Raw Vegan Breakfast Chia Pudding


This recipe uses simple ingredients that perfectly harmonize with each other. If you are not particularly fond of saffron, you can use any other ingredient of your choice. Also, if you cannot obtain the incredibly fragrant tonka bean, use nutmeg, vanilla bean, ground cadramom or cinnamon. I used almonds as a base for this pudding, but you can use any home made nut or seed milk. 

To make this delicious pudding, start one day earlier. Soak 1 cup of raw almonds in purified water for at least 8 hours. The almonds will swell up and you should have about one and a quarter cups of almonds at the end of the process. The skins should come off easily.


  • 1 1/4 cup raw almonds soaked in water and peeled
  • 1 1/4 cup purified water
  • 1 ripe banana
  • 1/4 cup chia seeds
  • 1/8 tsp ground saffron
  • a sprinkle of freshly ground tonka bean (1/4 to 1/2 of the bean)
  • pinch pink Himalayan salt to balance the flavors

for the crumble

  • 1/4 cup almonds
  • 1/3 cup dried cherries
  • 1 Tbsp flax seeds
  • 1 Tbsp hemp nuts
  • 1 pitted soft Medjool date, optional
  • a sprinkle of freshly ground tonka bean ( 1/4 to 1/2 of the bean)

for the topping

  • fresh organic cherries, sliced peaches, plums or nectarines
  • nuts and seeds of your choice, optional
  • golden raisins, optional



  • In a blender blast the soaked almonds with purified water into a thick, creamy milk. No need to strain. Add the banana and blend until smooth. You should have about two cups of this thick, creamy liquid. Add a little more water if needed.
  • Transfer the almond banana milk into a dish. Add chia seeds, salt, saffron, and tonka bean, and mix well. 
  • Pour the mixture into individual serving cups. Cover tightly and allow to rest in the fridge for at least two to three hours. The chia seeds will swell up and jellify slightly to give the pudding its thick texture.
  • To make the crumble pulse blend 1/4 almonds with 1/3 cup dried tart cherries in a food processor. Add flax seeds, hemp nuts and tonka bean, and blend again. For a sweeter taste add one soft date and pulse blend again.
  • To serve, top the chilled pudding with the crumble and garnish it with fresh cherries or sliced fruit of your choice. Enjoy in good company!

Tip: The pudding is ready to eat even if you decide not to use the crumble or toppings. It tastes almost like the Indian saffron rice pudding or kheer. You can add liquid stevia if you prefer a sweeter taste. Take this pudding to the next level. Add seeds, nuts and raisins. Mix well and you will have a very delicious grain-free breakfast porridge. 

What exactly is a tonka bean? 

Tonka beans are seeds of a cumaru or Dipteryx odorata tree, native to the northern part of South America, especially Brazil and French Guiana. They contain coumarin (usually 1-3%, sometimes more, but rarely as much as 10%) - a compound responsible for its fragrance. Coumarin is bitter in taste and should not be consumed in large doses. However, to experience any negative effects from toxicity you would have to consume at least thirty whole beans. 

As mentioned above, I used freshly ground tonka bean in my recipe. I ground it using a nutmeg grater. You can also use the entire tonka bean to infuse your almond milk with its fragrance.   

In radiant health, passionately raw - Dominique

Dominique Allmon©2023