Berry Chia Pudding

Don't deprive yourself of luscious desserts. Replace sugary treats with healthier options — like this fruit-based dessert — that still taste good

Photo: Photography by Anson Smart

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  • 4 cups fresh or frozen berries (about 1 pound/455 g; weight depends on berries used)
  • 1 ½ cups (360 ml) freshly squeezed orange juice
  • Pinch of fine sea salt
  • ½ cup (2 ¼ ounces /65 g) raw cashews or macadamia nuts
  • 2 tablespoons (1 ounce/30 g) coconut butter (store-bought is best here)
  • 2 teaspoons vanilla extract
  • 6 tablespoons (2 ounces/60 g) chia seeds


  1. 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.
  2. 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.