An absolute favourite from Dr Libby Weaver’s Real Food Kitchen recipe book. Have for breakfast or as a snack during the day.
In a blender or food processor blend together the cashews, water and salt and vanilla bean seeds until creamy and smooth. Pour into a mixing bowl.
Add the chia and maple syrup to the milk. Mix well with a whisk removing all lumps.
To assemble the pudding, pour the mixture into cocktail glasses or recycled glass jars. Refrigerate until set (overnight if you have time). Top with the slices of banana and sprinkle of cinnamon. Add a dash of maple syrup for extra sweetness.