Made with homemade (but not in a scary way) cashew milk.
This Cashew Chia Pudding with Coconut Cream, Chocolate & Bananas is made with… promise you won’t run away when I say this… homemade cashew milk. Yes friends… you can… make milk. And you can do it without crazy things like nut milk bags, which I do have, but use about as much as I use my mortar & pestle because ugh. It it even slightly sniffs of fussy I just straight up will not do it. Note: This will not stop me from inexplicably buying all of these kitchen tools.
Cashew milk is a completely different thing than other nut milks and I am so excited I discovered it light years after everyone else did.
Yes, you do have to soak the nuts overnight, but throwing them in a glass of water and sticking them in the fridge is actually a pretty easy thing to do while I’m rummaging for dessert in the kitchen.
My other recent favourite discovery is coconut cream. All those times I considered opening a can of coconut milk, draining off the water, dragging out my mixer and whipping it up… which I obviously didn’t do because again – fussy, dishes, ugh. But coconut cream??!! It is literally like opening up a can of ready to go whipped cream!! It is the best invention of our time. One of them anyway.
Cashew Chia Pudding with Coconut Cream, Chocolate & Bananas, the details…
Ok, so we’ve talked about soaking the cashews overnight. The next day, you’ll drain them and toss them in the blender with some more water, dates, coconut sugar, coconut oil, salt and vanilla & almond extracts. You want to blend this very well, so give it a good 3-4 minutes until it’s really good and smooth.
You’ll pour this mixture into a jar and add in some chia seeds. I’m sure in this day I don’t need to tell you how good chia seeds are for you, but if you need a reminder, read this.
Give it a really good mix, or better yet, put the lid on and shake the heck out of it. Refrigerate the jar for several hours until the mixture is thick.
Scoop some of the pudding into a bowl and top with sliced bananas, chopped dark chocolate, a sprinkle of cinnamon and a big dollop of coconut cream.
Looking for more fun breakfast recipes? Try these…
Recipe-ish…
Let me know what you think!
Cashew Chia Pudding with Coconut Cream, Chocolate & Bananas
Ingredients
- 1 cup cashews soaked in water overnight
- 3 cups water
- 4 dates
- 3 Tbsp Coconut sugar
- 1 Tbsp coconut oil
- 3/4 tsp salt
- 2 tsp vanilla extract
- 3/4 tsp almond extract
- 1/2 cup chia seeds
To serve:
- Coconut Cream
- Chopped dark chocolate
- Chopped bananas
- Cinnamon
Instructions
- Drain cashews and add to the blender along with the dates, coconut sugar, coconut oil, salt, vanilla and almond.
- Blend until completely smooth (3-4 minutes).
- Pour the cashew mixture into a jar and add the chia seeds.
- Mix well.
- Refrigerate for several hours until thick.
- Spoon into bowls and top with some of the coconut cream, chocolate, bananas and a sprinkle of cinnamon.
If you like this Recipe for Cashew Chia Pudding with Coconut Cream, Chocolate & Bananas please go try my Recipe for Chocolate Baked Oats with Ricotta & Espresso. It’s honestly amazing!
