Chocolate Cashew Chia Pudding (Vegan)
Creamy, healthy, chocolate, cashew and chia pudding
Prep Time: 5 minutes
Total Time: 5 minutes
Makes: 2 to 3 servings
Ingredients
- 1/2 cup cashews
- 1/3 cup hot water
- 1/4 tsp vanilla extract
- 3 to 4 tbsps honey or maple syrup
- Pinch of cinnamon powder
- Pinch of salt
- 2 tbsps cocoa powder
- 1 cup water at room temp
- 1/4 cup chia seeds see notes
Instructions
- Combine the cashews and hot water in a small bowl. Cover and set aside for 15 minutes. This helps the cashews become extra creamy while blending.<br></br>
- Now combine all the remaining ingredients except the chia, in a blender. Drain the cashews and add them to the blender as well.<br></br>
- Blitz till smooth, then add the chia and blitz again to combine. You can also just stir the chia in by hand, but I prefer the blender to get them evenly dispersed and powdered slightly.<br></br>
- Pour the mixture into a jar and chill for 1 to 2 hours. It should be fairy thick by this time, but you can keep it for longer if it hasn't reached a scoop-able consistency yet. The pudding will thicken more the longer it sits.<br></br>
- Dig into the jar with a spoon or scoop the pudding into a bowl and for the most delicious combination, add some fresh fruit and almonds. Will keep in the fridge for 3 to 4 days although the consistency will be sticker as time goes by. Happy healthy eating!
Notes
*Chia seeds help the pudding thicken and 1/4 cup is a large-ish amount, but creates a scoop-able, thick pudding consistency. Over a couple of days, the texture gets a little sticky, so if you prefer, use just about 1 to 2 tbsps of the chia, and let it sit longer in the fridge. It will still thicken a fair bit and the texture will likely be a bit smoother.
*I like Dutch-process cocoa here for a stronger chocolate flavour, but you can use any kind you like.