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