Reviews (2)        Add Rating & Review     125 Ratings   5 star values:        48    4 star values:        29    3 star values:        34    2 star values:        10    1 star values:        4                Martha Stewart Member     Rating: 5 stars       08/07/2012   I followed this recipe to a T and it came out delicious. I'd actually use it as a breakfast, with berries on top. Really, really good and fun to make. I'll definitely be making this again.         Martha Stewart Member     Rating: 5 stars       03/30/2012   Delicious! My family loves this dessert, with it's tapioca texture and natural sweetness.

Back to Vanilla Chia Pudding All Reviews for Vanilla Chia Pudding - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Gallery Vanilla Chia Pudding Credit: Marcus Nilsson Recipe Summary prep: 15 mins total: 5 hrs 15 mins Servings: 8 Yield: Makes 4 1/2 cups

Ingredients Ingredient Checklist 1/2 cup chia seeds 1 vanilla bean, split and seeds scraped, pod reserved 1 cup (5 ounces) cashews, soaked in filtered water for 2 hours to overnight 4 cups filtered water 7 Medjool dates (5 1/2 ounces), pitted Pinch of sea salt 1/4 teaspoon ground cinnamon 2 tablespoons coconut butter, such as Artisana 4 teaspoons pure vanilla extract 2 cups mixed raspberries and blueberries 3/4 cup maple syrup, for drizzling

Cook’s Notes Pudding can be refrigerated in a covered glass container for up to 5 days.

Gallery Vanilla Chia Pudding Credit: Marcus Nilsson

Recipe Summary prep: 15 mins total: 5 hrs 15 mins Servings: 8 Yield: Makes 4 1/2 cups

Vanilla Chia Pudding      Credit: Marcus Nilsson

Vanilla Chia Pudding

Credit: Marcus Nilsson

Vanilla Chia Pudding

Recipe Summary prep: 15 mins total: 5 hrs 15 mins Servings: 8 Yield: Makes 4 1/2 cups

Recipe Summary

prep: 15 mins total: 5 hrs 15 mins

Servings: 8 Yield: Makes 4 1/2 cups

prep: 15 mins

total: 5 hrs 15 mins

prep:

15 mins

total:

5 hrs 15 mins

Servings: 8

Yield: Makes 4 1/2 cups

8

Makes 4 1/2 cups

Ingredients

Ingredients

  • 1/2 cup chia seeds 1 vanilla bean, split and seeds scraped, pod reserved 1 cup (5 ounces) cashews, soaked in filtered water for 2 hours to overnight 4 cups filtered water 7 Medjool dates (5 1/2 ounces), pitted Pinch of sea salt 1/4 teaspoon ground cinnamon 2 tablespoons coconut butter, such as Artisana 4 teaspoons pure vanilla extract 2 cups mixed raspberries and blueberries 3/4 cup maple syrup, for drizzling

Directions

Place chia seeds and vanilla pod in a medium mixing bowl, and set aside.

Drain cashews, and rinse well. Add cashews, filtered water, the dates, salt, cinnamon, coconut butter, vanilla extract, and vanilla seeds to a blender. Blend on high speed for 2 minutes, and pour into bowl with chia seeds and vanilla pod; whisk well. Let mixture stand for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping (pudding will thicken quickly). Refrigerate until cold, about 3 hours.

Discard vanilla pod. Whisk pudding. Divide pudding among 8 bowls. Top each with berries, and drizzle with maple syrup.

Cook’s Notes Pudding can be refrigerated in a covered glass container for up to 5 days.

Cook’s Notes

Pudding can be refrigerated in a covered glass container for up to 5 days.

Reviews (2)

 Add Rating & Review     125 Ratings   5 star values:        48    4 star values:        29    3 star values:        34    2 star values:        10    1 star values:        4        

   Martha Stewart Member     Rating: 5 stars       08/07/2012   I followed this recipe to a T and it came out delicious. I'd actually use it as a breakfast, with berries on top. Really, really good and fun to make. I'll definitely be making this again.         Martha Stewart Member     Rating: 5 stars       03/30/2012   Delicious! My family loves this dessert, with it's tapioca texture and natural sweetness.

Reviews (2)

Add Rating & Review     125 Ratings   5 star values:        48    4 star values:        29    3 star values:        34    2 star values:        10    1 star values:        4

Add Rating & Review

125 Ratings 5 star values: 48 4 star values: 29 3 star values: 34 2 star values: 10 1 star values: 4

125 Ratings 5 star values: 48 4 star values: 29 3 star values: 34 2 star values: 10 1 star values: 4

125 Ratings 5 star values: 48 4 star values: 29 3 star values: 34 2 star values: 10 1 star values: 4

  • 5 star values: 48 4 star values: 29 3 star values: 34 2 star values: 10 1 star values: 4

    Martha Stewart Member     Rating: 5 stars       08/07/2012   I followed this recipe to a T and it came out delicious. I'd actually use it as a breakfast, with berries on top. Really, really good and fun to make. I'll definitely be making this again.  

Martha Stewart Member     Rating: 5 stars       03/30/2012   Delicious! My family loves this dessert, with it's tapioca texture and natural sweetness.

    Martha Stewart Member

    Rating: 5 stars 08/07/2012

I followed this recipe to a T and it came out delicious. I’d actually use it as a breakfast, with berries on top. Really, really good and fun to make. I’ll definitely be making this again.

Rating: 5 stars

Rating: 5 stars 03/30/2012

Delicious! My family loves this dessert, with it’s tapioca texture and natural sweetness.

All Reviews for Vanilla Chia Pudding

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Vanilla Chia Pudding

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest