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

  1. Soak cashews in filtered water for a minimum of 2 hours or overnight. Drain and rinse.
  2. In a blender add cashews, water, dates, cinnamon, vanilla and coconut oil. Blend on high for 3 minutes, until completely smooth.
  3. 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.
  4. Place mixture in a re-sealable container in the refrigerator for up to 5 days.

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