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I Can’t Believe It’s Chia (Pudding)

Print Recipe
chia pudding

Equipment

  • Medium size mixing bowl

Ingredients

  • 1 cup whole chia seeds
  • 4 cups filtered water
  • 1 cup whole cashews or cashew pieces ideally soak in cold water for 1 hour prior to preparing cashew milk, then strain and discard the soak water
  • 6 Medjool dates pitted OR
  • 1/4 cup maple syrup
  • 2 tsp vanilla extract
  • Wee pinch of sea salt
  • Fresh berries to serve optional for topping on either the vanilla or chocolate version
  • 1/4 cup dark cocoa powder optional if you want a chocolate version

Instructions

  • Place chia seeds in a medium size mixing bowl and set aside.
  • Prepare cashew milk as follows: Place cashews in an upright blender, adding 4 cups of water, the dates and/or maple syrup and the vanilla extract.
  • Blend on high speed for 4 minutes
  • Pour liquid into the bowl with the 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. If making a chocolate version, still your cocoa powder in once the pudding starts to firm up a bit.
  • 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. If the pudding is thicker than you like it, thin with a little extra cashew milk.

Notes

Prep and cook time: 10 min to prep. Cashews should ideally soak for 1 hour prior to making cashew milk and the pudding, and it chills for 1-4  hours before eating, so plan ahead. But it's an easy recipe!