Root Brew Chia Pudding
Chia pudding is a way of demonstrating self care. When I can’t be bothered to cook something, a mason jar of sturdy, high protein chia pudding is waiting in the fridge.
This, like so many of my recipes, is on the lower side of sweetness, so take that into consideration. I prefer to garnish with ingredients like apples and toasted coconut to add both sweetness and textures rather than more maple syrup. However, as always, it is up to you.
This pudding can be served cold, room temperature or even warm. It’s particularly great when dolloped generously onto a warm bowl of steel cut oats.
INGREDIENTS
1 c (130g) cashews, soaked for 1-2 hours
3 c strongly brewed Root Brew Detox Tonic, divided
3 Tbsp maple syrup
¼ tsp salt
½ c chia seeds
Optional garnishes may include: yogurt, berries, sliced apples, cinnamon, a dollop of jam
DIRECTIONS
Drain the cashews and transfer to a high powered blender.
Add 1 cup of cooled tea, maple syrup, vanilla and salt and process until smooth. Add the remaining 2 cups of tea and blend again.
Pour into a non-reactive container and then whisk in chia seeds.
Cover and transfer to the refrigerator. Let sit for a few hours or overnight until it gels. Use within one week.
Serves: 6-8