Chia pudding makes a nice breakfast or dessert and you can flavor it with whatever you like! You may remember I posted recipes for vanilla, chocolate and strawberry last year. Today I’m sharing a seasonal spin on the original recipe. The homemade nut milk, dates, and vanilla make all the difference in this recipe and it only takes minutes to make in the blender! Chia seeds are a concentrated source of omega-3 fatty acids as well as dietary fiber. They are nutrient rich and contain a significant amount of vitamins and minerals compared to their size. The word “chia” is actually the Mayan word for “strength” which is fitting since chia seeds are a complete protein (meaning they contains all the essential amino-acids we need as humans). If you’re unfamiliar with chia seeds, they become gelatinous when soaked. In herbalism they are known as a demulcent which is cooling and soothing for those with compromised digestion.
pumpkin pie chia pudding
recipe adapted from amy chaplin‘s at home in the whole food kitchen
serves 6-8
ingredients
1/2 cup chia seeds
1 vanilla bean (optional)
1 cup raw cashews, soaked at least 2 hours, preferably overnight in filtered water
4 cups filtered water
10-12 medjool dates, pitted
pinch of salt
1/2 teaspoon ground cinnamon
1/2 teaspoon ground ginger
1/8 teaspoon ground cloves
1/4 teaspoon ground nutmeg
2 tablespoons coconut butter or extra virgin coconut oil
4 teaspoons vanilla extract (make sure no sugar added)
1/2 cup – 2 cups pumpkin puree depending on if you want to make the whole batch pumpkin (if from a can make sure BPA-free lining and unsweetened)
directions
place chia seeds in a large bowl. split vanilla bean in half lengthwise with knife and scrape out seeds with the tip of the knife. add the seeds to upright blender. set aside vanilla bean pod.
drain and rinse cashews, and add to blender along with 4 cups of fresh filtered water, pitted dates, salt, spices, coconut butter/oil, and vanilla extract. blend on the highest speed until completely smooth, about 1-2 minutes. pour into bowl with chia seeds and whisk thoroughly. let mixture sit for 10 minutes, whisking a couple of times to prevent chia seeds from clumping. add vanilla pod to bowl with chia seeds if using. place in the refrigerator for 2 hours or until completely chilled. remove vanilla pod before serving. add 1/2 cup pumpkin puree per 1 1/2 cups chia pudding and stir until combined. store any leftovers in covered jar in the refrigerator for up to five days.
