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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Ingredients
- 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
Preparation
- 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.