Servings: 6, 1 cup each
Ingredients:
½ cup dark or white chia seeds
3 cups coconut water
2 cups cashews, soaked 2 to 4 hours, drained and rinsed
6-8 soft pitted dates
1 cup water
1 banana
1 teaspoon vanilla
½ teaspoon salt
Pure maple syrup or agave nectar, to taste
Method:
Pour dry chia seeds in a large mixing bowl filled with 3 cups of coconut water. Stir constantly for 5 minutes, then let stand for about 15 minutes, stirring occasionally.
Place soaked cashews, dates, banana, vanilla, salt and water in Vitamix or other high-speed blender and mix until smooth. Pour into a bowl.
Add chia mixture to cashew mixture and stir. Adjust sweetness to taste by adding maple syrup or agave nectar, 1 tablespoon at a time.
Serve topped with ½ cup dried coconut flakes and a handful of goji berries or other fresh or dried berry.
Serve in a parfait glass and garnish with fresh cut fruit, dried fruit, seeds or nuts.
Refrigerate pudding in a sealed container for up to one week.
Recipe courtesy of Kirsten Gum.