Raspberry Chia Puddings
with Cacao Nibs & Cashew Butter
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- ¾ cup chia seeds
- 4 tsp agave
- ¼ cup raspberry preserves
- 5.5 oz coconut milk
- 2¼ cups non-dairy milk (not included)*
- ¼ cup coconut chips
- 2 tbsp cacao nibs
- ⅓ cup cashew butter
- For full ingredient list, see Nutrition
In a large bowl or container with a lid, combine the chia seeds, agave, raspberry preserves, coconut milk, non-dairy milk, and a pinch of salt. Stir, cover, and refrigerate overnight or for at least 8 hours.
Divide the chia seed pudding into 4 serving dishes. Top with cacao nibs, and cashew butter. Enjoy!