Raw Tapioca (Chia Seed) Pudding

[Nicole]

Raw Tapioca Pudding

1 cup cashews
3 cups water
2 tablespoons raw honey
1 tablespoon bourbon vanilla extract
¼ teaspoon almond extract
pinch celtic sea salt
¼ cup chia seeds

Place the cashews and water in a blender and blend on high speed until smooth
Blend in the honey, vanilla, almond extract and salt
Place the chia seeds in a large mason jar (½ gallon size), pour the cashew mixture into the jar and shake well (very well!)
Place in the refrigerator overnight
Serve 

[LindaMc]

Thanks, I'll give this recipe a try.  So far the only use I've had for Chai seeds is adding them to water and drinking them.  I can see where they can be used to replace tapioca. 

Linda   

[GigiC]

I too have recently found chia seeds and was inspired to make a pudding after reading that I could soak them in almond milk instead of water.  I made a cup of my favorite hot cocoa with hemp milk, added 2 TBsp. of chia and soaked overnight.  It was delish

Gigi

[AlexandraL]

Hemp hot cocoa and chia seeds; this sounds interesting. I'd love to try this. Would you mind posting your recipe?

Thanks in advance.

Alexandra

I too have recently found chia seeds and was inspired to make a pudding after reading that I could soak them in almond milk instead of water.  I made a cup of my favorite hot cocoa with hemp milk, added 2 TBsp. of chia and soaked overnight.  It was delish

Gigi

[Nori]

And yet another pudding with lucuma!

Recipe - Holiday Chia Pudding

The texture is especially fun because of the shredded coconut, and even though the flavors are for the holidays (my inspiration when creating it), CLEARLY, you can make and enjoy this any time of the year... like NOW!
Ingredients
1/4 cup  Cashews (soaked 1 hour, drained and rinsed)
1/4 cup  Chia Seeds
2 Tbsp.  Lucuma Powder
1/4 cup shredded, unsweetened, dried coconut
 1 cup water
  1/8 teaspoon cinnamon
  4 soft medjool dates, pitted
  2 cloves
  1/2 teaspoon powdered ginger
  1/4 teaspoon vanilla extract

Directions

Place the chia seeds and coconut in a small bowl, briefly stir to mix, and set aside. Blend the remaining ingredients until smooth. Pour the blended cashew mixture into the bowl with the chia seeds and coconut and stir. Wait a few minutes and stir again. (You’ll notice the chia seeds beginning to take on a gelatinous texture.) Wait a few minutes, again, and stir. Do the “wait and stir” once more, and then place the Holiday Chia Pudding in the refrigerator for about 15 - 20 minutes (or longer, if desired). Then, enjoy.

Good at room temp or chilled slightly. 

Yield 1 1/4 cups  (very filling!)

This is not my recipe but one shared by a student at some point.