Categories: Dessert
Ingredients
- 1/2 cup chia seeds
- 1 cup cashews, soaked in filtered water for 2 to 8 hours
- 4 cups filtered water
- 7 Medjool dates, pitted
- Pinch sea salt
- 1/4 teaspoon cinnamon powder
- 2 tablespoons coconut butter, I use Artisana
- 4 teaspoons vanilla extract
- 1 vanilla bean, optional
- Raspberries and blueberries to serve
Directions
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Place chia seeds in a medium size mixing bowl and set aside.
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Strain cashews and rinse well. Place in an upright blender add 4 cups of filtered water, dates, salt, cinnamon, coconut butter and vanilla extract. Remove seeds from vanilla bean (if using) and add to the blender, place pod in bowl with chia seeds. Blend on high speed for 2 minutes and pour into bowl with chia seeds and vanilla bean pod, whisk well. Let mixture sit for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping, pudding will thicken fast. Place in the fridge and chill for 1 hour.
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Remove from fridge, whisk. Remove vanilla bean pod (if using), serve chilled topped with berries.
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Stored covered in a glass container in the fridge, chia pudding will keep for up to 5 days.