Chia puddings are an easy go-to breakfast option. And with Whole30, the best part is you can use fresh homemade cashew milk to bind the pudding. Rich. Satisfying. A great way to start the day!
chia pudding (makes 1 8oz serving)
1 tablespoon chia seeds
1 tablespoon unsweetened coconut
6 raspberries
1/4 teaspoon cacao nibs
1/4 teaspoon toasted almond slivers
Homemade cashew milk
Mix chia seeds, coconut together in an 8oz mason jar (I use a wide-mouth jar- it's the perfect size to 'make 7 take'). Add enough cashew milk to cover the ingredients (to the jar's lower thread line). Gently mix the ingredients, be sure to get all the chia seeds and coconut coated in cashew milk. Add raspberries and cover jar. Refrigerate for 4 hours or overnight.
When you're ready to serve, top the pudding with cacao nibs and almonds.
