I think that if you love someone, whether it’s a family member, a friend, or your sweetheart, you should serve them healthy treats for Valentine’s Day. Nothing says “I care” like recipes that promote a long, vibrant life. This delicious Whole Food of the Month recipe takes no time at all to make (love that), but thanks to the exotic flavor of cardamom and the almost heart-shaped and juicy red raspberries, your recipients will be feeling well taken care of this Valentine’s Day.
Makes: 2-4 servings
Time: 15 minutes
* Make this recipe raw (or highly raw) by using all raw ingredients
Tools:
Large glass bowl
Blender
Spoon
Strainer
Ingredients:
Try to buy everything organic. Here’s why.
1/2 cup chia seeds
6 0z. (3/4 cup raspberries)
Cardamom Cream
2 cups pure water
1/4 cup cashews
6 dates
1/4 tsp vanilla extract
1/2-1 tsp ground cardamom (optional, but I recommend it and add as much as you’d like)
Teeny pinch salt
*Don’t have cashews on hand, but have a can of coconut milk, or almond, rice, or hemp milk? Blend 2 cups of that with the dates, vanilla, cardamom and salt instead of the cashews and water (which is basically a homemade cashew milk).
Let’s get started.
Wash your raspberries.
(Hearts upon hearts upon hearts. See ’em?)
Place your chia seeds in a large glass bowl.
Blend together Cardamom Cream ingredients until super smooth and add to the bowl of chia. Stir well and allow to sit on the counter, or in the fridge, for about 15 minutes until the mixture thickens.
If creme brulee and tapioca pudding had a baby, it would taste like this recipe—amazing!
Add your fresh raspberries and enjoy.
Serve chilled or room temperature. Store in an airtight glass container in the fridge for up to one week.
Substitutions: Add more berries—strawberries, blueberries and/or blackberries! Or try this recipe with fresh peaches, sliced banana, toasted almonds or pepitas.
Share what you come up with (#YUMadeIt)…
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10 Comments to “Raspberry & Cardamom Cream Chia Pudding”
yum!! I can practically taste it! Chia pudding is one of my favs. I especially like carob mixed in for a chocolatey taste.
yum, this sounds like our kind of recipe. love cardamom and chia!
i just want to point out the typo at the top of the recipe: it says it makes 2-4 servings… in reality, it makes only enough for one…
THIS IS THE BEST RECIPE EVER! I CAN’T STOP EATING IT!
This is one of my favorite comments of all time Bobbie Joh.
I’m staring at my second batch (this week) sitting on my counter waiting for it to thicken. Torture.
P.S. I threw a banana in the mixture this time. I think it is going to go well.
I prepared this for breakfast. This pudding is SOOO yummy! It is even better than I expected. I wanted to taste this badly, but I was not able to get the chia seeds, so I used barley instead. I let the barley soaking overnight and cooked it for 15 minutes (until it was almost dry), and then added the cream and let it rest. I made a mistake: I thought I had cardamom and I noticed at the last moment I did not have any left, so I used cinnamon instead. It worked perfectly. I did not even want to add the fruits on top. I served the fruit on the side. Thank you for this recipe.
Hi Naomi! I bet it will go well. Very, very well.
I made this for breakfast and it was YUMmylicious! I loved it!
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