This is something I come back to over and over again.
It was one of the first raw vegan things I really got hooked on.
I have to thank Martha Stewart for her flawless recipe, otherwise maybe I wouldn’t have been as addicted.
To point out a few of the countless benefits of chia seeds:
High in antioxidants
One of the best sources of plant based omega-3 fats
Very high in fiber – 10g in 2 tablespoons
I love chia seeds in anything but pudding has to be my favorite way to eat them. They’re great mixed into a smoothie or even just water with a little lemon and maple syrup. I did post a great recipe for a chia seeds drink a few months ago…
You will need to plan ahead for this since you are essentially making cashew milk for the base.
1/2 c chia seeds
1 c raw cashews, soaked for at least 4 hours
6-7 soft medjool dates, pitted
1/4 t cinnamon
2 t vanilla extract or 1/2 t vanilla bean seeds
Pinch of salt
4 c water
2 T coconut butter, I use coconut oil when I don’t have butter and it works fine
Maple syrup & fruit for topping
Drain and rinse the cashews well.
Add all ingredients to a high powered blender except for the chia seeds, fruit and maple syrup.
Blend until smooth, at least a few minutes.
Pour your cashew milk into a large mixing bowl.
Stir in chia seeds.
Let the pudding sit out for 15 minutes, whisking every so often to prevent the chia seeds from clumping together as they start to absorb the milk.
After you see the pudding start to thicken, cover tightly with plastic wrap and refrigerate for at least 3 hours before serving.
Top with maple syrup and fresh fruit.
I had an abundance of fresh raspberries from the farmers market, so I made a raspberry maple sauce to drizzle on top.
I puréed 1 cup of raspberries with 1/4 cup of maple syrup and poured it into a pastry bag to make a pretty design on my pudding.
This makes approx. 6 cups of pudding and will keep well for 4-5 days in the fridge.
I also made an apple, husk cherry and raspberry ginger pie but I’ll save that recipe for another day…