Chia seed pudding is one of the most baffling dishes to people who haven't come fully to terms with a healthy, natural, superfood-rich diet. There is nothing in our conventional diet similar to Chia Seeds, so the texture can be hard for people to adhere to. However, if you make it the right way, it will soon be nothing but a creamy bowl of goodness, resembling cold rice pudding, but much, much better. If you're still not convinced even by the recipe below, just eat it anyway knowing it is doing you the world of good!
1/2 Cup Cashew Nuts
1/2 Cup Coconut Milk
5 Tablespoons Chia Seeds
2 Teaspoons Agave or Raw Organic Honey
Pinch of Himalayan Pink Salt
1/2 Teaspoon Vanilla Extract
Cinnamon, to taste
1/2 Teaspoon Maca
Start by blending the cashew nuts with the coconut milk, for around one minute. This will form a thin paste. Add the natural sweetener, salt, vanilla, cinnamon and maca and blend again, for another 1-2 minutes, until the cashews are completely broken down. If you think it needs thinning, add a tablespoon of cold water.
Place your chia seeds in a bowl and and pour the milky mixture over them, stirring with a fork so that the seeds become fully coated. Set this mixture briefly in the fridge, and then stir again after 5 minutes. Cover with cling film and leave in the fridge for about an hour.
When ready to eat, remove from the fridge and top with a selection of berries, fruit, nut butter, goji berries, nuts, seeds and Qnola, or other granola of choice.
For a berry infused chia seed pudding, blend 1/2 cup frozen blueberries with the cashews and the milk, and then follow the instructions above.
Recipe by Danielle Copperman.