Chia Seed Pudding, 3 Ways {New Year Reset Day 8}
Here are my three favorite ways to eat chia pudding. Vanilla,chocolate, and raspberry, eat them one at a time or layered into a parfait!
Serves: about 6 cups
  • Adapted from Amy Chaplin:
  • ¾ cup chia seeds
  • 1 vanilla bean
  • 1 cup raw cashews, soaked 2 to 8 hours in 2 cups filtered water
  • 4 cups, filtered water, divided
  • 7 Medjool dates, pitted
  • ¼ teaspoon sea salt
  • ¼ teaspoon ground cardamom
  • 2 tablespoons coconut butter or extra-virgin coconut oil
  • 1 tablespoon vanilla extract
  • For the chocolate layer:
  • 4 tablespoons unsweetened cocoa powder
  • 2 tablespoons maple syrup or honey
  • For the raspberry layer:
  • 1 pint fresh or frozen raspberries
  • 2 tablespoons maple syrup or honey
  • To Serve:
  • fresh raspberries
  • hemp seeds
  1. For the Vanilla Chia Seed Pudding:
  2. Place chia seeds in a medium-size mixing bowl. Split the vanilla bean in half lengthwise, scrape out the seeds, and add them to a high-speed blender. Place the vanilla pod in the bowl with the chia seeds.
  3. Strain cashews and rinse well. Add to the blender along with 4 cups of filtered water, dates, salt, cardamom, coconut butter and vanilla extract. Blend on high speed for 2 minutes and pour into bowl with chia seeds, and vanilla bean pod, whisk well. Let mixture sit for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping. Place in the fridge and chill for 1 hour.
  4. Remove from fridge, whisk. Remove vanilla bean pod (if using), serve chilled topped with berries.
  5. To make the parfaits:
  6. Divide the vanilla pudding into thirds, which should be about 2 cups. Follow the instructions for the chocolate and raspberry variations. Layer the pudding into cups. Top with remaining raspberry compote, and garnish with fresh raspberries and hemp seeds.
  7. Variations:
  8. Chocolate Chia Pudding:
  9. Add 3 tablespoons cocoa powder and 2 tablespoons maple syrup. Whisk well to combine.
  10. Raspberry Chia Pudding:
  11. In a small saucepan combine the raspberries, maple syrup and a pinch of salt and bring to a boil. Reduce the heat to low, and cook, stirring often until the fruit is broken down and starts to thicken slightly. Let cool to room temperature. Add ¼ cup of the compote to 2 cups of the vanilla chia pudding and stir well to combine. Taste and add additional compote if desired.
Recipe by Scaling Back at