Ingredients

The following ingredients have 4 Servings
  • 1/2 cup raw unsalted cashews, soaked in hot water for an hour then drained 
  • 2 cups water 
  • 1 cup homemade cashew mik
  • 3 medjool dates, pitted
  • 2 tbsp cocoa powder
  • 1/2 tsp vanilla extract
  • 1/4 cup chia seeds
  • 1 tbsp cacao nibs (optional, but highly recommended!) 
  • 3/4 cup cashew milk
  • 1 cup raspberries
  • 1 tbsp maple syrup
  • 1/4 cup chia seeds

Instruction

  • Blend the cashews and water together in a high-speed blender until smooth and creamy. 
  • Blend the cashew milk, Medjool dates, cocoa powder and vanilla extrat together in a blender until smooth. Pour the mixture into a bowl or jar and add the chia seeds and cacao nibs, mixing together until combined. Place in the fridge to set for at least an hour, or overenight.
  • Blend the cashew milk, raspberries and maple syrup together in a high-speed blender until smooth. Pour into a bowl or jar then add the chia seeds and mix until combined. Place in the fridge for at least an hour or overnight. 
  • Layer the chocolate chia pudding and raspberry chia pudding into small jars or cups. Optionally top with fresh raspberries and serve.