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+ servings

Vanilla Chia Pudding


  • ½ cup chia seeds
  • 1 vanilla bean
  • 1 cup raw cashews, soaked 2-6 hours in 2-3 cups water
  • 4 cups water, divided
  • 8 medium-sized Medjool dates, pitted
  • pinch fine-grain sea salt
  • ½ tsp cinnamon
  • 2 Tbsp coconut butter (or extra virgin coconut oil)
  • 4 tsp vanilla extract
  • fresh berries, to serve


  • Place chia seeds into a medium bowl.
  • Split the vanilla bean in half lengthwise, scrape out the seeds with the tip of a small knife, and add them to an upright blender.
  • Place the vanilla pod in a bowl with chia seeds; set aside.
  • Drain and rinse cashews, and add to blender with 3 cups filtered water, dates, salt, cinnamon, coconut butter, and vanilla extract.
  • Blend on highest speed until completely smooth, about 1 to 2 minutes.
  • Pour into bowl with chia seeds along with remaining 1 cup water, and whisk thoroughly. (Alternatively, if you have a large blender with a 6-cup capacity, you can blend in all the water at once).
  • Let mixture sit for 10 minutes, whisking a couple of times to prevent chia seeds from clumping. Place in the fridge for 1 ½ - 2 hour or until completely chilled.
  • Remove and compost the vanilla pod before serving.
  • Divide into bowls, and serve chilled topped with berries. Store and leftover pudding in a jar in the fridge for up to five days.