I was always a big fan of tapioca pudding. Loved the texture, the taste, the richness. I still love contrasts. And this pudding is full of them. I wanted an extra rich pudding so I used cashew cream instead of milk. Topped off with fruit and a dash of cinnamon, it hits the spot! Experiment with different fruit, I know I will be!
Chia is packed with nutrients. To read more about the amazing health benefits of chia click here: Chia
Cinnamon and Fruit Chia Pudding
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 (I used 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, agave, 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.
Makes 4 servings.
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{ 27 comments… read them below or add one }
Oh, looks like a frosty bowl of heaven…delish!
I gotta admit…I am already addicted to this. I am making peach today. Great for breakfast, too!
Mmmm. I may try this for the fam. Wonder if they’ll like it. I’m sure I will!!!!!!!!
This one is so good I make it all the time. I put raw cacao powder in there once and OMG that was it I was addicted! I feel like I put chia seeds in everything now!
My kids love it too
This does sound good. I will have to give this a try.
Elizabeth: You will have to give this recipe a spin. The cashew cream makes all the difference.
I bought a bag of chia seeds this month and have been waiting to find an appealing recipe. I have never had them before. I will try your recipe!
Thanks so much.
Peace,
Elizabeth
Wow, that looks great as well! I make something similar and but use dates or hunza raisin to sweeten.
I love your web site beautiful to look at.
Lovely photography x
Mmmm, I also love tapioca and think it’s awesome how much chai seeds seem to mimick that texture. This would be a great substitute for oatmeal on warm days!
Your chia seeds look big like tapioca pearls in the photo!
Mine are tiny, the size of instant tapioca.
Where do you find such large chia seeds?
A feast is in store as soon as I find some ! ! !
Irene: They are normal sized chia seeds. The trick is using the cashew cream and the proportions in the recipe. Makes a nice big, thick pudding.
AWESOMESAUCE!! I used maple syrup instead of agave (it’s cheaper in Canada than agave). DELICIOUSNESS in a bowl.
Susan, I just made this and had to stop myself from eating the whole thing! Delish and a keeper, as are all of your recipes I’ve tried! So simple and so yummy.
Your picture is beautiful! I also think that chia seeds remind me of tapioca. Yum.
Great job Mom!!! Chia Pet Pudding is my new FAV!!!
I bet that combination of chia and cashew cream is heavenly! I already love chia pudding, so I know this would be on my “total yum” list.
Count me in for this recipe… I love pudding!!!
This had a wonderful texture!
And it’s conveniently fast to prepare.
looks fab, how many days (hours?) would this keep in the fridge?
It keeps for two to four days, depending on your refrigerator, etc.
This is so yummy and easy to make. I didn’t have blueberries or strawberries, so I used goji berries and banana slices. The consistency is just like tapioca. Love it!
Just made this. Surprisingly good, would definitely make it again and I see how it could accommodate different kinds of fruit.
Thanks Susan, I have just made this and it is delicious. I was looking for a recipe to use an abundance of fresh mulberries from my garden. ( I substituted the mulberries for the strawberries & blueberries.) I would like to experiment with some fresh coconut variations also.
i want to try this but cant have cashews; what other type of cream could i used other than regular cream? thanx in advance!
Sooooo Yummy! I cant believe how good this was.