Cashew-Cardamom Chia Pudding

Cashew-Cardamom Chia Pudding


  1. In a blender, purée the water, salt, hazelnuts, cashews, vanilla, agave, and cardamom as smooth as possible (mine had some clumps, as my blender isn’t perfect).
  2. In a large bowl or glass container, mix the chia seeds with the blended mixture.
  3. Stir to combine.
  4. Cover and refrigerate overnight or for about 8 hours.
  5. Chia seeds will plump up and absorb most of the liquid.
  6. Garnish with chopped nuts and dried fruit if you have it.


  • 1/4 cup chia seeds
  • 2 to 3 cups water
  • 1/4 teaspoon salt 
  • 1/4 cup hazelnuts
  • 3/4 cup cashews
  • 1/2 teaspoon vanilla
  • 3 tablespoons syrup
  • 1/2 teaspoon cardamom 
  • Dried currants and chopped nuts for garnish (optional)

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