Raspberry Chia Pudding
1 bag frozen raspberries
2 tbsp chia seeds
1/4 cup of water
Place ingredients in a sauce pan and heat on low until raspberries are soft and stew like. Transfer to glass container and refrigerate.
1 cup raw cashews (soaked 4 hours*)
1 tsp vanilla
maple syrup to taste
nut or seed milk of choice
*Soak the cashews for a minimum of 4 hours. Be patient as this is an important step. If you jump the gun and blend them before 4 hours your cashew cream will turn out grainy. Place ingredients in blender and slowly begin adding nut milk until you get to a smooth and creamy consistency. Feel free to use stevia in place of maple syrup. I have done both in the past and either is yummy. More vanilla is also an option. Refrigerate after blending.
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