This recipe was inspired by my 28-Day No-Sugar Challenge, which is happening now!
Although this pudding isn’t overly sweet, it has bananas, cinnamon and chocolate goodness, with the addition of cashews which are loaded with healthy fat.
Chia pudding is one of the easiest things to make ahead, and it packs a huge energy punch, so I love it for breakfast.
Here you go!
If you try this recipe, let me know!
- 1 cup of cashews, soaked for at least 4 hours or overnight + soaking water which will be discarded
- 1 1/2 cups of fresh water
- 2 bananas, peeled
- 1 tablespoon raw cacao powder
- 1 teaspoon ground cinnamon
- 3 tablespoons chia seeds
- berries for garnishing — raspberries, blueberries, strawberries and extra sliced banana are all great
- Soak cashews in water for at least 4 hours or overnight.
- After they are softened, rinse cashews, discard the soaking water, and put them into your blender.
- Add fresh water and blend to make cashew milk.
- Add bananas and blend again until consistency of mixture is smooth.
- Add cacao and cinnamon and blend again, another 15 seconds.
- You can add chia seeds now, and blend again so that the chia seeds are ground up, or if you like your chia pudding to be like tapioca in consistency, don’t add chia seeds until later.
- Pour mixture into 8-ounce Mason jars. This recipe makes 3 servings/jars.
- Mix in chia seeds (1 tablespoon per jar) if you didn’t already blend them.
- Add berries to the mixture as well, or you can also add berries to these when you are ready to eat.
- Refrigerate over night, and serve cold in the morning!