I have recently mentioned my new-found love of Chia seeds and Chia pudding.
Although I should probably know better by now, I decided to play around with a perfectly good recipe and try my own version.
The result was perfectly edible, even quite nice. However, it was extremely rich and overly sweet. The original recipe calls for oranges as the fruit component. I had fresh pineapple and watermelon on hand so thought I would use those instead. I expected the tartness of the pineapple to cut through the sweetness of the watermelon, but that didn’t quite work.
If I try this again, I will skip adding the honey, as that should yield a better balance of flavours. The pudding was also a bit too runny, so I will also reduce the amount of watermelon. Or better yet, maybe I’ll just follow the recipe.
Ah well, we live and learn!
Original recipe from The Rawtarian.
Thermomix converted recipe is also available here.
- 3 medium-sized oranges (peeled with a sharp knife with all white exterior rind removed)
- 2/3 cup cashews
- 3/4 cup water
- 1 tablespoon vanilla
- 1 pinch sea salt
- 1 1/2 tablespoons honey
- 1/3 cup chia seeds (reserve! do not add to blender)
- Add all ingredients (except chia seeds) to your high-speed blender. Remember, use nice, fresh oranges that have most of the white external rind bits cut off.
- Blend mixture until very creamy and smooth (do not add the chia seeds!).
- Place untouched chia seeds in a mixing bowl. Pour orange mixture on top of chia seeds.
- Stir mixture vigorously with a spoon. Ensure that the chia seeds are well distributed.
- Chill this raw orange chia seed pudding recipe in the refrigerator for at least three hours, stirring once per hour if you can remember to do so (no biggie if you forget)! However, it is important to let this chia pudding recipe sit in the fridge for a few hours before consuming because the chia seeds will expand up to 10 times their original size, similar to tapioca seeds, and then it tastes that much better!