Recipe courtesy of Dini Klein

Guilt-Free Cashew Chia Pudding

Sweet and full of wholesome goodness, this pudding is good for any time of the day.
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  • Level: Easy
  • Total: 25 min (includes chilling time)
  • Active: 10 min
  • Yield: 6 servings
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Ingredients

1/2 cup roasted unsalted cashews

6 Medjool dates, pitted 

2 cups water 

1 tablespoon coconut oil 

1/4 cup plus 2 tablespoons chia seeds 

Nuts, seeds and fruit of choice, for topping 

Directions

  1. Combine the first 4 ingredients in a high-speed blender and blend for 30 seconds or until completely smooth. Pour into a container and stir in the chia seeds.
  2. Cover, and place in the refrigerator for at least 15 minutes so the chia seeds absorb the cashew milk and the mixture becomes a creamy pudding. Alternatively, for a really pretty breakfast, you can also lay sliced fruit against the inside of individual glasses, then pour the chia pudding in. Let the puddings set in the fridge! 
  3. Finish with your favorite toppings and serve. 
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