Coconut Cashew Chia Seed Pudding

Ingredients

For the Cashew Milk:

• 1 cup raw cashews

• 3 ½ cups water

For the Pudding:

• 1 can (13.5 oz) coconut milk (BPA free can)

• 1 teaspoon real vanilla extract

• ¼ cup real maple syrup (adjust to taste)

• Optional superfood spices: cinnamon, cacao, maca

• 1 cup chia seeds

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Instructions

1. Make the Cashew Milk:

• Soak cashews in water for 3 hours.

• Blend soaked cashews with fresh water until smooth.

• (Cashew milk can be stored in the fridge for up to 5 days. Use it for smoothies, sauces, or drinking.)

2. Prepare the Pudding:

• In a blender, combine cashew milk, coconut milk, vanilla extract, maple syrup, and any optional spices. Blend until smooth.

• Stir in the chia seeds until evenly distributed.

3. Chill & Set:

• Pour mixture into individual mason jars or a large container.

• Refrigerate for at least 3 hours, stirring once after the first hour to prevent clumping.

4. Serve & Enjoy:

• Layer with fresh fruit like organic brain healthy blueberries or black berries.

• Add unsweetened coconut flakes, granola, or any toppings of your choice.

• Enjoy as a nutritious breakfast or snack! 

• Protein, omega’s, healthy fats, superfoods and nutrients. 

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