Honey-Roasted Plum and Raspberry Chia Pudding


With a creamy consistency similar to tapioca, chia pudding is the perfect summertime treat. Simple to make, the pudding can be prepared up to three days in advance.

  • 6Servings


  • 1/2 cup raw cashews
  • 3 large (1/4 lb.) red plums, pitted and quartered
  • 3 Tbs. honey, plus more to taste
  • 11/2 cups fresh raspberries, plus more for garnish
  • 2 tsp. vanilla extract
  • 3 Tbs. coconut butter
  • 6 Tbs. chia seeds


1 | Soak cashews in large bowl of cold water 2 to 4 hours. Drain, rinse, and drain again. Preheat oven to 400°F. Arrange plum quarters in single layer in baking dish, drizzle with honey, and roast 20 minutes, or until soft and juicy. Cool.

2 | Blend raspberries, vanilla, and 1½ cups water in blender until smooth. Transfer to strainer, and strain out raspberry seeds.

3 | Add plums and coconut butter to blender along with strained raspberry mixture and drained cashews and blend until completely smooth. Transfer to bowl, and whisk in chia seeds. Refrigerate 2 to 3 hours, or until chilled. Serve garnished with raspberries.

Nutrition Information

  • Calories: 210
  • Carbohydrate Content: 24 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 4 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 6 mg
  • Sugar Content: 13 g