Tahini-Cocoa Overnight Oat & Chia Pudding

Yield: 1 serving (recipe can be scaled up)

Vegan, Gluten-free, Refined Sugar-free, Dairy-free

Vegan and paleo tahini-cocoa overnight oat and chia pudding made with JOYÀ Bliss elixir

This decadent, nourishing chia-oat pudding is the result of the third episode of our "Kitchen Improv" Instagram Live series (which you can catch on our IGTV). In this episode, Holistic Chef, Culinary Producer and Master Chef contestant Olivia Crouppen (@livhungry) and our founder Chef Ruthy entertained and educated us and created culinary magic. 

With no recipe and in fact, no planning or advance discussions (other than to agree on a long list of potential ingredients), they joined forces and talent to develop this Middle Eastern-inspired, tahini-chocolate chia & oat pudding LIVE on Instagram. The result? An indulgent, guilt-free treat featuring JOYÀ Cacao Elixir that you can enjoy for breakfast, a snack or dessert.

The recipe makes one serving, but is easily scaled up. And since the pudding will last for 3-4 days in the fridge, we highly recommend that you do just that.


  • 3 tbsp tahini (the runny kind)*
  • 1 tbsp date syrup
  • optional: ¼ tsp almond extract
  • 2 tbsp + ¾ cup almond or coconut milk, divided
  • 1 tbsp JOYÀ Cacao Elixir blend
  • ¼ cup rolled oats
  • 1 tbsp chia seeds
  • 1 tbsp shredded coconut (unsweetened)
  • Ideas for layering & topping: banana, berries, mango, yogurt, granola, toasted coconut flakes, hemp seeds, cacao nibs, chopped or shaved dark chocolate, bee pollen, banana chips, chopped nuts


*Middle Eastern tahini (Israel, Lebanon) is generally runny. (We’re partial to Soom tahini!)

Vegan and paleo tahini-cocoa overnight oat and chia pudding made with JOYÀ Bliss elixir


  1. The night before you want to enjoy: combine tahini, date syrup, almond extract (if using), 2 tbsp milk and Cacao elixir in a jar or bowl and whisk together. Add the oats, chia seeds, shredded coconut and ¾ cup milk and whisk again to combine. Let mixture sit for a few minutes and whisk again to remove clumps. Repeat the sitting and whisking one more time. Cover and place in the fridge overnight.
  2. When ready to eat: remove pudding from the fridge, give it a stir and check the texture. Since the chia seeds absorb all of the liquid, if the pudding is too thick, add more milk until you get the perfect texture.
  3. To serve: top the pudding with any toppings of your choice. Enjoy!

Make ahead: pudding can be stored covered in the fridge for 3-4 days.


Recipe by Olivia Crouppen (@livhungry) and JOYÀ