Today I have a recipe for a tasty breakfast treat that only contains a small amount of natural sweetness from blueberries and coconut, making it a perfect low sugar meal. I also like it as an afternoon snack. Top it with whatever you like. Crunchy coconut chips and blueberries are nice to bring out the flavors of the pudding. Goji berries would be great too, and I bet raw granola would take it to a whole new level!
Since chia is so high in protein and fiber, and the cashews and coconut contain plenty of healthy fats, this pudding will keep you satisfied for hours. Make sure to use wild or at least organic blueberries - not only for best nutrient value but flavor. Believe it or not, it makes a big difference.
You can use this as a neutral base and flavor it with vanilla extract, vanilla bean powder, lemon or orange zest, and sweeten it with stevia, coconut nectar, maple syrup, or whatever else your heart desires. Raw Blueberry Chia Pudding 1/2 cup shredded coconut 1 1/2 cups water 1/4 cup (slightly heaping) cashews 3/4 cup wild blueberries 3 tablespoons chia seed Blend the coconut and water in a blender until completely smooth. Strain the liquid using a nut milk bag. This is important. Don't skip the straining step. You'll see how much coconut fiber comes out. Pour the coconut milk back into the blender and add the blueberries and cashews. Blend again until completely smooth. Transfer to a bowl and add whisk in the chia seed. Periodically whisk for 20 minutes and then transfer it to the fridge for 6-12 hours. This is necessary for the pudding to thicken. If you prefer a really thick pudding, use 3 1/2 tablespoons chia. It will keep in the fridge for about 5 days.
Recipe by Chef Heather Pace, www.sweetlyraw.com
And check out past videos!
Raw strawberry goji shake video HERE.
Strawberries with chocolate whipped cream video HERE.
Superfood smoothie bowl recipe video HERE.
Cashew coconut clusters recipe video HERE.
Cherry nut power bar recipe video HERE.