- ½ cup chia seeds
- 1 vanilla bean, split and seeds scraped, pod reserved
- 1 cup (5 oz) cashews
- 4 cups water
- 7 Medjool dates (5 ½ oz), pitted
- Pinch of salt
- ¼ teaspoon ground cinnamon
- 2 tablespoons coconut butter
- 4 tablespoons pure vanilla extract
- 2 cups mixed raspberries and blueberries
- ¾ cup pure maple syrup
- Place chia seeds and vanilla pod in a medium mixing bowl, and set aside.
- Add cashews, water, dates, salt, cinnamon, coconut butter, vanilla extract, and vanilla seeds to blender.
- Blend on high for 2 minutes and pour into bowl with chia seeds and vanilla pod; whisk well.
- Let mixture stand 10-15 minutes to prevent chia seeds from clumping (pudding will thicken quickly).
- Refrigerate until cold, about 3 hours.
- Discard vanilla pod.
- Whisk pudding.
- Place into individual serving bowls, top with berries, and drizzle with Brockmann Timbers Maple Syrup.
By Bobbi & Bill Brockmann
Brockmann Timbers https://www.brockmanntimbers.com/
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