This decadent tasting Chia Pudding Recipe is sinful in taste only - it’s actually as healthy as can be! It can be infused with your favourite tea and it makes a tasty breakfast, dessert or snack idea. It’s free of dairy, gluten and refined sugars, and bursting with nutrients. Chia is rich in omega-3s, fibre and antioxidants, while the cashews are a good source of magnesium, zinc & vitamin E. These nutrients are great for overall health, have immune boosting and anti-inflammatory effects and are also particularly wonderful for radiant skin. Infusing the recipe with tea, gives it a much more sophisticated and delicious taste and it makes the recipe even more versatile. Plus, you’re avoiding artificial flavours and getting added antioxidants and nutrients from the tea.
Transform it into a spicy, fruity or citrusy combination by switching up the tea that you use. We love it with spicy Herbal Chai, fruity Wildberry wave, creamy Vanilla Plantation, London Fog or Chocolate Hug tea.
dairy-free, gluten-free and vegan
1 tsp Berry Victoria Tea
1 cup boiling water
1/4 cup chia seeds
1/2 cup cashews (soak 2 hours to overnight)
1 tbsp coconut butter (recipe below)
pinch of sea salt
pinch of cinnamon
maple syrup & fresh seasonal berries for toppings
- Brew Berry Victoria Tea double strength ~ bring water to a full rolling boil, and pour over the tea. Steep 10 minutes, then strain. Tea should be at room temp before using.
- Drain cashews, and rinse 2 times with cold water.
- Combine cashews, tea, salt, cinnamon, and coconut butter in blender or food processor. Blend on high speed until mixed ~ approximately 2 minutes.
- Place chia seeds in a mixing bowl. Add mixture from blender to chia seeds - whisk thoroughly.
- Let pudding set, 10-15 minutes; whisking frequently to prevent clumping.
- Cover & place in refrigerator to chill for 2-3 hours. Pudding can also be made in advance and refrigerated overnight.
- When ready to serve, whisk pudding and divide into bowls or cups. Drizzle with maple syrup and top with fresh seasonal berries.
- recipe adapted from award-winning cookbook author & chef, Amy Chaplin.
HOMEMADE COCONUT BUTTER
Buy coconut butter at your local grocery or health store or you can make your own coconut butter.
- Combine 3-4 cups unsweetened shredded coconut and pinch of sea salt in a food processor. Mix for approximately 8-10 minutes until a creamy butter forms. Scrape down the sides every few minutes or as needed. Makes approximately 1 cup.
*Don’t cut this recipe in half, you’ll need the full 3-4 cups of coconut so there is enough for your food processor to “churn” or work with. Blenders will not work as well as a food processors as many of them will just kick up the coconut.