With its tapioca-like consistency, this recipe makes for a great tasting and deliciously filling raw food dessert or healthy breakfast. It is an amazing source of omega-3’s and beneficial energy nutrients. Feel free to add more or less sweetener, vanilla, or other ingredients like hemp seeds, walnuts, fruit etc.
Vanilla Chia Seed Pudding
2 cups sweetened cashew nut milk:
1/2c raw cashews
2T coconut sugar or raw agave
1T coconut oil
Pinch pink salt
1/3c chia seeds
Pinch cinnamon *opt
Make the sweet nut milk. In a medium sized bowl, add the seeds and pour the milk in, stirring every 30 seconds or so for about 5-6 minutes; the chia will begin to plump and swell. When all is well combined, let stand for 20-30 minutes stirring the mixture every 5 minutes or so until it thickens into a nice tapioca pudding consistency. I prefer eating this after at least an hour or even over night but is delicious and a bit crunchy earlier on. Serve on its own or with fresh fruit.
Talk about instant gratification, this dessert is not only filled with healthy fats and beautifying agents, it TASTES AMAZING. Let it set up in the fridge if you can wait and serve with fresh berries and/or a whipped coconut cream topping. It really is outstanding and takes less then 5 minutes to prepare, 35 if you are willing to wait out the chill factor. This was my first run through so I can totally see how easy it would be to change up the flavors by using different milks, extracts, even by adding texture with nuts or seeds. #FRICKENDELCIOUS
Raw Chocolate Avocado Pudding
1 ripe avocado, peeled, pitted and chopped
1/4c raw cacao powder
1T coconut oil
1-2T raw agave or raw honey
1/3c cashew or almond milk (made on the creamier side)- more if needed
Pinch pink salt
In a blender, combine all ingredients and process until super smooth and creamy.
Transfer into a serving bowl or dish and refrigerate to chill the pudding and let it set up- about 30 minutes.
I love this pudding, super creamy, super yummy and super comforting. Play with the flavors by adding chocolate or using coconut milk in place of or in addition to the cashew nut milk. You could use another non-dairy milk but I find the cashews to lend a creaminess and a fullness that another nut or even a soy or rice milk may not offer. SUPER FRICKEN YUM.
Sweet Tapioca Pudding
3-1/2c cashew nut milk
¼c agave syrup or organic cane sugar
1/4c Organic Tapioca Pearls
1/4t pink salt
In a smallish pot, place all of the ingredients except the vanilla and bring to a gentle boil, stirring often as to prevent the pearl from sticking to the bottom of the pot. Reduce the heat and simmer for 10-15 minutes or until most of the milk has been absorbed, the pudding has thickened and gotten creamy and the pearls have lost their opaqueness. Stir in the vanilla and turn off the heat and let steam, covered for 10 minutes or so. Remove to a glass container or serving bowl and refrigerate until completely cooled.
*Use coconut milk in place or in addition to the cashew nut milk for a delicious variation