Enjoy sweet treats, biscuits and desserts, with the nutrient boost of chia. Here are some chia-powered tips:

– Blend chia into Energy Balls & Energy Bars

– Add to Ice Lollies

– Use Whole Seed for added texture in Chocolate

– Mix into Pancake Batter


Cranberry and Chia Chocolate Bark by The Wonky Spatula

Cranberry and Chia Chocolate Bark


For the chocolate:
200g of cacao butter 

¼ cup cacao powder 

¼ cup agave

Alternatively, you can melt down 200g of pre-made dark chocolate (min 75%) instead!

¼ cup dried cranberries 

Large handful of whole almonds

1 tbsp Chia & Cranberry Mix 

½ tbsp Bee Pollen


1.In a small saucepan, gently melt down the cacao butter, once it has fully melted remove from the heat and whisk in the cacao powder and the agave, until fully combined and set aside for a few minutes to allow it to thicken ever so slightly.

2.Line a baking tray with some parchment paper.

3.If you are using pre-made chocolate, gently melt it.

4.Pour your chosen chocolate onto the parchment lined baking tray and smooth it out into a large rectangle.

5.Place the almonds and cranberries evenly around the chocolate before sprinkling on the bee pollen and chia seeds.

6.Place in the fridge for 1-2 hours until set, before slicing into bit sized chunks!



Chia, Apple & Cinnamon Cookies by The Honest Project

(Makes 16 cookies)



2 tbsp of Chia Bia Apple, Cinnamon & Chia Mix

6 tbsp of water

2 cups of ground almonds

Pinch of sea salt

1 tsp of baking powder

½ cup of grated apple

1 tsp of ground cinnamon

1 tsp of vanilla extract

3 tbsp of honey

½ cup of chopped raisins


1.Preheat the oven to gas mark 4 / 180 degrees celsius

2.Mix the chia seeds and water in a bowl and set to one side for five minutes.

3.Add the ground almonds, salt, baking powder, grated apple, cinnamon and raisins to a bowl and mix well.

4.Add the honey, vanilla extract and chia/water mixture to the dry ingredients and mix well.

5.Line a baking tray with parchment paper. To shape the cookies, make 14 round balls. Place them on the baking tray and flatten them out into even round cookie shapes.

6.Bake in the oven for 15 minutes. Remove from the oven and place on a wire rack to allow the cookies to cool.

7.The cookies will keep in an airtight container for 5 days.



Chia Protein Omega Pancakes by Endorphin Stew

Chia Bia Protein Pancakes


2 tbsp of Chia Bia Whole Seed

2 tbsp of flaxseeds

1 scoop/20g of chocolate mint protein powder

5 Pitted dates

1 medium banana

4 tbsp of organic oats 

3 free range egg whites

1 tbsp of baking powder

pinch of sea salt

1 tsp coconut oil


  1. Add the chia seeds and flaxseeds into a Nutri Bullet or high-powered blender and mill into a fine powder.
  2. Add the remaining ingredients and blend into a creamy liquid.
  3. Oil a small pan with coconut oil on medium heat. Use approx. 1.5 tbsp’s of mixture per pancake and reduce heat just before adding the mixture. Place a lid over the pan and leave the pancake cooking for no more than 1 min on each side; small bubbles forming at the surface of the pancake are an indication that it needs turning.