Chia Pudding With Maple Cashew Cream
Chia pudding is the ultimate “oh look I packed a healthy snack; I have my life together”. I personally could not have this as a meal, chia pudding is strictly snack territory and ticks off quite a few must have’s: great source of fibre, protein, and plenty of micronutrients in the fruit/nuts and seeds you choose to add.
Let me know if make it, even better upload and tag me on socials.
What you’ll need:
For chia pudding:
1.5 cups of milk of choice, I used coconut milk (as in coconut milk in the nut milk alternative section - not tinned coconut milk)
3.5 tablespoons of chia seeds.
1 teaspoon of vanilla essence
For maple cashew cream:
100g of cashew
100g of water
2 tablespoons of maple syrup
Fruit and nuts of choice
What to do:
Place chia seeds, milk and vanilla essence in a container and mix with a spoon. Place in the fridge to set it should be gelatinous consistency, check on it after an hour and if it too watery, simply add an extra teaspoon of chia seeds and mix around.
Place all cashew cream ingredients in a food processor and pulse on medium for around 20 seconds, scrape down sides then repeat. Place in the fridge before serving.
Construct your chia pudding in a glass or container, you can layer chia pudding/berrier/nuts and seeds repeat or as I have done in the pic, just a later for each with cashew cream on top.
Why not try:
Adding cacao for a chocolate flavour.
Adding chai spices.
Stew some apples or rhubarb to add atop.