Coconut Chia Seed Pudding
I think chia seed pudding has gotten a bad rap because so many people don’t know how to make it properly. When you get the proportions right, it is so creamy & delicious. Plus it’s one of the healthiest meals you can eat - top it with fruit & some seeds or granola and you’ve got a perfect breakfast. The chia seeds are full of omega 3’s to reduce inflammation and fiber to keep you full & satisfied until lunch. I love to make a big batch of this each weekend to have for the week ahead. It’s so easy to prep - just make sure you have a large container (ideally 8+ cups) to store it in!
Coconut Chia Seed Pudding
SERVES 6
1/2 cup of chia seeds
1 cup of cashews, soaked
1 can of full-fat coconut milk
2 1/4 cup of filtered water
5 dates
2 tbsp vanilla
1/2 tsp cinnamon
Pinch of sea salt
Toppings of your choice
Directions
Soak 1 cup of cashews in hot water for 30 minutes - 1 hour.
Drain the cashews and add to a high-powered blender with 2 1/4 cup of water, dates, coconut milk, vanilla, salt and cinnamon. Blend on high until completely smooth.
Add 1/2 a cup of chia seeds to a large container and pour in the liquid. Mix well and put in fridge for 8-12 hours to set. I like to pull the chia mixture out 1 or 2 times within the first hour of setting to mix again, just to make sure no clumps form.
Top with seasonal fruit, nuts, seeds or granola (my favorite toppings are pumpkin seeds & ground flax seed!)
Enjoy!
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Hi there, I’m Katie! I am a cat mom, music publisher, and certified health coach. I believe that food is medicine but that our health also goes well beyond what is on our plate. True health is deeply rooted in our mental, physical, relational and spiritual well-being. It is my passion to come alongside you and help guide you to a more healthy, balanced, and nourished life.
