My attempt at recreating a Juice Press fave. Sometimes that sorta thing just doesn’t pan out but for this one … We prevailed! Hoorah!
You can make your own cashew butter by pureeing 2 cups of unsalted raw cashews with 2 to 3 tbsp coconut oil but I went the simple route this time round and just grabbed a jar off the shelf. Artisana makes a great one, nice ‘n pure, nuthin’ but cashews in there. Which is music to my ears!
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Chia Seed Pudding with Cashew Recipe
- 1 cup (8 oz) unsweetened coconut cream or coconut milk
- 1/2 cup water
- 2 tablespoons raw coconut butter
- 5 – 7 dates, pitted
- 1/4 tsp coarse kosher salt
- 1/2 tsp pure vanilla extract
- 1/3 cup chia seeds
- Cashew butter, for topping
Blend all ingredients except chia seeds and cashew butter until smooth. Add chia seeds and refrigerate, covered, 2 – 3 hours or overnight. Top with a dollop of cashew butter and enjoy!
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