I generally make my chia pudding by mixing an undetermined quantity of milk, vanilla and honey/maple syrup with chia seeds and hoping for the best. It usually works out okay but this version of Amy's was a revelation - I found that using cashew milk and the addition of coconut oil gave a degree of richness that's usually lacking and it had far more staying power. I also made it in a food processor and not a high speed blender and it was fine. I tend to make a large batch on Sunday and then keep it in the fridge - it lasts me most of the week.
- 150g (1 cup) raw cashews, soaked in 500ml (2 cups) water for 4 - 6 hours
- 1 teaspoon vanilla bean paste
- 1 litre (4 cups) water
- 7 medjool dates (preferably on the softer side)
- 2 tablespoons coconut oil
- A pinch of salt
- 80g (1/2 cup) chia seeds