Chia Seed Pudding

Chia Seed Pudding

An absolute favourite from Dr Libby Weaver’s Real Food Kitchen recipe book. Have for breakfast or as a snack during the day.


1 cup raw cashew nuts
2 cups water
pinch of salt
1 vanilla bean, seeds only or 1/2 teaspoon vanilla paste/essence
½ cup white or black chia seeds
2 tbsp maple syrup
2 bananas sliced for garnish or berries
sprinkle of cinnamon to garnish


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.

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