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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.