Name: Creamy Chia Pudding
Prep time: 20 min
Total time: 20 min
Yield: 4
Ingredients: 1 ½ cups water; ¼ cup chia seeds; 6 large dates*; ⅔ cup raw cashews (if you don’t have a high-powered blender, these will likely need to be soaked in water for 2 to 4 hours, then drained); ½ teaspoon ground cinnamon; ½ teaspoon pure vanilla extract; Pinch of sea salt; Fresh fruit: berries, sliced bananas, chopped pineapple, etc.; Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.

Ingredients

4 serv.

1 ½ cups water
¼ cup chia seeds
6 large dates*
⅔ cup raw cashews (if you don’t have a high-powered blender, these will likely need to be soaked in water for 2 to 4 hours, then drained)
½ teaspoon ground cinnamon
½ teaspoon pure vanilla extract
Pinch of sea salt
Fresh fruit: berries, sliced bananas, chopped pineapple, etc.
Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.

Instructions

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1 In a liquid measuring cup, combine the water and chia seeds. Set aside until the mixture forms a gel, about 20 minutes.
2 If your dates aren’t soft and plump, place them in a bowl and pour hot water over them. Set aside for up to 20 minutes, or until the chia seeds are ready. Drain.
3 Pit the dates. In a blender, combine the pitted dates with the cashews, cinnamon, vanilla and salt. Pour in half or more of the chia gel (I prefer chia seeds in their blended state, so I poured in almost all of mine). Puree until smooth. If your pudding gets warm in the process, you’ll need to chill it until cool.
4 Serve individual portions of pudding with any remaining chia gel swirled in. Top with any garnishes you’d like. Store leftovers in the refrigerator.