I’ve got good news for those of you who don’t like the texture of tapioca pudding (or the upgraded chia pudding recipe for that matter). I’ve played with the recipe and discovered that you can blend the entire pudding to make a much smoother pudding consistency. You can even get away with freezing it as an ice cream (though it’s not quite as ice-cream-like as our raw ice cream recipe).
Here’s the version I featured at a recent raw superfood dinner:
3 Cups Almond Milk
1/2 Cup Chia Seeds
Soak chia seeds in the almond milk for at least 30 minutes with several stirs in-between. You can also soak them overnight for the chia gel to form.
1/4 Cup Vanilla Agave Nectar
1/4 tsp SunFire Salt
1/4 tsp Cinnamon
1/2 Cup Cashews (soaked and rinsed)
After creating the chia gel, pour all of it into your high powered blender. Add the remaining ingredients and blend until smooth. Enjoy immediately or freeze for a mock ice cream.