This is the perfect dish to make if you happen to be ADD (there is no shame… most of my favorite people are) or can’t be bogged down in the kitchen for too long. You mix up the ingredients the day before, set it aside in the fridge and then do a couple of things right before serving it. I always have a batch ready or awaiting its final touches.
Would you believe that the 80’s pop culture phenomenon, the ch- ch- ch- chia pet, was actually made using the same chia seeds that seem to be so popular these days? We underestimated these power packed seeds. Ounce for ounce, they actually have more calcium than skim milk and more omega-3 fatty acids than salmon.
Another seemingly magical quality that the chia seed possess is that they help to curb your appetite. They expand when they are wet (see disclaimer in next paragraph) so they help your belly feel more full after you eat them. We have been making this recipe for a few months now and I have to admit that after eating a serving of the pudding for breakfast, I often feel more energetic and my appetite seems subdued. I have actually been surprised when lunchtime comes and I haven’t reached for a snack.
A kind warning about these innocuous looking little seeds. You might say to yourself, “These are delightfully crunchy and so good for you. I should try them on top of some cereal or oatmeal.” Do not attempt this without leaving your house with a pocket mirror and dental floss. The chia seed expands to almost three times its size when wet. You might not see a seed in your teeth right after you eat them but just give them an hour or two. You can thank The New Yummy for this tidbit when you spot one!
Sources:
http://www.drweil.com/drw/u/QAA365093/Chia-for-Health.html
Ingredients
Chia Seed Pudding:
½ cup chia seeds
1½ cup unsweetened soy milk
3 tablespoons virgin and unrefined coconut oil
1 teaspoon cinnamon
2 teaspoons almond extract
pinch of salt
1 cup dried berries (Any kind of dried berry that is your favorite. We used golden raisins, mulberries, goji berries, and blueberries.)
5 tablespoons organic blue agave syrup
Cashew Cream Topping:
1 cup raw cashews
1½ cups apple juice
2 tablespoons coconut oil, melted
5 tablespoons organic blue agave syrup
¼ cup unsweetened soy milk
1 teaspoon vanilla extract
Directions
1. In a medium sized bowl, add the coconut oil and the soy milk and whisk.
2. The coconut oil will be lumpy. Whisk until the larger pieces are gone.
3. Add the chia seeds, cinnamon, almond extract, salt and agave syrup.
4. Mix well and add the dried berries.
5. Cover the chia seed mixture with plastic wrap and place in refrigerator overnight.
6. Start making the cashew cream in a smaller bowl by adding apple juice to the raw cashews. Make sure that the apple juice covers the cashews completely. Add more juice if necessary.
7. Cover the cashew/juice mixture with plastic wrap and place in refrigerator overnight.
8. The next day, drain the cashews and place in a food processor.
9. Add coconut oil, agave syrup, soy milk and vanilla extract and pulse until smooth.
10. Serve the chia pudding with the cashew cream by putting a small amount at the bottom of a dish and layering the pudding. Put a small amount as a topping.
The pudding can, of course, be eaten without the cashew cream. We add this for a special treat.
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Tagged: Agave Sweetened, breakfast, Cashew Cream, Chia Seeds, Dairy-free, Dessert, food, Healthy, Healthy Snack, kid-friendly, Macrobiotic, No dairy, No sugar, Pudding, Raw Food, Recipe, Sugar-free, vegan, Vegetarian
This venture grew out of necessity after I fell in love and married a wonderful man, who happened to be Macrobiotic. I wanted to continue to eat yummy food but now had the knowledge of how unhealthy most sweets can be. I realized I was going to need to be creative to make my taste buds and my husband happy. 
With an ever-growing love of cooking, as inspired by my Macrobiotic-influenced home, I strive to produce healthy food without the sacrifice of taste. My appreciation for pure, organic foods is reflected in my creations, along with my high standards and motivation. In times of need to balance the stress of high school, cooking serves as a quick relief, as it is truly what I love. 
This is one of the most creative recipes I’ve ever seen! Thanks for the closing tip about the dental floss!
Thanks Karen! We are so happy that you like the recipe. More great ones to come. 😉
I’m allergic to soy, so will use almond milk. What can I use instead of agave syrup?
Don’t have i;, don’t want to go to the expense of buying anything else either.
Almond milk is fine to use. I would try maple syrup or brown rice syrup instead of agave. Maple syrup isn’t as sweet as agave syrup so you should sample it and add to taste. Please let us know how it turns out with the modifications!