Your whole food, plant-based life.

Cinnamon and Fruit Chia Pudding

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.


Share Via
Share on Pinterest
Share with your friends



  1. Anita wrote on December 8, 2014

    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 wrote on December 10, 2014

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

  2. Jordasche Kingston wrote on April 8, 2014

    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.

  3. Natalie wrote on February 27, 2014

    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.

  4. Susan wrote on January 1, 2014

    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.

  5. Carly wrote on August 23, 2013

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

  6. Jade wrote on August 1, 2013

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

  7. yvonne f. wrote on March 21, 2013

    SO delicious!

  8. Monica wrote on January 16, 2013

    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!!!!!!!

  9. Kelsey wrote on March 11, 2012

    Sooooo Yummy! I cant believe how good this was.

  10. jamie wrote on February 12, 2012

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


Post a Comment