Chia Pudding/breakfast or dessert

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Nb persons: 6
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MAKE THE WHOLE RECIPE - IT WILL KEEP FOR 5 days Vanilla Chia Pudding with Berries... and a Chocolate Version Jan 13th, 2012
½ cup	chia seeds
1 cup	cashews, soaked in filtered water for 2 to 8 hours
4 cups	filtered water
7 Medjool dates, pitted
Pinch	sea salt
¼ teaspoon	cinnamon powder
2 tablespoons	coconut butter, I use Artisana
4 teaspoons	vanilla extract
1	vanilla bean, optional
Raspberries and blueberries to serve Place chia seeds in a medium size mixing bowl and set aside. Strain cashews and rinse well. Place in an upright blender add 4 cups of filtered water, dates, salt, cinnamon, coconut butter and vanilla extract. Remove seeds from vanilla bean (if using) and add to the blender, place pod in bowl with chia seeds. Blend on high speed for 2 minutes and pour into bowl with chia seeds and vanilla bean pod, whisk well. Let mixture sit for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping, pudding will thicken fast. Place in the fridge and chill for 1 hour. Remove from fridge, whisk. Remove vanilla bean pod (if using), serve chilled topped with berries. Stored covered in a glass container in the fridge, chia pudding will keep for up to 5 days. Serves 4 to 6. For chocolate version; I use Green and Blacks organic cocoa powder; it’s very smooth, with a rich dark chocolaty flavor and doesn’t need any extra sweetener.
4 teaspoons	good quality cocoa powder per cup of pudding

Raspberries to serve
Once pudding is chilled, remove the amount (in cups) you would like to flavor with chocolate and sift in 4 teaspoons of cocoa powder per cup of pudding. Stir well and serve chilled topped with raspberries.

Recipe uploaded with Shop'NCook for iPhone.

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