I love making desserts year round, but when the leaves start to fall and the cold air stings my cheeks my favorite thing to make is pudding.
I found this Martha Stewart recipe for vanilla chia pudding and it’s really fantastic. And vegan (bonus points!). I was surprised by the simplicity of it as well; my mom and I were joking around about how Martha’s recipes usually require a day of planning ahead and 35 steps. This recipe is a keeper!
Vanilla Chia Pudding
1/2 c chia seeds
1 c raw cashews, soaked for at least 2 hours in water
4 c water
Pinch of salt
1/4 t cinnamon
2 T coconut butter/ manna
4 t vanilla extract
Maple syrup and raspberries/ blueberries/ strawberries for garnish
Put the chia seeds in a large mixing bowl.
Drain and thoroughly rinse the cashews.
Add cashews, water, salt, cinnamon, coconut butter and vanilla to a blender. Blend on high speed for two minutes
Pour mixture into bowl with chia seeds.
Whisk ingredients together and let the pudding sit out for about 15 minutes, whisking every few minutes to prevent clumping. The pudding will start to thicken quickly.
Set pudding in the fridge for at least 3 hours.
Drizzle with maple syrup and berries before serving.
I opted not to put dates into this recipe but you can add 7 dates to the blender if you wish.