vanilla bean cashew chia pudding
1 cup raw cashews
4 cups filtered water
7-8 pitted dates
1 tsp. cinnamon
1 vanilla bean pod, split, scrapped
and seeded (or 1 tsp. vanilla)
1 tbsp. coconut oil
½ cup of chia seeds
- Soak cashews in filtered water for a minimum of 2 hours or overnight. Drain and rinse.
- In a blender add cashews, water, dates, cinnamon, vanilla and coconut oil. Blend on high for 3 minutes, until completely smooth.
- In a large bowl whisk cashew mixture with chia seeds. Let stand for 10-15 minutes, whisking every2-5 minutes to prevent chia seeds from clumping.
- Place mixture in a re-sealable container in the refrigerator for up to 5 days.