Vanilla Chia Pudding
- 1/2 cup chia seeds
- 1 vanilla bean, split and seeds scraped, pod reserved
- 1 cup (5 ounces) cashews, soaked in filtered water for 2 hours to overnight
- 4 cups filtered water
- 7 Medjool dates (5 1/2 ounces), pitted
- Pinch of sea salt
- 1/4 teaspoon ground cinnamon
- 2 tablespoons coconut butter, such as Artisana
- 4 teaspoons pure vanilla extract
- 2 cups mixed raspberries and blueberries
- 3/4 cup maple syrup, for drizzling
- This recipe is vegan
- This recipe is gluten-free
- This recipe is paleo
- Produce
- Cashews (1 cup)
- Chia seeds (1/2 cup)
- Medjool dates (5 1/2 ounces) (7)
- Raspberries and blueberries, mixed (2 cups)
- Condiments
- Coconut butter (2 tablespoons)
- Cooking & Baking
- Cinnamon, ground (1/4 teaspoon)
- Maple syrup (3/4 cup)
- Sea salt (1 Pinch)
- Vanilla bean (1)
- Vanilla extract, pure (4 teaspoons)
- Drinks
- Water, filtered (4 cups)
Preparation
Read recipe preparation on marthastewart.com
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Recipe Stats
Published January 27, 2012 (1 year ago).
44 people saved this recipe.
