Vegan, Paleo, Gluten-free

Creamy Cashew Vanilla Chia Pudding with Berry Compote

This creamy cashew vanilla chia pudding is a blend of chia seeds, strawberries, cashew nut milk and a hint of vanilla essence. Chia seeds are jam-packed with antioxidants, plant-based protein, and omega-3 fatty acids. It’s hard to believe but these small little seeds make wonders to your skin, hair, and nails.

Vegan, Paleo, Gluten-free
Vegan, Paleo, Gluten-free

Makes: 1 small Mason jar
Preparation time: 5 minutes + 1 hour for soaking


  • 2 cups water
  • ½ cup cashew nuts
  • 2 dates
  • 4 tbsp chia seeds
  • 1 – 2 tbsp pure maple syrup (optional)
  • 1tsp vanilla essence

For berry compote:

  • 150g frozen or fresh berries
  • 1 – 2 tbsps of maple syrup


For the cashew milk:

  1. Soak the cashew nuts in filtered water for about 4 hours.
  2. Drain the soaked cashews, transfer to a high-speed blender, and blend until smooth. Add a little bit of water if the mixture is too thick.

For the pudding:

  1. In a high-speed blender mix cashew milk, dates, vanilla essence, and maple syrup until smooth.
  2. Transfer the mixture into a mason jar or a glass container with a lid, and add chia seeds.
  3. Close the lid, give it a good shake and refrigerate for at least couple of hours or best overnight.

For the berry compote:

  1. Place the berries with maple syrup and a splash of boiling water into a saucepan, and bring to boil.
  2. Reduce the heat to a medium and let it bubble away for 5-10 minutes or until the berries are soft and juicy.

To serve:

  1. Pour the berry compote over the chia seeds mixture and serve.



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