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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 | 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
- Cholesterol Content 0 mg
- 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