Blueberry Vanilla Chia Pudding
Dessert for breakfast anyone? This creamy pudding is packed with nutrient-rich ingredients that provide slow release energy and keep you feeling full for hours. What a great way to start the day! You can easily make it the night before and store it in the refrigerator for a fast ‘grab and go’ breakfast. We also love to serve this pudding as a quick weekday dessert.
Ingredients
- 240 ml / 1 cup fortified soya milk or other plant milk
- 3 TBSP chia seeds
- 40 g / ¼ cup raw cashews
- ¾ tsp vanilla extract
- 2 soft sticky dates (e.g. Medjool) pitted
- pinch of salt
- 70 g / ½ cup frozen blueberries
- maple syrup optional
Suggested toppings
- Goji Nut Sprinkles (see recipe below); Granola
Instructions
- First soften the cashews in freshly boiled water for 15 minutes or so. 5 minutes before the end of the soaking time, add the dates. Drain thoroughly.
- Place all the ingredients in a high speed blender, starting with the milk. Give the ingredients a stir so that they are coated in milk. Start blending on low speed to break up the nuts and dates, then blend on high speed for a couple of minutes until completely smooth. Stop now and then to scrape down the sides. Taste test and add a splash of maple syrup, if desired.
- Scoop into two small bowls or ramekins and sprinkle on your desired toppings. The puddings can either be served immediately or chilled in the refrigerator for up to 24 hours. If storing in the refrigerator, cover the bowls to make them airtight. This will ensure the puddings keep their vibrant purple colour.
Tried this recipe?Let us know how it was!