If you’ve never had Chia before, you are missing out. Besides being higher in fiber and having lots of Omega-3, Chia contains plenty of calcium and will keep you fuller longer throughout the day. Plus, it’s yummy, so…you know, there’s that.
This recipe is straight out of Eat Cooked, Not Raw by Stacey Stowers. The only change I made was that I added extra cashews to make the pudding thicker.
This recipe calls for raw cashews, so unless you have a super high powered blender or Vitamix, soak the cashews in water for a couple of hours first to soften them.
– 1 cup raw cashews (I added an extra 1/2 cup)
– 3 cups of water
– 3 tablespoons of Grade B maple syrup or raw honey (I used honey)
– 1 tablespoon pure vanilla extract
– pinch of salt
– 1/2 Chia seeds
In a blender, combine the cashews, water, honey, vanilla and salt. I made the mistake of not reading the recipe all the way through first and also added the Chia. Wait to do this until the rest of the ingredients have been blended to a smooth, creamy texture.
Pour into a large bowl and refrigerate overnight.
Even though, I added the Chia early, I think the pudding still turned out alright.