Raspberry Rhubarb & Rosehip Chia Pudding with Macadamia Honey Cream

This is a high antioxidant breakfast that can be enjoyed cold from the fridge, or if you prefer a warmer start to the day, prepare the chia gel in advance, then cook the fruit and add in the morning. The cream is great hot or cold.
Raspberry Rhubarb & Rosehip Chia Pudding with Macadamia Honey Cream




  • 1 cup (130g) chia seeds
  • 1 1/2 cup (375ml) coconut water
  • 1 apple peeled and diced
  • 1 cup (180g) sliced rhubard
  • 1 cup (120g) frozen raspberries
  • 1 cup (250ml) strong rosehip tea
  • 1/2 cup sweeter of choice
  • 1 quantity of macadamia honey cream (see below)



Place the chia seeds and coconut water in a bowl and stir well. Allow to gel for at least 30 minutes, preferably overnight to activate.

Place the fruit, sugar and tea in a small saucepan and bring to the boil. Reduce heat and simmer for 8-10 minutes or until the apples are tender. Mask the fruit by hand or use a stick blender to puree. Stir into the chia gel.

Spoon into ramekins, top with the cool macadamia cream and refrigerate for 3 hours or overnight to set.


Macadamia Honey Cream


  • 3/4 cup raw macadamias
  • 1 cup (300g) coconut cream
  • 2 tblsp raw honey
  • 1 tsp vanilla extract



Soak the macadamias in spring water for 2 hours. drain and discard the water. Place in a high speed blender with the remaining ingredients.

Blend until smooth. Refrigerate until required.

Adjust the thickness by adding a little water if desired.