The original idea for this recipe came from Anna (a coworker) who asked if I was making a special smoothie for Canada day (July1). She had been disappointed when I had made nothing for our provincial holiday on June 24 (St. Jean Baptiste). I loved the idea and was excited to create something yummy that was red and white like the Canadian flag.
When Anna made the suggestion, I immediately thought of strawberries since they are in season. I liked the idea of making a dessert, a change from smoothies, not to mention it’s difficult to make a smoothie that is 2 colours. Thank you Anna for inspiring this dessert! I love it! (and I hope you do too!)
It took me a few days to figure out exactly what I was going to make with strawberries, but I knew I wanted to use cashews and coconut for the white part of the dessert
To be honest when I started preparing the dish I wasn’t even completely sure what I was going to add and how I was going to put it together. Of course I used maple syrup as sweetener. What’s more Canadian than maple syrup?
It was a process of adding a little bit of a few different ingredients until I was happy with the result. I couldn’t decide whether to add chia seeds or not although I felt that it needed them to thicken to the consistency I wanted. I wanted it thick enough that I could layer the strawberries and the pudding in a glass.
I split the pudding in half and added chia seeds to half of it, then put it the fridge to set. A few hours later I took it out and was much happier with the chia seed version, so I added chia to the rest of it. This was great because I love the added nutrients that chia seeds bring to this already healthy dessert.
You could use another fruit instead of strawberries in this recipe, like blueberries, raspberries, nectarines, or peaches. Use whatever is in season where you live. It is always good to focus on eating the foods that are in season, something that many of us have lost touch with over the years. Personally, I would love to grow more of my own food, and look forward to doing so when I have a bit more space.
While Canada Day has come and gone, as well as Independence Day, I hope you still enjoy this awesome dessert! (preferably on a beautiful and hot summer’s day)
Do you know what is in season right now where you live? Do you focus on eating local seasonal foods when possible?
Coconut Cashew Chia Pudding with Strawberries Recipe
note 1: I made this recipe with a Vitamix. I did not test the recipe in a regular powered blender. Let me know how it goes if you give it a try
note 2: I recommend making this the day before you want to eat/serve it. It has to sit for a few hours to thicken
1 cup cashews, soaked for 3 hours
1 cup coconut milk
1 teaspoon vanilla extract
2 tablespoons maple syrup
2 tablespoons lemon juice
2 tablespoons chia seeds
fresh strawberries, or other local seasonal fruit
1. Combine the soaked cashews, coconut milk, maple syrup, vanilla extract and lemon juice in a high powered blender. Blend until smooth.
2. Transfer to a glass container and mix in the chia seeds. Let sit for a few hours or overnight in the fridge to thicken.
3. Slice strawberries into halves or quarters. Measure how much pudding you have and split in 2 even portions.
4. In a small glass, cover the bottom with some pudding. Then cover with a layer of strawberries, avoiding too much space between the strawberry pieces. Then add another layer of pudding. Cover with another layer of strawberries. If there is any pudding left add the rest to the middle of the glass and top with a strawberry. (see pictures)
5. Repeat in second glass.
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