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.
Vanilla Chia Seed Pudding with Homemade Cashew Milk
1 cup cashew milk
2 tablespoons chia seeds
1 date, pitted and chopped
1/2 teaspoon vanilla
1/4 teaspoon cinnamon
Optional: 1 teaspoon maple syrup
Step 1: The night before: Pour milk into a bowl. Sprinkle chia seeds over the milk and stir. Cover and place in refrigerator overnight.
Step 2: Add chopped date, vanilla and cinnamon to chia pudding and stir until combined. Top with fresh berries. Optional: Add a drizzle of maple syrup if you prefer a sweeter pudding.
Other flavor combinations:
Chocolate Chia Pudding: add 1 tablespoon cocoa powder and 1 teaspoon maple syrup
Almond Butter and Jelly Chia Pudding: Top pudding with 1 tablespoon almond butter, 1 teaspoon of your favorite jam and fresh berries