This pudding immediately became the household go-to breakfast meal. It’s more filling than your basic almond milk and chia variety and it’s way more delicious. It tastes like strawberry shortcake, if strawberry shortcake was healthy and even more tasty. I currently have 3L of this in the fridge because it gets eaten so fast. Of course there is a chocolate version coming to the blog in the very near future. The recipe has finally been perfected and you’re going to LOVE it!
Strawberry Chia Pudding
- 1 can coconut milk
- 1/2 cup almond milk
- 1/2 cup cashews
- 1 1/2 cups fresh strawberries
- 1/4 cup maple syrup
- 1/2 cup + 2 tbsp chia seeds
- 1 tbsp vanilla extract
- 1/4 tsp sea salt
Place all ingredients except the chia seeds in a high speed blender and blend until smooth. Pour into any container that closes liquid tight, add chia seeds, screw lid on tightly and vigorously shake until mixed. Alternatively, but less fun is to just stir the chia seeds in with a spoon…
Refrigerate for at least 2 hours, shaking occasionally initially so the seeds don’t clump together. Best results if refrigerated overnight.