Raw Chia Pudding
Emily Van Euw is one of my favorite raw recipe developers. Her desserts speak to me. Chia seed puddings are quite popular and her version is a close cousin of a classic rice/vanilla pudding hybrid. Also check out her Jungle Pie with Chocolate Crust, Banana Slices & Chunky Coconut Topping. Both recipes are from her book Rawsome Vegan Baking. And don’t miss our interview.
Excerpted with permission. Rawsome Vegan Baking: An Un-cookbook for Raw, Gluten-Free, Vegan, Beautiful and Sinfully Sweet Cookies, Cakes, Bars & Cupcakesby Emily von Euw. Published by Page Street Publishing Copyright 2014. Photos by Emily von Euw.
This is a delightfully healthy recipe that can be eaten as a meal for breakfast, lunch or dinner, or a simple snack any time of the day. I remember loving rice pudding when I was younger, and wanted to make an easy raw version. Of course, this isn’t really like rice pudding at all, but I’d take this over the original any day. I think this recipe tastes best cold.
- ¼ cup (145 g) raw almonds
- ¾ cup (177 ml) water, or as needed
- ¼ cup (175 g) pitted dates
- 2 tablespoons (21 g) chia seeds
- ½ teaspoon ground cinnamon, or to taste
- 2 ½ tablespoons (23 g) raisins
- Blend the almonds, water and dates together until smooth and creamy. At this point you want a thick, sweet, nut milk kind of mixture. Add the chia seeds, cinnamon and raisins and put in the fridge for about an hour so the chia can absorb the liquid. Adjust according to taste, then sprinkle with your desired toppings, such as chopped nuts, more raisins and cinnamon, berries, etc.