There is chia seed pudding and then there’s chia seed PUDDING.
Don’t get me wrong, there isn’t a chia seed pudding recipe I haven’t liked, but many have a gelatinous texture that isn’t exactly pudding-like.
After many trials and tribulations, I’ve come up with the following recipe that has a sweet taste (from dates only and no added sweeteners) and rich, creamy texture (without dairy), like a true pudding should. It’s so good, I actually prefer eating it plain…and as a dessert. Better yet, the cashew milk it is made with is just downright delicious all on its own!
Chia Seed Pudding
1/2 cup chia seeds
1/2 cup shredded, unsweetened coconut
2 cups water
1/2 cup raw cashews (soaked for 2 hours)
6 Medjool dates, pitted
1/2 teaspoon pure vanilla extract
Put the chia seeds and shredded coconut into a mixing bowl and stir until evenly distributed. Set aside. Blend the water, cashews, dates and vanilla extract until smooth and creamy.
Pour the cashew milk blend into the bowl with the chia seeds and coconut and stir until the seeds are evenly distributed and there are no clumps. The mixture should resemble a thickened liquid as shown below.
Let sit for 5 minutes and stir again. You’ll notice the seeds are starting to gel. Let sit and stir for two more rounds and then put into the refrigerator for a few hours to set.
For a more complete meal, I recommend the following serving suggestions:
– with banana chunks and cinnamon
– with slivered almonds and cranberries
– with mango chunks and shredded coconut
How do you like your chia pudding?
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