You’ve probably noticed a series of posts using cashew milk and cashew cream. Since I made both of them a few days ago,  I’ve been playing with different recipes. Although you can find thousands of chia seed pudding recipes online, I thought is was worth posting one more. This little pudding is naturally sweet and creamy with a little crunch from the chia seeds. Using homemade  cashew milk, you get the full nutrient profile of the cashews because you are using the whole nut and not straining out the nutrient-rich solids. Forno sugar added sweetness, I used a chopped date, vanilla extract and cinnamon. This cute little pudding cup can be an easy breakfast, light dessert or a “hold you over between meal” snack. Quick note: You’ll want to plan ahead because you need to soak your chia seeds in the cashew milk overnight.