Cinnamon and Fruit Chia Pudding

by Susan on June 21, 2010

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


  • 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.

Print Friendly

{ 36 comments… read them below or add one }

Pam June 21, 2010 at 8:26 am

Oh, looks like a frosty bowl of heaven…delish!


Susan June 21, 2010 at 8:27 am

I gotta admit…I am already addicted to this. I am making peach today. Great for breakfast, too!


Joanna Rawvelous June 21, 2010 at 9:06 am

Mmmm. I may try this for the fam. Wonder if they’ll like it. I’m sure I will!!!!!!!!


Elizabeth June 21, 2010 at 10:44 am

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 :-)


Fran June 21, 2010 at 11:38 am

This does sound good. I will have to give this a try.


Susan June 21, 2010 at 11:42 am

Elizabeth: You will have to give this recipe a spin. The cashew cream makes all the difference.


Elizabeth D. June 21, 2010 at 1:49 pm

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.


RawGuru June 21, 2010 at 4:25 pm

Wow, that looks great as well! I make something similar and but use dates or hunza raisin to sweeten.


sandi June 21, 2010 at 4:58 pm

I love your web site beautiful to look at.


Ulyana June 21, 2010 at 8:58 pm

Lovely photography x


Diana @ frontyardfoodie June 21, 2010 at 10:23 pm

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!


Irene June 22, 2010 at 5:14 am

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 ! ! !


Susan June 22, 2010 at 8:07 am

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.


Cristina June 22, 2010 at 11:14 am

AWESOMESAUCE!! I used maple syrup instead of agave (it’s cheaper in Canada than agave). DELICIOUSNESS in a bowl.


Barbcam June 22, 2010 at 12:29 pm

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.


Erika June 22, 2010 at 12:48 pm

Your picture is beautiful! I also think that chia seeds remind me of tapioca. Yum.


Mia June 23, 2010 at 6:34 pm

Great job Mom!!! Chia Pet Pudding is my new FAV!!!


Ricki June 29, 2010 at 5:31 pm

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. 😉


Kyle Weber July 3, 2010 at 12:46 pm

Count me in for this recipe… I love pudding!!! :)


Nadia July 12, 2010 at 3:00 am

This had a wonderful texture!
And it’s conveniently fast to prepare.


Evann August 17, 2010 at 10:37 pm

looks fab, how many days (hours?) would this keep in the fridge?


Susan August 18, 2010 at 7:55 am

It keeps for two to four days, depending on your refrigerator, etc.


Tara March 8, 2011 at 12:10 pm

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!


Kevin July 3, 2011 at 3:47 pm

Just made this. Surprisingly good, would definitely make it again and I see how it could accommodate different kinds of fruit.


Cheryl September 22, 2011 at 1:33 am

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.


jamie February 12, 2012 at 5:07 pm

i want to try this but cant have cashews; what other type of cream could i used other than regular cream? thanx in advance!


Kelsey March 11, 2012 at 11:56 pm

Sooooo Yummy! I cant believe how good this was.


Monica January 16, 2013 at 10:49 pm

I made it and I LOVE it!!!!!! Wow!! I was thinking of freezing some it may taste like ice cream! I am going to use soaked dates instead of the agave syrup because it is mainly fructose and not very good for the body. But dates are really good for you! Once again, thank you for this GREAT recipe!!!!!!!


yvonne f. March 21, 2013 at 11:03 am

SO delicious!


Jade August 1, 2013 at 11:19 pm

Love the twist you have added to this classic raw recipe! Delicious and so creative!


Carly August 23, 2013 at 3:02 pm

I used kefir water for making the cream. I presume this is ok? Extra probiotics! :-)


Susan January 1, 2014 at 11:25 am

I love how creamy this is. This is my first experience with cashew cream. Making my second batch now! I used the recommended 2 cups of cashews to make the cream. I ended up with enough for 2 recipes. It came out great. I have a Vitamix. Not sure if my blender expanded it more than expected. Either way it’s great.


Natalie February 27, 2014 at 1:52 pm

Thank god I found this recipe. I’m only on day 3 of eating raw and I was quickly starting to lose faith in it, but yesterday I found this recipe, last night I made the first part, and then I added the chia seeds before eating it for lunch. Best thing to touch my lips in days. Absolutely divine. Thank you.


Jordasche Kingston April 8, 2014 at 10:43 pm

Hi. Thank you so much for sharing! I made it a bit ago, and it was delicious! I didn’t know if I’d like it, so I split the ingredients in half, now I wish I hadn’t :( Instead of agave, I used raw honey. And instead of cashew cream, I used cashew butter, and thinned it with almond milk. Again, delicious! Definitely will be making this again and again.


Anita December 8, 2014 at 11:42 am

I have some raw cashews in my deep freezer, they have been there for about a year. Can I still use them in this recipe?


Susan December 10, 2014 at 7:17 pm

You would have to pull them out, defrost and see what condition they are in. Cheers!


Leave a Comment

{ 1 trackback }

Previous post:

Next post: