Chia seeds are a wonderful food, and healthy Chia Pudding is a fabulous breakfast, as well as a great snack! Rich in fatty acids, chia seeds contain more omega-3’s than any other vegetarian source. They are also quite high in anti-oxidants, minerals and fiber. Further, I find that they are quite soothing for my digestive system (and I’m always looking for a boost in that realm).
I got the idea for this smooth and tasty recipe from yoga teacher extraordinaire and raw foodie, Jess Price. I give her full credit for turning me on to both chia seeds and chia pudding.
Chia Pudding
Ingredients
- 1 cup cashews, raw
- 3 cups water
- 1 tablespoon honey
- 1 teaspoon vanilla extract
- pinch celtic sea salt
- ¼ cup chia seeds
Instructions
- Place the cashews and water in a vitamix and blend on high speed until smooth
- Blend in the honey, vanilla, and salt
- Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)
- Place in the refrigerator overnight
- Serve
Equipment
When I have extra time I soak my cashews for several hours (be sure to discard the soaking water) which makes for an even richer, creamier treat. You can also experiment by adding cinnamon, vanilla beans, and other tasty enhancements to this recipe (in your desired quantity).
Don’t let the fancy presentation above fool you. This delicious, nutritious pudding is ridiculously easy to prepare. Throw a bit of chia pudding into a smaller mason jar and it makes the perfect driving snack –ideal for slurpping up on road trips.
If you venture into the land of chia seeds and healthy Chia Pudding please let us know how you like ’em!
Update: Per questions below, I have made this with a mixture of cashew and coconut milk and it is delicious. I have also used chia seeds to make my morning protein shakes more rich, creamy and nutritious. This chia pudding keeps in the fridge for 2-3 days. Enjoy!
suzanne thune says
why do you suggest to throw out the soaking water?
renee DV says
I made this over the weekend and brought some to work. Everyone loved it and never would have guessed it was dairy free had I not mentioned it. Next time I won’t share though, it was way too yummy!
debbie says
where do you buy chia seeds?
Dominica says
she links to them in the ingredients…
Kyle Berube says
Found this recipe through Laura Jane over at The RAWtarian dotCOM
She was inspired by you to share.
I whipped up a batch and drank it with a straw. It gave me the energy equivalent of 2 Bananas and 1 fresh coconut. I surfed for 2 hours and never felt a loss of energy.
Great stuff!
Thanks!
EVA says
Love the flavor – it was a bit thin – so i added more cashews as I like things thick and creamy – i realize that it will thicken overnight too.
It came out rich and delish – I still have to let it sit overnight – can’t wait!!!!
YUM – thanks for sharing!
Live Well,
Eva
Marian says
There is a little video here http://www.freecoconutrecipes.com/recipe_HomemadeCoconutMilk.htm that shows how to make your own coconut milk. Hope that helps.
Kendra says
Oh! I’m so glad I saw this post. I mix almond milk with blueberries and mango’s, now I can use chia seeds to make it even healthier. This past month we have had health challenges and your recipes are the answer to a healthier lifestyle. I can now share your recipes with my family and friends.
Tonia says
this is truly divine!
Rebecca Weiss says
I recently made your recipe (but didn’t add the coconut milk, since it wasn’t printed on the actual ingredients). Would you add the coconut in place of water? I don’t have a Vitamix blender, so used my Kitchen Aid. Would you recommend a food processor? My cashew milk seemed to separate a bit….even though I pre-soaked the nuts for a few hours before making. Would that matter on the separation of the cashews (very, very small bits) and liquid? I read all the comments and noted adding more chia seeds next time will thicken it, mine was liquid the first time around. Enjoying this raw, healthy alternatives in my life.
Lydia says
I like to make a version of this with blended banana. Then you don’t need the agave. It’s also good with of course, chocolate. and other spices, such as ginger!