be smooth +/- 3 minutes.
  3. Serve in glasses immediately or you can refrigerate for another 3 hours.
  4. Serve with coconut shavings.