This vanilla chia pudding recipe comes from Amy Chaplin’s beautiful book At Home in the Whole Food Kitchen which has been in my cookbook library for the last few years but I’ve been revisiting. It’s a great one.
And this is my favorite on-the-go cutlery from Black + Blum…
VANILLA CHIA PUDDING
serves 6 - 8
1/2 cup chia seeds
1 vanilla bean
1 cup raw cashews, soaked for an hour or two
4 cups filtered water
7 Medjool dates, pit removed
pinch of sea salt
1/4 teaspoon cinnamon
2 tablespoons coconut butter or coconut oil
4 teaspoons vanilla extract
Place chia seeds in a medium bowl.
Drain and rinse cashews, and add to blender with 4 cups water, dates, salt, cinnamon, coconut butter or oil, vanilla extract, and the scraped seeds from the vanilla bean (add the vanilla bean pod to the bowl with the chia seeds). Blend on high until completely smooth.
Pour only one cup or so of the liquid into the bowl with the chia seeds and whisk thoroughly to prevent clumping. Add remaining liquid and whisk again. Let mixture sit for 10 minutes, whisking a few times. Place in fridge for at least 2 hours (preferably overnight) or until completely chilled. Remove vanilla pod before serving. Store in the fridge for up to five days.