Active time: 25 minutes
Total time: 3.5 hours
For the pudding:
2 1/2 cups unsweetened almond milk
1/2 cup bing cherries, pitted and halved
1/2 teaspoon ground cardamom
1 teaspoon SweetLeaf Stevia
1 teaspoon vanilla extract
1/2 cup chia seeds
For the cashew cream:
1/4 cup of cashews
1/4 cup bing cherries, pitted and halved
2 tablespoons cold water
1/4 teaspoon vanilla extract
1/8 teaspoon SweetLeaf Stevia
- Blend milk, cherries, cardamom, Stevia and vanilla together in a blender on high until smooth. Pour the cherry mixture over chia seeds and whisk thoroughly. Let rest for 5 minutes then stir again. After 10 minutes, stir again. Cover and refrigerate at least 3 hours or overnight.
- Soak the cashews in water and also refrigerate for at least 3 hours or overnight.
- To make the cream, blend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and Stevia and blend until well combined.
- Before serving, give the pudding a good stir and divide into 4 cups; top with cream and more cherries.
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