Erika Frost

Cashew/Hemp/Vanilla Chia Pudding



So, this is my first post on my first blog. Ever. Let´s get this going!

Chia is for sure one of my favorite things to have for breakfast. It is delicious, filling and SO versatile. Depending on what milk you use and how you flavour it the alternatives are endless. Today I used Cashew/Hemp milk so I´ll post the reipce for that too, but you can substitute it for any nut milk.

Cashew/Hemp milk (makes 4 cups)

1 cup raw Cashews (preferable soaked overningt)
3 tbsp Hemp hearts
2 pitted dates
1 tsp of powdered vanilla
3-4 cups of filtered water (depending on how creamy you prefer it to be)
Fine mesh nut milk bag or a fine net strainer

Drain and rinse the cashews thoroughly under cold running water. all above in a high speed blender and mix for about 5 minutes, drain through a nut milk bag or strainer. Put in a glass bottle or jug, make sure its covered and refrigerate for up to 5 days. (sometimes it goes bad in less than that so make sure to smell and taste your milk before using it.)


Chia Pudding

2 1/2 Tbsp chia seeds
1 cup cashew milk
pinch of vanilla (optional)

Soak the chia seeds in the milk with vanilla. Stir and leave for a few minutes. Stir again to make sure to get rid of lumps. Cover and put in fridge overnight, or at least 1 hour to swell. If the pudding is to thick just add some more milk. Serve with whatever your heart desires. I´m obsessed with blood oranges at the moment and love mix of sweet juicy fruit and creamy pudding. SO good!

Enjoy and have a beautiful day!


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