Chia pudding is my very favorite thing to do with chia seeds. But not just any chia pudding… Like this Banana Chia Seed Breakfast Custard and this Chocolate Chia Seed Custard I only like chia pudding when the chia seeds are ground up in the blender to be nice and smooth.

This chia pudding is full of nutrient-dense super foods, healthy fats, and antioxdants to give you a great start in the morning! It will leave you full and satisfied for hours. It also makes a great afternoon pick-me-up or treat at the end of the day. I really can’t think of a time it isn’t delicious!

This Creamy Vanilla Chia Pudding gets its creaminess from cashews that you blend up with the chia seeds. I am a little obsessed with making cashew cream (1 cup cashew +1 cup water + blend on high for 2 minutes = cashew cream!) to top oatmeal and put in tea. It is perfect in this chia pudding. Add a dollop of almond butter on the bottom of the jar (I use these weck jars) and lots of fresh berries on top and you’ll be in breakfast heaven.

It might seem like a strange idea, but chia pudding is actually one of my favorite things to bring to new moms. I usually make a batch and pour it into plastic cups then pack the fruit for topping in a separate (disposable) container. Because no mom wants to worry about having to return dishes with the craziness of a newborn! In the early months of nursing I would get so hungry in the middle of the night. Chia pudding is great for nursing moms and will satisfy any sweet tooth.

It is also a great treat for babies. My baby is 14 months now and loves this pudding. And I feel good about him eating it because it is full of goodness!

Creamy Vanilla Almond Butter Chia Pudding {Paleo, Vegan}

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• Yield: 5-6 servings

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Ingredients

• 1 cup raw cashews
• 8-9 large dates
• 2 cups water
• 1/3 cup chia seeds
• 1/2 teaspoon vanilla extract
• pinch of salt

for serving:

• almond butter
• fresh berries for topping

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Instructions

1. Place the cashews and dates in a bowl and cover with boiling water to soften. Place the 2 cups of water and chia seeds in the blender, stir to combine and let sit to form a gel before blending. Let both mixtures sit for 5-10 minutes.
2. Meanwhile, place a tablespoon or so of almond butter in the bottom of 5-6 small jars or serving dishes.
3. Pour off the water from the cashews/dates and add to the blender with the chia seed mixture. Add the remaining ingredients and blend on high until completely smooth, about 2-3 minutes.
4. Pour the chia pudding into the serving dishes. Cover and refrigerate overnight.
5. Serve topped with fresh berries just before serving. Pudding will keep for up to 5 days. Enjoy!

Notes

Fresh strawberries or raspberries really make this pudding in my opinion so pile them on high! This pudding will keep for up to 5 days and makes a great nutrient-dense breakfast on-the-go.