Raw Banana Cinnamon Chia Pudding

This is an absolutely delicious raw, vegan and filling breakfast or dessert packed with chia seeds, bananas and cashews!

Raw Banana Cinnamon Chia Pudding

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • 1

    cup cashew milk (homemade recipe below)

  • ¼

    cup chia seeds

  • 2

    tsp. maple syrup

  • ¼

    tsp. cinnamon

  • ¼

    tsp. lucuma

  • ¼

    tsp. vanilla essence

  • ½

    banana

  • Homemade Cashew Milk:

  • 1

    cup cashews (soaked for six hours)

  • 1

    Medjool date

  • 4

    cups of water

  • pinch of sea salt

Directions

1. Mix all of the ingredients for the cashew milk in a high speed blender for over a minute, until it's creamy and has a milk-like consistency (this will make up about four cups, and the leftovers can be kept in the fridge). 2. In a bowl, combine the cashew milk with everything except for the chia seeds and mix well. A whisk is perfect for this. 3. Add the chia seeds and whisk for a minute or so to make sure the seeds are spread evenly and aren't clumped up. 4. Let the mixture settle for a minute and whisk again. The pudding should start to thicken at this point. 5. Put into the refrigerator and let set for at least 30 minutes (sometimes, I will make this the night before to eat for breakfast the next day). 6. Slice up the banana and place over the top, sprinkle some cinnamon and voilà! Enjoy!


Nutrition

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