Chia and Cashew Pudding with Apricot Puree



Jar of chia pudding with apricot puree
Healthy chia pudding for quick breakfast that still makes mornings feel special.

 

Chia and Cashew Pudding with Apricot Puree


Healthy chia seeds are a quick and easy way to transform cashew cream into an excellent pudding. A sweet apricot puree adds a fruity finishing touch.


Makes: 1 portion

Times: 10 minutes prep + 1 hour soaking


For the pudding:

1 tbsp cocoa powder

4 pitted dates

1 tbsp cashew nut butter

Grated zest of 1 small unwaxed orange

3 tbsp chia seeds

1tsp coconut sugar



For the puree:

150g apricots

1 tsp maple syrup

1 heaped tsp of mixed spice


Approx cost from Good Life Refill: £1.30


To make the pudding

1. Except for the chia seeds, put all the ingredients into a food processor and puree until you have a smooth cashew cream.

2. Add the chia seeds and 150ml water and stir well.

3. Transfer the mixture to a screw top jar or other sealable container and leave to stand for at least 20 minutes in the fridge so that the chia seeds can swell.


For the puree

1. Halve the apricots lengthways and remove the stones.

2. Blend the apricots with the maple syrup in a food processor.

3. Stir in the mixed spice.


Tips:

  • Top the chia cashew pudding with the apricot puree, seal the containers and keep in the fridge until ready to eat. It should last for 3 – 4 days if unopened.

  • Mix in oats, granola, or nut pieces for a little more of a crunch.

  • Keep it interesting by changing which fruit you puree. Mango and apple also make great alternatives.

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