Name: Cacao chia pudding with sweet cashew cream and raspberries
Ingredients: Serves 4; Cacao chia pudding (Make the night before); 2 tbsp cacao powder; 2 tbsp maple syrup; ⅔ cup chia seeds; 2 cups plant-based milk (we used Bonsoy Almond ); 1 tsp vanilla essence; Sweet cashew cream (Makes 1½ cups); 1 cup cashews, raw; 2 tbsp maple syrup, or to taste; ½ cup water; TO SERVE; 1 cup raspberries (fresh or frozen)

Cacao chia pudding with sweet cashew cream and raspberries in mason jar on red and white tea towel

Ingredients

Serves 4

Cacao chia pudding (Make the night before)

2 tbsp cacao powder
2 tbsp maple syrup
⅔ cup chia seeds
2 cups plant-based milk (we used Bonsoy Almond)
1 tsp vanilla essence

Sweet cashew cream (Makes 1½ cups)

1 cup cashews, raw
2 tbsp maple syrup, or to taste
½ cup water

TO SERVE

1 cup raspberries (fresh or frozen)

Method

To make the cacao chia pudding, place all of the ingredients into a mixing bowl and whisk until the cacao powder has dissolved and the chia seeds start to swell and thicken. Give it a whisk every 5 minutes over a 20-minute period so that the chia seeds swell evenly throughout the bowl. Cover the top of the bowl and place in the fridge overnight.
Soak the cashews in water overnight to get the best yield of cream (or for at least 15 minutes in boiling water).
To make the sweet cashew cream, drain the cashews and puree in a high-speed blender with half a cup of water until very smooth. Add the maple syrup according to the sweetness you want. Store in an airtight container in the fridge until required.
To assemble, layer into a jar the cacao chia pudding, sweet cashew cream and raspberries.

TIP: The sweet cashew cream in this recipe can be used in place of thickened dairy cream in many recipes.

In partnership with Bonsoy