(Recipe can be found on Elizabeth Rider’s site here.)
Step by Step Instructions:
Vanilla Chia Seed Pudding will be yours to enjoy in no time. Here’s what you’ll need: Sea Salt, Cinnamon (optional), Chia Seed, Vanilla (Hopefully you know of my love for vanilla bean paste by now), Maple Syrup, and a cup of cashews.
In a high speed blender (see note at bottom if you don’t have one), pour in 3 1/2 cups of purified water.
Measure out 1/4 cup of maple syrup and add it to the blender.
Add 1 tablespoon of vanilla to the blender. You can see I’m using vanilla bean paste that is chock full of awesome flecks of vanilla…yum!
Next the cup of cashews goes in. (Again see note below on these if you don’t have a high speed blender like a Vitamix or Ninja.)
I opted to add a good dash of cinnamon. It’s so darned good for you and I love how this spice warms you up from the inside out!
And turn the blender on high and let it go to town! You don’t want any chunks of cashew left so blend, blend, blend.
Here’s the mixture after I was done blending. All I could see were flecks of vanilla, which was my indication that it was smooth and creamy.
Grab a medium-sized mixing bowl and pour the cashew mixture in it.
Measure out 3/4 cup of chia seeds.
Add the chia seeds to the mixture…
…and whisk it in so that the chia seeds are throughout the pudding mixture.
I used a funnel to make this part as clean as possible. Just divide the pudding between some glass containers, like these mason jars.
Pop the lids on the jars and refrigerate for 2 hours at a minimum. You want this nicely chilled and to be pretty set up. You’ll see how the chia seeds plump up after a few hours of chilling.
Here’s the pudding after about 2 or 3 hours of chilling. You can definitely see the plumped chia seeds and how the pudding has thickened. At this point, you can serve it up for a dessert or a snack. It’s full of flavor and totally customizeable. Add your favorite flavors like blueberries, peaches, raspberries, you get the idea. This is crazy good and guilt-free…gotta love that! Happy chilling!
Makes approximately 8 servings
Ingredients:
1 cup raw, unsalted cashews, rinsed
3 ½ cups purified water
¼ cup organic maple syrup
1 tablespoon good-quality vanilla extract (or 1 whole vanilla bean)
Pinch sea salt
3/4 cup whole chia seeds
Optional: heavy pinch of cinnamon, 1/2 teaspoon of lemon zest, or 5 fresh mint leaves
Preparation Instructions:
1. In a high speed blender, add the cashews, water, maple syrup, salt, vanilla and any other flavors you like (I went with some cinnamon too) at this time. Then blend until the mixture is really creamy and smooth and the cashews are completely blended.
2. Grab a medium-sized mixing bowl and pour the cashew mixture in it. Whisk in 3/4 cup of chia seeds.
3. Once the pudding is well combined, divide it into glass containers (like mason jars) to go into the refrigerator.
4. Refrigerate for at least 2 hours. At that point, the pudding will be chilled and set. Then you can enjoy it as a snack or a dessert. I topped mine with fruit (blueberries & peaches were fantastic on it), or this pudding is wonderful on its own.
*Note from Elizabeth:
If you do not have a high-powered blender soak the cashews for about 3 hours before blending them for a smoother consistency.
One of my fave recipes!! So glad you made it! And my Ninja works so well for this pudding. Love it, and I’m making more tomorrow!
I’m totally in love with this, so thank you again for finding this recipe! I can’t wait to keep trying different variations of the pudding!