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My new favorite snack is this vibrant green Spirulina Chia Seed Pudding. I first tried it from a local Southern California producer who sells fresh spirulina, and the combination was irresistible. Their version had the perfect texture and sweetness, and the spirulina—a nutrient-dense blue-green algae—blended beautifully into the pudding. I liked it so much I recreated the recipe at home.
Chia pudding can be hit or miss—sometimes bland, sometimes perfect. When it’s right, it’s satisfying, filling, and clean. Unlike instant sugary pudding, chia pudding offers texture and slow-releasing energy that keeps you full longer. I often eat a light cup in the morning before yoga because it’s nourishing without being heavy.
Let’s talk nutrition. A serving made with 2 tablespoons of chia seeds delivers about 4 grams of protein and 11 grams of fiber from the seeds alone. Adding roughly 1 tablespoon of spirulina contributes an extra 4 grams of protein. Both chia and spirulina contain all nine essential amino acids, giving you a complete plant-based protein. Despite the fiber and protein, the pudding remains light and easy to enjoy at any time of day.
There’s more: chia seeds provide calcium, zinc, omega-3 fatty acids, and phosphorus. Spirulina brings antioxidants and phytonutrients such as chlorophyll, beta-carotene, and phycocyanin. I sweeten the pudding with dates, add a touch of cinnamon, blend it with unsweetened oat or soy milk, and finish with fresh mango and raw cacao nibs. It’s a wholesome, flavorful snack that feels indulgent but is genuinely nourishing.
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I encourage you to try this pudding. Spirulina can be pricey, but high-quality whole foods are worth the investment when you can. I prefer fresh spirulina for its mild flavor and smooth blending; powdered spirulina can sometimes taste fishy. Fresh spirulina may also retain more vitamins and phytonutrients and can carry a lower risk of contamination. I buy mine at the farmer’s market and freeze portions to extend shelf life and make it easy to add to recipes. If you must use powdered spirulina, start with half the amount listed for fresh and add more to taste.
Spirulina Chia Seed Pudding
Ingredients
- 2 cups unsweetened plant milk, I use Oatly or soy milk
- 6 dates, soaked 10 minutes and pitted
- 4-6 tbsp fresh spirulina, 2-3 tbsp powdered spirulina (see note above)
- 2 tsp cinnamon
- 3/4 cup chia seeds
Instructions
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Blend the plant milk, soaked dates, spirulina, and cinnamon until smooth.
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Pour the liquid into a bowl and whisk in the chia seeds thoroughly.
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Divide into six jars or leave in the bowl, cover, and refrigerate.
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Chill for at least 6 hours or overnight until thickened, then top with fruit or cacao nibs before serving.
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