Chia like you’ve never tasted it—this is the proper way to make chia pudding! Don’t like chia? You probably just haven’t eaten it like this! Try it in a smoothie bowl, or top it with sliced banana, toasted crushed nuts, fresh berries, and some mint. You can also layer it with fresh fruit and granola and store it in a jar for an easy, on-the-go breakfast or snack.

Makes 6 servings

1½ cups almond milk

1½ cups cashew cream (see Chef’s Notes below)

1½ cups cold water

2 teaspoons orange zest

1 teaspoon vanilla extract

1 tablespoon date syrup

1 cup chia seeds

Recommended toppings: drizzle of date syrup, sliced bananas, fresh or defrosted berries, jam, sliced dates, toasted chopped nuts…whatever you imagine!

1. Combine milks, water, orange zest, vanilla extract, and date syrup.

2. Whisk in chia seeds, and allow to stand for 15 to 20 minutes.

3. Whisk again and refrigerate overnight.

Chef’s Notes:

•   You may need to add some extra milk or water the next morning to loosen it up. Chia soaks up quite a bit of liquid.

•   Stirring some frozen berries through the pudding the night before is also delicious. You can even defrost and blend the berries, then stir through to make pink chia!

•   To make cashew cream, blend 1 cup of raw cashew pieces with 1 cup of water.