Adapted from: www.coconutandquinoa.com

Makes 4-6 servings

Ingredients

½ cup NOW Real Food® Chia Seeds*

1 cup (soaked in filtered water for 2 to 8 hours) NOW Real Food® Cashews*

4 cups filtered water

7 Medjool dates, pitted

Pinch sea salt

¼ teaspoon cinnamon powder

2 tablespoons coconut butter

4 teaspoons NOW Real Food® Organic Vanilla Extract*

Raspberries and blueberries, enough for topping

Variation:

For chocolate version, add 4 teaspoons NOW Real Food® Cocoa Powder*

1. Place chia seeds in a medium size mixing bowl and set aside.
2. Strain cashews and rinse well.
3. Place cashews in an upright blender add 4 cups of filtered water, dates, salt, cinnamon, coconut butter and vanilla extract.
4. Remove seeds from vanilla bean (if using) and add to the blender; place vanilla bean pod in bowl with chia seeds.
5. Blend on high speed for 2 minutes and pour into bowl with chia seeds and vanilla bean pod, whisk well.
6. Let mixture sit for 10 to 15 minutes, whisking every few minutes to prevent chia seeds from clumping; pudding will thicken fast.
7. Place in the fridge and chill for 1 hour.
8. Remove from fridge, whisk. Serve chilled topped with berries.
9. Store covered in a glass container in the fridge; pudding will keep for up to 5 days.

*NOW items available at your local health food store