• Chef’s notes
• Details
• Ingredients
• Directions

§Chef’s notes

You will need a blender for this recipe. Feel free to customize with seasonal fruit or superfood boosts—this bowl loves your intuition!

§Details

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 0
• 🍽️ Servings: 2

§Ingredients

• ½ cup raw cashews
• 2 pitted medjool dates
• 300 ml (≈1¼ cups) filtered water
• 6 tbsp chia seeds (black or white)
• Optional add-ins for the pudding base: 1–2 tbsp unsweetened shredded coconut or 1 tsp vanilla powder or ½ tsp pure vanilla extract or 1 scoop plant-based protein powder (unflavored or vanilla)
• For the Topping: ½ cup frozen blueberries, 1 ripe persimmon, 1 banana, 1 kiwi, etc.
• For the Topping as well: 2 tbsp pine nuts 2 tbsp raw cacao nibs

§Directions

1. Cover and soak overnight (or at least 6–8 hours) in the refrigerator in a bowl the cashews, pitted dates in 300 ml filtered water.
2. The next morning, blend the soaked cashews and dates in the soaking water, or change the water if you want to. Add them to a high-speed blender and blend until ultra-smooth, like a milk.
3. If using, add shredded coconut, vanilla, or protein powder at this stage and blend well.
4. Then add Chia Seeds to the milk and blend on low/slow, just to stir in the chia seeds very gently into the milk, you want to avoid crushing the seeds.
5. Let the mixture rest at room temperature for about 20 minutes. It should thicken to a rich, pudding-like consistency.
6. Divide the chia pudding evenly between two bowls. Top generously with your chosen fruits — blueberries, persimmon, banana and kiwi work beautifully together. Finish with a sprinkle of pine nuts and cacao nibs for crunch and depth.
7. Enjoy immediately for a fresh, vibrant breakfast or store for later in the fridge.