Good Lifestyle

There are two types of people: those who loveChia pudding, And those who find it Icky. For the latter, you may have made Paleo Chia Pudding. Although the dish can be as simple as mixing togetherchia seeds andnundlingIt can be a little, good, gloopy. What Chia Pudding really needs is a little help of cashew and a mixer. Mixed cashew nuts are essentially a nundling cream and pudding is not immensely improved with some cream?

If you do not have great powerblenderyou will have to start by soakingcashew nut In filtered water for 3 hours, so simply mix smoothly. Otherwise, you can simply fold all the ingredients of the blender and go go. To avoid the above-mentioned Gloopy qualities of Chia Pudding, the chia seeds themselves mixed smoothly in this mixture, leaving nothing but a sweet and creamypaleo Chia Pudding.

Costsmature Add a late item to the pudding, but you can exchange in any otherfruit You like or even omit it all to omit it.

Made 4 servings

Ingredients

1 1/2 cup of unsweetened spraks, almond or cashew milk
1/2 cup raw cashew (soaked in water for 3 hours if you do not have high power mixer)
1/2 cup of fresh blackberries
1/3 cup of white or black chia seeds
2 dates of Deglet Nour
1 teaspoon of red beet powder, optional, more to serve
1 teaspoon of vanilla extract
1/3 teaspoon of ground cinnamon
Kosher salt
Unsweetened grilled coconut flakes, to serve
Cocoa nibs, to serve

How to do it

1. Combine Nondairy milk, cashew nuts, chia seeds, blackberries, dates, vanilla, cinnamon and pinch of salt in a high power mixer. Mix up very smooth. Taste and add another pinch of salt if the mixture is very soft, or another date if you want the sucking mix.
2. Divide the pudding among the individual service cups or a large sealing pot (not until the top!). Transfer to refrigerator and cold for at least 4 hours, or during the night.
3. When ready to serve, at the top with grilled coconut flakes, cocoa nibbons and a beet powder more beet as you wish. Store in hermetic containers in the refrigerator for 3 days.

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