CHIA SEED PUDDING

CHIA SEED PUDDING, extra creamy please!

I have been on the pudding train over the past week, but can you blame me? It's like dessert for breakfast. Or breakfast for dessert. You get the picture.

These little suckers pack a serious nutritious punch too


A little bloated? Chia Seeds. Need an immunity boost? Chia Seeds. Lacking fiber? Chia Seeds. Digestion off? Chia Seeds. I could go on and on.


They are also really excited to be in the TAF Grab N Go Fridge next week for all your busy morning and afternoon snack needs!

Pair it with fresh fruit, homemade jam , granola, or enjoy its sweet simplicity on its own!

 

i n g r e d i e n t s

1 cup soaked cashews

¾ cup full fat coconut milk ( from a can-- if separated, blend first and then measure) 

1 cup water

1 tbsp coconut oil, melted  

5 medjool dates, pitted 

2 tsp vanilla extract 

½ tsp sea salt 

¼ cup chia seeds

 

d i r e c t i o n s 

Add all ingredients ( minus chia seeds) into blender and blend until smooth. Pour into a container that has a lid/sealing capability. Now  stir in chia seeds.  Allow pudding to thicken in fridge overnight. Store in refrigerator up to 4 days. 

Top with fresh fruit, jam, granola, nut butter, etc for serving! 

4 comments

  • This is what I do! Soak the cashews in enough water to cover them. I soak them for like an hour or 2, until they become soft, and then I drain them.

    Liz
  • Would love to make but soak cashews in what? Water I assume. Then do you strain and add cashews.

    Patti barnes
  • My question is the same as Katherine! Soaked cashews?

    lisa
  • What does 1 cup of soaked cashews mean? What do you soak them in? For how long? Do you put the liquid you soaked them in into the blender?

    Katherine

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