Recipe of the week: Chia pudding


This scrumptious fruit pudding is very simple to make and can be a refreshing dessert after lunch or dinner, or a healthy breakfast just by itself. The secret is in the blended cashew cream, which provides a perfect custardy backdrop to the caviar-like pop of the chia seeds. Use any combination of seasonal fruit you like. Note: this pudding is 100% rawfood, but the use of honey may not be suitable for vegans.

Chia pudding

Ingredients

1 cup soaked cashews (soak for two hours, discard water)
2 tbsp maple syrup (or honey)
1/2 stalk vanilla bean
1/4 cup soaked chia seeds (soak for 20 minutes in water or almond milk)
Sea salt to taste
Seasonal fruits for garnish

Directions

Blend soaked cashews until smooth, the add maple syrup and soaked chia seeds. Pulse until the mixture combines well but doesn’t crush the chia seeds. Place mixture into a small bowl and top with fresh fruits. Ready to serve!

Thank you to Arif Springs, Raw Food Chef at Fresh @ Taksu, Ubud, Bali, for the recipe.

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Comments (4)

  1. shweta Ahuja says:

    This looks a yummi receipe. this Looks healthy too.
    will try the seasonal fruits available.Chia seeds have a lot of Nutritional values.

  2. Richard Eldred Hawes says:

    This looks lovely and not difficult to make. I have not made, or tasted, cashew cream but I am goping to give it a try and use it with some mixed fresh fruit

  3. Paul says:

    Great to see a (nearly) vegan and healthy recipe here! We’ve stayed at some luxury resorts in Asia where they serve a chia seed pudding like this at breakfast which is always a welcome treat. Tasty, healthy and vegan too! Easy to sway the honey for a bit of coconut sugar or agave syrup.

  4. Kristine Long says:

    Since we’ve been confined mostly at home, and I’m too scared to go out and dine in a restaurant for long periods of time, I’ve taken to home cooking and experimenting with food. I’ve seen a lot of chia pudding recipes that mostly use regular milk. Now, I’m thinking of alternatives like coconut milk and nut milk. This recipe is easy enough with most ingredients I already have in my pantry, except the cashews which I’m thinking of changing into almonds. Or I wonder if walnuts would taste better since I’m going to use almond milk already.

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