Cashews, dates and vanilla are used to make this creamy chia seed pudding! This treat is a lot better for you than regular custard. You should also find chocolate custard.
– 1 ½ cups water – ¼ cup chia seeds – 6 large date – 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 Optional topping – Fresh fruit: berries, sliced bananas, chopped pineapple, etc. – Sprinkle of cocoa powder, mini chocolate chips or finely chopped dark chocolate, toasted coconut, cinnamon, etc.
Put the water and chia seeds in a liquid measuring cup. Leave it alone for about 20 minutes, or until the mixture turns into a gel. Put your dates in a bowl and pour hot water over them if they aren't soft and full.
Leave it alone for up to 20 minutes, or until the chia seeds are ready. Drain it. Put the dates in a pit. Put the dates with their pits removed, cashews, cinnamon, vanilla, and salt in a blender.
Half or more of the chia gel should be added. I like my chia seeds blended, so I added almost all of mine. Blend until smooth. It will need to be put in the fridge until it is cool again if it gets warm during the process.
Divide the pudding into serving bowls and swirl in any extra chia gel. You can add any toppings you like on top. Put any leftovers in the fridge.