So this Cashew Chocolate Chia Pudding happened the other day. I’m still not sure if I ate dessert for breakfast or was it breakfast for dessert?! I think it worked beautifully either ways, I mean if you’re into deeply chocolatey, luscious pudding kind of treats! 🙂
I think by now you all are familiar with my affinity for chia puddings. I can eat them everyday plain, flavoured, doesn’t matter. It also helps that chia seeds are amazingly healthy. You can read more about their merits here. Now if for some reason you can’t find chia seeds, do go ahead and opt for our local sabja or sweet basil seeds. They come with their own health benefits and I do use them a lot. Keep in mind, they will swell up more than chia. You may have to adjust the quantity used accordingly.
I have to admit, I’ve never tried chia pudding blended before. And it turned out really wonderfully creamy. You do have to use a little extra liquid to make sure the texture doesn’t get gloopy. I suggest that for even the unblended ones. However, if you’re in a rush or just couldn’t be bothered to blend, go ahead eat it as is. It still tastes marvelous!
Isn’t it amazing that you can have a fabulous nutrient – rich breakfast waiting for you just with five minutes worth of prep the night before? Or you could make it in the morning for a lovely dessert to be enjoyed later in the day! 🙂
I hope you’ll try this recipe. If you do, I’d love to see your creations! Do leave a comment below and share a picture on INSTAGRAM using the hashtag #tashasartisanfoods !