I’ll admit it. I’m not a fan of slimy foods. Oysters are not on my list. Ever. Yes, you can make your jokes. And I tolerate okra – only if it’s fried.
So many years ago, when I first heard of chia pudding, I wasn’t jumping up and down with excitement about trying it – let alone preparing it, though I do love a good creamy pudding.
Then I was at a friend’s house. preparing food for a party we were having, and my friend made this kick-ass chia pudding. It took a couple of tries to get the texture just right, but when we did – it was really incredible. And so I was sold on chia pudding. So was everyone at the party. Even the folks who would usually never eat something as organic as (ew!) chia pudding.
This recipe is pretty much chia pudding perfection. I’m not a huge cinnamon lover, so sometimes I skip that ingredient or substitute in my favorite spice cardamom, in the same amount, powdered. If for some reason you’re also cutting back on your saturated fat intake, you can omit the coconut butter. It’s a wee less creamy, but every bit as fabulous.
Once you get the hang of this basic recipe, the sky’s your imagination’s only limit on variations you can create.
Oh, tip? Don’t tell your partner, kids, parents, or friends it’s actually chia pudding until after they try it. The seedy look might give it away, but hedge until they’re smiling after that first bite!
- ½ cup chia seeds
- 1 cup cashews, soaked in filtered water for 2 to 8 hours + 4 cups filtered water (you can substitute unsweetened coconut milk for the homemade cashew milk if that’s easier for you)
- 6 Medjool dates, pitted
- ¼ teaspoon cinnamon powder
- 2 tablespoons coconut butter
- 2 teaspoons vanilla extract
- Wee pinch of sea salt
- Fresh berries to serve
- Place chia seeds in a medium size mixing bowl and set aside.
- Strain cashews and rinse well.
- Place cashews in an upright blender, adding 4 cups of water, the dates, salt, cinnamon, coconut butter and vanilla extract.
- Blend on high speed for 2 minutes
- Pour liquid into bowl with chia seeds, 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.
- Remove from fridge, whisk, and serve chilled topped with berries and a drizzle of raw honey or maple syrup if you’d like.
Prep and cook time: 10 min to prep. Cashews have to soak at least 4 hours prior, and it chills for an hour before eating, so plan ahead. But it’s an easy recipe!