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Rich, creamy and delicious. Instead of using cashews for the base, I added a combo of almonds and walnuts, and combined with Morello Cherry Extract, this created a deep, rich, satisfying flavor.
alnut, Almond & Chia Pudding Ingredients:
Chia Gel
3 tablespoons chia
3/4 cup water
(soak overnight)
Pudding Ingredients:
3/4 cup chia gel
3/4 cup nuts (almonds and walnuts)
2 1/2 Tablespoons cacao powder
pinch sea
salt
1 Tablespoon cacao nibs
Medicine Flower Extracts - 2 drops each, Morello Cherry and Dark Chocolate (optional)
3 Tablespoons grade B maple syrup (or your fav sweetener)
Directions:
You can skip the chia gel and just mix chia and water in blender, but it's always better to soak your chia. I used about 3 Tbsp chia and 3/4 cup water, letting it sit out all night.
Blend soaked chia and use as is, or refrigerate until ready to use. This can be added to smoothies.
In the blender, mix 1 cup nuts (mixed almonds and walnuts) that were previously soaked and dehydrated with chia gel.
Add **cacao powder and a pinch of sea salt.
Add cacao nibs.
Add 2 drops *Medicine Flower Morello Cherry extract and 2 drops Medicine Flower Dark Chocolate extract
Add 3-4 Tablespoon grade B maple syrup or your favorite liquid sweetener. Blend until creamy, adding water or almond milk to thin as needed.
Pour into goblets, refrigerate for several hours and garnish with cacao nibs or chopped walnuts.
