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September 16, 2013 by EDITOR
Cinnamon and Fruit Chia Pudding


If you're a fan of tapioca pudding and love the texture, taste and richness, you'll love this recipe. It's made extra rich with cashew cream instead of milk. Topped off with fruit and a dash of cinnamon, it hits the spot!


Makes 4 servings.

Cashew Cream:

  • 2 cups cashews, soaked overnight in the refrigerator
  • 2 cups water, filtered

1. Drain and rinse cashews.

2. Combine with filtered water in blender (use a high speed blender) and blend until smooth.

3. Refrigerate

Pudding

  • 1 3/4 cups cashew cream
  • 1/2 cup chia seeds
  • 1/2 cup agave
  • 1 teaspoon vanilla
  • 1 teaspoon cinnamon
  • 1 cup strawberries, sliced
  • 1 cup blueberries

1. Mix together cashew cream, chia seeds, maple syrup, vanilla and cinnamon. Set aside.

2. Slice strawberries.

3. When chia pudding has thickened up (about 5-10 minutes) stir in sliced strawberries and blueberries.

4. Keep refrigerated.



Adapted from:
rawmazing.com


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