When chia seeds are added to liquid, they “bloom” and thicken the liquid, resulting in a tapioca-like consistency. When the chosen liquid is a luscious vanilla cashew milk sweetened with plump Medjool dates and enriched with coconut butter, like it is in this recipe, it makes for a delightful sweet treat that is loved by just about everyone. This pudding is the most requested dish among my clients, as they not only enjoy it as a light refreshing dessert or afternoon treat but also think it’s pretty great for breakfast. If you want to serve it as a sweeter dessert, you can top each glass with a drizzle of maple syrup. It’s always good topped with berries, but you can serve it in the cooler months with roasted plums, stewed apples, or a rhubarb compote. This pudding comes together in a flash without turning on the stove.
from At Home in the Whole Food Kitchen: Celebrating the Art of Eating Well
by Amy Chaplin