Layered Cashew Milk Chia Pudding
Serves 1
INGREDIENTS
2 tablespoons chia seeds, preferably white
1 cup cashew nut milk (see below)
2 tablespoons blueberries
1 tablespoon almond butter
1-2 tablespoons pecan nuts
Cashew milk ingredients
100g cashew nuts
500ml water
METHOD
1. The night before soak the cashews in plenty of water. In the morning drain and rinse Anne place in a powerful blender with the 500ml water. Blend for 3 minutes. You want the milk to get warm and well blended.
2. Place 2 tablespoons chia in a small pan 1 cup cashew milk. Simmer for a few minutes stirring occasionally then leave on low for 10 minutes until the chia plump and soft. At this point you can leave the chia to cool if you prefer to eat it at room temperature.
3. Crush the blueberries with the back of a Forbes. In a glass place half the blueberries then the chia followed by the almond butter and pecans. Top with remaining blueberries. Enjoy straight away or put the lid on and store in fridge until the next day.
