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Beyond Peaches and Cream Chia Recipe




  • 100g macadamia nuts, soaked for at least 8 hours and rinsed
  • 30g chia seeds
  • ¼tsp vanilla extract or 1 tonka bean, grated
  • 2tbsp honey
  • ½tsp salt

For the peaches

  • 2 ripe peaches, halved and stoned
  • ½tsp rapadura or coconut sugar
  • 1tsp chopped fresh rosemary

To serve

  • 50g macadamia nuts, chopped
  • 4tbsp coconut yoghurt


Blend the macadamia nuts with 300ml of water for at least 1 minute, until smooth.

Pour the macadamia milk into a large glass jar, then add the chia seeds, vanilla, honey and salt, whisking with a fork to combine. Transfer to the fridge for at least 4 hours or overnight.

Sprinkle the peach halves with the sugar and the rosemary, then either grill or griddle the peaches until caramelised. This will take 5–10 minutes depending on the ripeness of the peaches.

Serve the caramelised peach halves on top of the chia with a spoonful of coconut yoghurt. Sprinkle with the macadamia nuts, roughly chopped.

Recipe courtesy of Mind Food: Plant-based recipes for positive mental health by Lauren Lovatt, published by Leaping Hare, images Sara Kiyo Popowa


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