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.
Meanwhile, place a tablespoon or so of almond butter in the bottom of 5-6 small jars or serving dishes.
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.
Pour the chia pudding into the serving dishes. Cover and refrigerate overnight.
Serve topped with fresh berries just before serving. Pudding will keep for up to 5 days. Enjoy!
Fresh strawberries or raspberries really make this pudding in my opinion so pile them on high!How to Store: This pudding will keep for up to 5 days and makes a great nutrient-dense breakfast on-the-go.Can I freeze chia pudding? Place individual serving sizes of pudding into freezer-safe containers and freeze. Chia pudding will keep in the freezer for up to two months.