Autumn-flavored chia pudding

Autumn-flavored chia pudding

  • Healthy Eating

  • By Geneviève Plante, Author, speaker and food blogger

    Fall is the peak pumpkin season! With its soft, sweet notes, pumpkin offers an array of possibilities for cooking. Introducing a chia pudding with pumpkin purée, enhanced with spices and the taste of Bio-K+'s Vanilla dairy-based drinkable probiotic. The whole thing is topped off with whipped coconut cream. And voilà - the perfect treat! Every bite is a sheer delight. It's the perfect energy-boosting snack, or the most delectable dessert to dazzle your guests and conclude a meal on a high note. A palate-pleasing pudding that not only satisfies but also provides us with all the benefits of Bio-K+ probiotics.

    Long live probiotics!

    It has been proven that several factors have a significant impact on the balance of the intestinal microbiota and, consequently, have a positive impact on immune health. A diet rich in a variety of plant-based foods is one such factor, as is the regular consumption of probiotics.


    Chia pudding

    ½ cup pumpkin purée
    1 ¾ cups vanilla soy beverage
    1 bottle of Bio-K+'s Vanilla dairy-based drinkable probiotic
    3 tbsp. maple syrup
    5 tbsp. black chia seeds
    ¼ tsp. ground cardamom
    ¼ tsp. ground cinnamon
    1/8 teaspoon ground cloves
    ¼ tsp. ground turmeric
    1 large pinch sea salt

    Whipped coconut cream

    400 ml coconut whipping cream (previously chilled)
    1 tablespoon maple syrup

    Chopped walnuts, to taste



    1. In a large bowl, whisk together all pudding ingredients.
    2. Refrigerate for 30 minutes or until the texture resembles pudding.


    1. In a large bowl, pour the can of coconut whipping cream (previously chilled). Add maple syrup and mix on low speed for about 2 minutes, or until peaks form. Set aside.


    1. Divide the chia pudding and whipped coconut cream between small glass jars.
    2. Garnish with walnuts. Serve and enjoy.

    *Pudding can be stored in an airtight container in the refrigerator for 2-3 days.

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    Geneviève Plante Author, speaker and food blogger
    About the author
    Creativity, authenticity, and intuition are the guiding principles of Geneviève’s daily cooking. This true foodie has been sharing her passion for the past few years through her culinary blog Vert Couleur Persil, whose mission is to inspire people to put more greens on their plates. She offers healthy, gourmet, colorful, simple, and sometimes daring recipes. She has written six cookbooks: Histoires de salades (2016), Houmous & Cie (2017), Vert Couleur Persil (Éditions La Presse - 2019), Les Collations(2020), Bientôt dans votre assiette (Éditions La Presse 2021) and L'heure de la soupe (Éditions La Presse 2022).
    View all articles by Geneviève Plante
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