alanna brown nutritionist


My name is Alanna. I am a Nutritionist, Recipe Developer and Food Stylist based in Melbourne.

On my blog I like to share healthy recipes and nutrition tips. 

Businesses can contact me for nutrition consultations, recipe development and workshops.

Thanks for stopping by!

Salted Caramel Chocolate Chia Pudding

Salted Caramel Chocolate Chia Pudding

chocolate and salted caramel chia pudding


For a decadent and nutrition packed dessert look no further than this amazingly simple chia pudding!

Chia seeds are a true functional food (food with increased health benefits) - high in fibre and loads of good fats - in particular omega 3's and 6's - which may help to maintain healthy cholesterol levels as well as brain function. I used cacao powder from local Melbourne business The Grovewhich is full of antioxidants and magnesium for nerve function - cacao also contains compounds which can help you focus!

This little dessert also has a little unrefined sugar kick from dates for an energy boost!

TIP/ make a few in little jars and keep ready to go in your fridge for a handy grab and go snack to take to work. They can also be great treats for your little ones morning tea!


Salted Caramel Chocolate Chia Pudding

Makes 2

Chocolate and salted caramel chia pudding



  • 2 tablespoons Chia seeds
  • 2 teaspoons The Grove Cacao powder
  • 1/2 teaspoon Vanilla extract
  • 1/2 cup Milk of your choice

The above makes 2 snack sized puddings - however you can double or triple the recipe for a delicious breakfast! I

For the caramel

  • A handful of Dates
  • 1/4 teaspoon Vanilla extract
  • 1/4 teaspoon of Salt


1. Distribute the chia seeds evenly between two bowls or jars. Add half the cacao powder and vanilla to each and lightly whisk until combined.

2. Pour half of the milk into one of the bowls/jars and briskly whisk until combined. Take care to ensure the chia and cacao are thoroughly combined, with no clumps of chia and cacao powder left. Pour the remaining milk into the other chia seed cacao mix and repeat.

3. Leave to stand for 5 minutes, occasionally stirring with the whisk to prevent the chia seeds settling at the base. After 5 minutes place covered in the fridge and leave for at least 15 minutes before serving.

4. To make the caramel place the dates, vanilla and pinch of salt plus 1 tablespoon of water in a blender or food processor and blitz until combined. I like the caramel chunky - however you can add a little bit more water and a little honey while you continue to blitz to create a smoother more syrupy sauce

5. Scoop your caramel on top of your puddings and eat!

Keeps well refrigerated for about 3 days.


Lana xx



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