Raspberry, macadamia & coconut chia pudding


No matter how many times I eat a bowl (or jar) of chia pudding, I’m still not tired of it. The possibilities are just endless – and that’s why I love it.

This time I opted for the combination of raspberries and macadamia butter. The raspberries add a slight tartness to the dish, while the macadamia butter is just plain liquid tastyGOLDin my opinion (yes I do eat it with a spoon straight out of the jar). Put all of this goodness in a glass and you’ve made yourself the most delicious breakfast/dessert/snack/pre-dinner.



1,5 tbsp maple syrup

50ml chia seeds

1/4 tsp vanilla essence

150ml coconut milk

100ml almond milk (or any other plant-based milk)

50g frozen or fresh raspberries

125 ml any plant-based milk

3 tbsp macadamia butter

toppings: berries, coconut flakes



To make the chia pudding, combine the chia seeds, coconut milk, almond milk, vanilla essence and maple syrup in a jar, mix well and leave to soak overnight.

The next morning, make a thick raspberry puree by blending raspberries with a little bit of plant-based milk.

To serve, place macadamia butter in a serving dish, top with chia pudding, raspberry puree and then berries. Serve immediately. Enjoy!



I woke up to 3 very ripe bananas this morning. Spots all over, almost mushy. And yet so sweet. I knew I had to make something with them TODAY or leave them for the fruit flies.

The answer was in this semi-tropical banana bread, full of fresh grated coconut and macadamia nuts. It’s like the most perfect moist sweet bread, delicious just as is and with a little bit of coconut whip and berries. So good.



3 ripe bananas, mashed (should make up about 250ml)

250ml plant-based milk

2 tbsp white wine vinegar

300g plain flour

pinch of salt

1/2 tsp powdered vanilla

100g sugar

1 tbsp baking powder

25 ml coconut oil

150g fresh coconut, grated

50g raw macadamia nuts, coarsely chopped

+ extra macadamia nuts and coconut flakes for topping



Preheat oven to 180C and grease a loaf pan with oil.

In a bowl, whisk together mashed bananas, plant-based milk and vinegar. Leave aside for 10 minutes.

In another bowl, mix together the flour, sugar, vanilla, baking powder and salt. Add the liquids to the dry ingredients by folding them in with a spatula. Add the grated coconut and macadamia nuts and mix thoroughly. Pour the batter into the tin and spread out evenly. Sprinkle macadamia nuts and coconut flakes over, then place in the oven for about 1h or until a toothpick/knife inserted comes out clean. Cool completely before cutting. Enjoy!