Vanilla Chia Pudding with Persimmon
8
- 1 cup raw cashews, soaked 3 hours
- 4 cups filtered water
- 7 medjool dates, pitted
- ½ teaspoon sea salt
- ½ teaspoon cinnamon
- 2 tablespoons coconut butter, or unsweetened shredded coconut
- 1 tablespoon vanilla bean paste, or vanilla extract
- ½ cup chia seeds
- 4 persimmons, or 4 cups berries or other fruit
- 2 tablespoons cacao nibs
- Drain cashews and transfer to a high speed blender. Add water, dates, salt, cinnamon, coconut butter, and vanilla.
- Blend until very smooth. Transfer to a bowl and add chia seeds. Stir to blend without clumps of chia seeds.
- Refrigerate 2 or more hours to allow chia seeds to absorb moisture. Serve topped with persimmons and cacao nibs.
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