I’ll admit, I got myself into a bit of a food slump and I’ve been sticking with all my “go-to” recipes lately. A lot of them I’ve posted on here already, so I haven’t been very motivated to put up recipes onto my blog. In addition, the apartment I’m living in right now has no natural light, so it’s hard to take beautiful pictures of food living in a cave! However, a few people have seen me eating this chia pudding lately and asked how I make it, so I figured it needed to go up!

I’ve made this chia pudding for over two years and I haven’t adjusted the recipe at all! That is a strong testament to how delicious it is. I found the original recipe on one of my favorite blogs and it’s now a permanent link I have saved: http://www.mydarlinglemonthyme.com/2014/10/vanilla-chia-pudding-gluten-free-vegan.html#more

I’m always tinkering with recipes and trying to improve them, but this one is definitely tried and true. I think the best part about it is how easy it is to make and I always have the ingredients on hand to whip up a batch.

This pudding can be eaten for breakfast, as a snack, or served as dessert. The chia seeds provide protein, fiber, and omega-3’s, the soaked cashews add additional protein and magnesium, the coconut oil kicks in some healthy fat, and the dates are a perfect natural sweetener! I also love topping the pudding off with fresh fruit or berries to add some pizzaz. Enjoy!

Ingredients:

  • 1/2 cup chia seeds
  • 1 tbs vanilla
  • 1 cup raw cashews, soaked 2-6 hours in water
  • 4 cups water
  • 4-6 medjool dates, pitted
  • pinch sea salt
  • 1 teaspoon cinnamon
  • 2 tablespoons coconut butter or extra virgin coconut oil
  • fresh berries, to serve
  1. Place the cashews in a bowl, cover with water and soak for 2-6 hours.
  2. Drain and rinse cashews and place in blender with 4 cups of water, dates, salt, cinnamon, coconut butter and vanilla extract. (If you can’t fit it all in at once, just put less water in and add it later with the chia seeds)
  3. Blend on highest speed until completely smooth, about 1 to 2 minutes.
  4. Pour into large bowl with chia seeds and whisk thoroughly. Continue whisking every few minutes to prevent chia seeds from clumping.
  5. Once thickened (around 10 minutes) place in the fridge for around 2 hours or until completely chilled. I usually make it the night before and eat it for breakfast!
  6. Serve chilled topped with berries. Store any leftover pudding in a jar in the fridge for up to five days.

 

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2 thoughts on “Creamy Cashew Chia Pudding

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