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Ingredients (serves 4-6)

½ cup chia seeds

1 cup cashews, soaked in water for at least 4 hours

4 cups filtered water

7 Medjool dates, pitted

Pinch sea salt

¼ teaspoon cinnamon powder

2 tablespoons coconut oil

4 teaspoons vanilla extract

1 vanilla bean, optional

Raspberries and blueberries to serve

Method:

Place chia seeds in a medium size mixing bowl and set aside.

Strain the cashews and rinse well. Place in an upright blender and add 4 cups of filtered water, dates, salt, cinnamon, coconut butter and vanilla extract. Remove seeds from vanilla bean (if using) and add to the blender, place pod in bowl with chia seeds. Blend on high speed for 2 minutes and pour into bowl with chia seeds and vanilla bean pod, whisk well. Let the mixture sit for 10 to 15 minutes, whisking every few minutes to prevent the chia seeds from clumping. The dessert will thicken quickly. Place in the fridge and chill for 1 hour.

Remove from fridge, whisk. Remove the vanilla bean pod (if using), serve chilled topped with berries.

For a chocolate version

I use Green and Blacks organic cocoa powder; it’s very smooth, with a rich dark chocolaty flavour and doesn’t need any extra sweetener.

4 teaspoons good quality cocoa powder per cup of pudding

Raspberries to serve

Once the dessert is chilled, remove the amount (in cups) you would like to flavour with chocolate and sift in 4 teaspoons of cocoa powder per cup of pudding. Stir well and serve chilled topped with raspberries.