- Combine the berries, orange juice, and salt in a medium pot and bring to a boil over high heat. Cover, reduce the heat to low, and simmer for 5 minutes, or until the berries have softened and released their juices. Remove from the heat and allow to cool slightly.
- Transfer the mixture to an upright blender, add the cashews, coconut butter, and vanilla, and blend until completely smooth. Pour into a widemouthed quart jar or a medium bowl, add the chia seeds, and whisk thoroughly, making sure there are no clumps of seeds hiding anywhere. Allow to sit for a few minutes and then whisk again. Leave the whisk in place and refrigerate for at least 1 hour, or until completely chilled, whisking every now and then to distribute the chia sees evenly and help cool the pudding quickly. The pudding will thicken further overnight; if it gets too thick, stir in a splash of water or nut milk. Store the pudding in an airtight glass jar or other container in the fridge for up to 5 days.
Excerpted from Whole Food Cooking Every Day by Amy Chaplin (Artisan Books). Copyright © 2019.