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.
- 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.
- 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