Chia Seed Pudding (No-Cook)… Dairy-Free.
For my version I chose to go with middle eastern flavors… and really enjoyed it. I know chia seed puddings aren’t something new, but I thought to share this recipe, last minute, in case some of you have never tried it. Hope you enjoy…
You will need:
2 cups cashew milk (can use almond milk, coconut milk or milk of choice)*
1/4 cup honey, to taste (or other sweetener of choice)
pinch of salt
pinch of freshly grated nutmeg
pinch of cinnamon
pinch of cardamon, optional
a few gratings of orange zest (or citrus of choice)
1/3 cup chia seeds, can use a bit more if you want it much thicker
vanilla, I didn’t use, but it would be great
*to make nut milk, soak nuts(if desired overnight) add 1 cup nuts to about 3 cups water, blend till smooth and creamy
Toppings and extra sweetener of choice, if needed:
*dried chopped fruit~ dates, raisins, blueberries, cranberries, cherries, apricots, etc
*chopped nuts~ walnuts, pecans, pistachios, almonds, hazelnuts, peanuts, toasted coconut flakes, etc
*maple syrup, honey
Other ideas~ chopped chocolate, cacao powder, fresh fruits
1. Combine nut milk with honey ( or sweetener of choice) until honey is dissolved.
2. Add cinnamon, nutmeg and orange zest. Stir to combine.
3. Sprinkle chia seeds over milk and whisk to combine well.
4. Place chia seed milk mixture in fridge for a few hours till thickened… preferably overnight.
5. Add any toppings of choice… you can layer the pudding with toppings for a pretty presentation…. and add extra sweetener if desired.