There’s something quietly magical about a recipe like this one. It doesn’t shout. It doesn’t demand much. But it delivers on flavor, on nourishment, on ease. Strawberry Chia Pudding is one of those gentle kitchen rituals that becomes a part of your rhythm without you even noticing. You soak some dates. Blend some berries. Stir in a few spoonfuls of chia seeds. And the next thing you know, you’ve got a wholesome, creamy little jar of goodness waiting for you in the fridge, like a gift from yourself and your loved ones!

What I love most about this recipe is how it brings together simplicity and deliciousness. You’re not just tossing random ingredients into a bowl; you’re choosing foods that are deeply nourishing. Strawberries, with their vibrant red hue and natural sweetness, are more than just a seasonal treat. They’re packed with vitamin C (more than oranges, believe it or not), anti-inflammatory compounds, and antioxidants that support heart health and radiant skin. Pair them with chia seeds, a plant-based powerhouse of omega-3s, fiber, and minerals, and you’ve got a combination that fuels your body from the inside out.

This pudding also uses dates as the only sweetener, which keeps the glycemic load gentle and adds a rich, almost caramel-like undertone to the flavor. No added sugars. No artificial anything. Just real, honest ingredients working together to create something that feels good to eat, without any compromises. And if you’re dairy-free or working with dietary restrictions, the base is totally flexible. Swap the yogurt for coconut yogurt, almond, cashew—you name it.

And while this pudding is definitely nutrient-dense (hello, 7 grams of fiber per serving!), it never feels like you’re eating “healthy food.” It’s just…delicious. Fruity. Creamy. Lightly sweet. Something you’ll look forward to pulling out of the fridge at 3 PM when your energy dips or as a breakfast that sets the tone for a good day.

So whether you’re new to chia seeds or you’ve got a whole row of jars lined up in your pantry, this Strawberry Chia Pudding is worth making. It’s the kind of food that feels good to prepare and even better to eat, and it reminds you that healthy can absolutely be beautiful, satisfying, and deeply comforting.

Ingredients (Makes 4 servings)

• 80 g soft pitted dates

• 350 g fresh strawberries

• 150 g Greek yogurt (plus 4 tbsp. for topping)

• 4 tbsp. (40 g) chia seeds

• 40 g chopped strawberries (for garnish)

Directions

1. Place your pitted dates into a small bowl. Pour hot water over them and let them soak for 10 to 15 minutes until they’re nice and soft.
2. While that’s happening, rinse your strawberries well and remove their stems. Roughly chop them into chunks.
3. Once the dates are soft, drain off the soaking water and discard it.
4. Add your strawberries and softened dates into a mixing bowl. Use a hand mixer or a food processor to blend everything until smooth.
5. Stir the Greek yogurt and chia seeds into the strawberry-date purée. Make sure everything is evenly combined so the chia seeds are well distributed.
6. Spoon the mixture into jars or cups, dividing it evenly between four servings.
7. Top each jar with a generous spoonful of Greek yogurt.
8. Sprinkle chopped fresh strawberries on top for texture and brightness.
9. Cover the jars with lids or plastic wrap and refrigerate for at least 2 hours—overnight is even better for a thicker, creamier texture.

Prep Time & Info

• Prep Time: 15 minutes

• Soaking Time: 15 minutes

• Chill Time: At least 2 hours in the fridge (overnight recommended)

• Servings: 4

• Naturally sweetened, gluten-free, and dairy-free optional (use plant-based yogurt)

Nutritional Information (Per Serving)

• Energy: 160 calories

• Protein: 4.12 g

• Fat: 4.67 g

• Carbohydrates: 28.65 g

• Fiber: 7 g

Storage & Notes

• Store in the refrigerator for up to 5 days.

• To make it dairy-free, simply swap the Greek yogurt for a dairy-free yogurt you love.

• If you prefer a thicker pudding, let it chill overnight—the chia seeds will absorb more liquid and create a more satisfying consistency.

There’s something magical about a perfectly smooth and creamy flan. The way it melts in your mouth, the subtle sweetness, and the delicate caramelized topping make it an irresistible treat.

This Coconut Cream Flan takes the traditional dessert to the next level by using rich coconut cream instead of dairy, creating a luscious texture with a hint of tropical flavor. Lightly sweetened with maple syrup and infused with vanilla, this flan is elegant yet incredibly simple to make. Whether you’re serving it for a special occasion or just treating yourself to something indulgent, this recipe will never disappoint.

One of the best things about this flan is how nourishing it is. Coconut cream is an excellent source of healthy fats, particularly medium-chain triglycerides (MCTs), which provide quick energy and may support brain function. It’s also rich in antioxidants and has anti-inflammatory properties, making it a fantastic ingredient for overall health. Plus, since coconut is naturally lactose-free, it’s an ideal alternative for those who are sensitive to dairy.

Adding coconut-based foods to your diet can contribute to better digestion, improved heart health, and a more satisfying source of plant-based fats. If you’re looking for a dessert that’s both decadent and packed with nutrients, this flan is the perfect choice!

Ingredients:

• 400 ml coconut cream
• 3 eggs
• 1/3 cup (80 ml) maple syrup
• 1 tsp. vanilla extract
• 2 tsp. coconut sugar (for caramelizing)

Directions:

1. Preheat the oven to 325°F (160°C). Boil water for a water bath.
2. In a bowl, whisk the eggs and maple syrup until well combined.
3. In a small saucepan, gently heat the coconut cream over low heat until warm but not boiling. Slowly pour it into the egg mixture, whisking continuously to prevent curdling. Stir in the vanilla extract.
4. Strain the mixture through a fine-mesh sieve to ensure a smooth texture, then divide it equally among 5 ramekins.
5. Place the ramekins in a baking dish. Cover them with parchment paper and aluminum foil to prevent drying, then pour hot water into the baking dish until it reaches halfway up the sides of the ramekins.
6. Bake for 30–35 minutes, until set but slightly jiggly in the center.
7. Remove from the oven and let cool to room temperature, then refrigerate for at least 4 hours (or overnight) to fully set.
8. Before serving, sprinkle 1 tsp. coconut sugar over each flan and broil for 1–2 minutes until caramelized.
9. Let the caramel layer harden for a few minutes, then enjoy!

Prep Time: 20 minutes

Baking Time: 35 minutes

Chilling Time: 4 hours

Servings: 5

Nutritional Information (Per Serving):

• Calories: 294 kcal
• Protein: 6.23 g
• Fat: 22.35 g
• Carbohydrates: 19.77 g
• Fiber: 1.2 g

Storage:

• Store covered in the refrigerator for up to 5 days.
• For the best texture, caramelize the sugar just before serving.
• If you prefer a softer caramel layer, let the flan sit at room temperature for a few minutes after broiling.