An ultra-creamy and sustaining dairy-free breakfast or dessert that conjures up pudding memories of childhood. Except without the milk, gelatine, sugar, e-numbers and subsequent nap.
Now I don’t think much of the term “superfoods” (I reckon most whole foods are pretty super). That being said, modish chia seeds stack up like a boss nutritionally: fibre, protein, easily-absorbable vitamins and minerals, a high omega-3 content for brain power, balance and anti-inflammatory properties. Plus, they can absorb up to 12-17 times their weight in water, making you feel fuller for longer.
You’ll need to use a high-powered blender to get the best result here and pre-soaking the nuts is a must for a smooth and creamy finish.
Vanilla Chia Seed Pudding Recipe
½ cup chia seeds
1 cup raw cashew nuts (soaked in water for 4 + hours, then drained)
1 tin of full fat coconut milk
1 tbsp coconut oil
1 pinch sea salt
1/8 tsp cinnamon
3 tsp vanilla extract
1 cup filtered water
1. Place the chia seeds in a dry mixing bowl or large Tupperware.
2. Rinse the soaked cashews and check they are soft. * Trick: A quick bath in boiling water can speed this process up.
3. Combine all the other ingredients in a high power blender and blitz continuously for 2 minutes, until completely smooth. If you are using a nutribullet, blend in batches. Taste the mixture to see if you are happy with the level of sweetness.Add more dates or your favourite natural sweetener if you want more.
4. Combine the cashew coco concoction to the chia seeds, whisking continuously to avoid any clumps.
5. Cover the mixture and place in the fridge for at least 2 hours, preferably overnight. It will thicken significantly.
6. Remove from the fridge whisk again before serving. Top with berries or mangoes, granola or cacao nibs, toasted coconut, almonds or, well, just about anything.
7. Will keep for about 4-5 days if well sealed in the fridge.
Top with berries, mangoes, granola, cacao nibs, toasted coconut, almonds or, well, just about anything.