tropical sunset chia pudding

January 16, 2016

The weather is gloomy here in LA today, so we are bringing a burst of sunshine with this Tropical Sunset Chia Pudding that we created for the fun weekend hashtag project #chiapudfun started by our talented friend, Christine at Yommme. We layered homemade cashew-milk chia pudding with fresh purées of mango, raspberries, and blackberries, topped with crunchy honey-vanilla granola, sliced kiwi, blueberries, blackberries, and clusters of ruby-red currants. Come join the pudding party and tag your creations with #chiapudfun for a chance to be featured on Christine’s page! Happy Saturday everyone! xoxo Adam and Ryan

Tropical Sunset Chia Pudding
cashew milk chia pudding adapted from
serves 2

For the Cashew Milk Chia Pudding:
1 cup cashews
3 cups water
3 tablespoons maple syrup
3 tablespoons chia seeds

To assemble:
2 mangoes, cut into pieces and puréed in a food processor
6 ounces raspberries, puréed in a food processor (see note)
6 ounces blackberries, puréed in a food processor
1/2 cup granola of your choice

For garnish:
kiwi slices

To make the Cashew Milk Chia Pudding:
Place the cashews in a bowl, and add enough water to cover by 1 inch. Let sit overnight. The next morning, drain the cashews and discard the soaking water. Place the cashews in a blender, add 3 cups water and the maple syrup, and blend until smooth. Combine 1 cup of this cashew milk with the chia seeds in a bowl, and let sit for about 20 minutes, until the chia seeds absorb the milk. The remaining cashew milk can be saved and refrigerated.

To assemble:
Place about 1/2 cup of chia pudding in a tall glass or jar. Spoon the blackberry purée over the pudding gently so they form 2 separate layers. Add the raspberry purée, then the mango puree, keeping the layers as distinct as possible. Top with half of the granola, and garnish with fruit as desired. Enjoy!

— If desired, you can pass the raspberry and blackberry purees through a fine mesh strainer to remove the seeds, as pictured here.


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