Mint and Chocolate Cashew Cream Chia Pudding

Breakfast is served. How good are Sundays? Lazy sleep ins and when the kids are awake these overnight chia puddings are ready for them to self serve with added fresh fruits, shredded coconut, chocolate or coconut yoghurt.  

Mint and Chocolate Cashew Cream Chia Pudding  

Recipe creator Sareena's Food #ds365vegan 


1 1/2 Cups of Coconut Milk

2 Tblsp Maple Syrup

1/2 tsp Mint Extract

1/4 tsp Spirulina OR a few drops of green food coloring

1/2 Cup Chia Seeds


1/2 Cup Cashew Cream

1/2 tsp Vanilla


Whisk Coconut Milk, maple syrup, mint extract and color. (You can find vegan friendly food coloring in lots of stores now that are made from plants)

Whisk in the Chia Seeds and refrigerate for 2 hours or overnight **NOTE, if you want it smooth, blend it for 1 minute and then refrigerate**

Add cocoa powder & vanilla to the cashew cream and serve it with the the pudding.

Ohhh cashew cream how I love thee. It's  such a versatile cream. I love doing my savoury version Cashew Horseradish Cream with our Roasted Potatoes but with this recipe Sareena shows us the sweet way! 

Over to you Sareena;

Cashew Cream


1 Cup Cashews

1 1/4 Cups Hot Water

1 1/2 Tblsp Lemon Juice

2 Tblsp Maple Syrup

1 tsp Vanilla

1/3 Cup Coconut Milk


1. Soak the cashews in hot water for 2 hours or overnight if you have time.

2. Drain and rinse under hot water.

3. Add everything to the blender and slowly add the coconut milk until it is the desired consistency.

4. Serve on any dessert or refrigerate up to 4 days in a containter.

BIG love to Sareena for inspiring me to make these delicious recipes for my family. You're the greatest! 

Keep tagging your #ds365vegan recipes as I love sharing and making them to inspire everyone to make and eat all the colours of the rainbow. 

Happy Sunday. 


365 Lifestyle Motivator  

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