Butterfly chia with whipped cream topping

Photography and styling Aimee Magne

This dessert is a little bit different. It’s full of good-for-you ingredients and the whipped cream just gives it a finish of creamy indulgence! Scale up the recipe as needed to serve more people.


  • 1 teaspoon of The Tea Thief’s Tickety-Brew tea
  • 1 cup freshly boiled water
  • 3 tablespoons white chia seeds
  • 1/2 teaspoon vanilla extract
  • 2 tablespoons maple syrup
  • 2 tablespoons oat milk
  • 1 can whip cream


  1. Put the blue pea tea into an infuser, place the water and leave for 30 minutes to infuse, cool (and colour!). Remove the infuser and put the blue tea into a large bowl.

  2. Add the chia, vanilla and maple syrup and stir gently to combine. Place in the fridge for 3 hours to set. Divide the chilled mixture between two bowls. Add the oat milk to one and stir to combine, then leave both bowls in the fridge for an hour.

  3. Once chilled, put the first lot of chia mixture (without the added oat milk) into a glass cup, then pour the second lot (with the added oat milk) on top. Chill until you’re ready to serve, up to 2 days. When you’re ready to serve, top the glass with some whipped cream for added wow-factor.
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