Cashew–Cardamom Chia Pudding
Makes 6 small servings
1/4 cup chia seeds
3 cups water
1/4 teaspoon salt
1/4 cup hazelnuts
3/4 cup cashews
1/2 teaspoon vanilla
3 tablespoons agave syrup
1/2 teaspoon cardamom
dried currants and chopped nuts for garnish (optional)
In a blender, pureé the water, salt, hazelnuts, cashews, vanilla, agave and cardamom as smooth as possible (mine had some clumps, as my blender isn’t perfect). In a large bowl or glass container, mix the chia seeds with the blended mixture. Stir to combine.
Cover and refrigerate overnight or for about eight hours. Chia seeds will plump up and absorb most of the liquid. Garnish with chopped nuts and dried fruit if you have it.
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Category: Desserts
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