Pistachio Chia Pudding

This is for the CHIA PUDDING lovers or peeps who’d like a simple, nutritious & delicious dessert. A recipe from me to you with love.

The only planning this recipe requires is the soaking of the cashews for 2 hours. Cashews will give this dessert a thick, rich and lush consistency. If you don’t wanna use cashews just omit this step, and use any plant mylk at hand.

INSTRUCTIONS:

1./ Preparation of CASHEW CREAM:

1/2 cup cashews, soaked for 2 hours

1 cup of water

— Soaking will soften your cashews hence they will be easier to blend. Drain soaked cashews and blend with 1 cup of water.

2./

2 tbsp liquid sweetener of choice

2 tbsp cacao powder (I used 1 tbsp carob & 1 tbsp cacao powder)

1/4 tsp cardamom (add more to taste)

pinch of salt (optional, but brings out the natural sweetness of food)

—- At this stage, you have the cashew cream in your blender. Now add all the ingredients in step 2 to blender. You can add any other spices here you’d like. Blend.

3./

2 tbsp pistachio

3 tbsp chia seeds (if you don’t use the cashew cream in this recipe use 4 tbsp of chia seeds in total)

— You have the option to stir through your chia seeds and chopped pistachio the blended mixture, and let it thicken up in the fridge, OR add pistachio & chia to the blender. Blending at this stage will result in a thick pudding in seconds & you don’t have to wait for the mixture to thicken up.

4./

Serve with anything your heart desires. Makes 3-4 servings, depending on serving size. Keeps good for 5 days in the fridge.

If you make this recipe let me know how you liked it, would love to hear how you made this recipe your own (more spices, different nuts, no nuts, more fruit…)

Stefi x