370g almond milk – as per recipe below
1g ground cardamom
25g agave
12ml vanilla extract
60g chia seeds
Mix the almond milk, cardamom, agave, vanilla with chia seeds and whisk thoroughly. Rest for 30 minutes at room temperature, whisking every 5 minutes.
Refrigerate for at least 3 hours or better still overnight. Before using, give the chia a good stir.
130g raw whole almonds
500ml water
30ml vanilla extract
2g salt
1 vanilla pod, split and scraped
150g cashew nuts (soak the cashews in water for 3 hours)
125g almond milk
15ml vanilla extract
1/2 vanilla pod, split and scraped
30g agave
1 small pinch of salt
1 small pinch of ground cardamom
20g yogurt
250g of mixed frozen berries
15g agave
30ml lemon juice + 1 microplaned lemon zest
30g oats
Puree the above and pass through a fine sieve.
Mix the almond milk, cardamom, agave, vanilla with chia seeds and whisk thoroughly. Rest for 30 minutes at room temperature, whisking every 5 minutes.
Refrigerate for at least 3 hours or better still overnight. Before using, give the chia a good stir.
Put the almonds in a bowl and cover them with water to soak for at least three hours but preferably overnight. Drain and rinse the almonds and put them in a blender with the 500ml of water along with the vanilla. Blend on high for 2-3 minutes with the salt, until you have a finely smooth puree.
Drain and rinse the soaked cashew nuts and add to the blender along with the milk, honey, yogurt and vanilla.
Blend until the cashews are liquefied and have a very smooth texture.
Place the chia pudding into the bottom of the glass, followed by fruit puree then cashew cream and then some sliced pistachios.
370g almond milk – as per recipe below
1g ground cardamom
25g agave
12ml vanilla extract
60g chia seeds
Mix the almond milk, cardamom, agave, vanilla with chia seeds and whisk thoroughly. Rest for 30 minutes at room temperature, whisking every 5 minutes.
Refrigerate for at least 3 hours or better still overnight. Before using, give the chia a good stir.
130g raw whole almonds
500ml water
30ml vanilla extract
2g salt
1 vanilla pod, split and scraped
150g cashew nuts (soak the cashews in water for 3 hours)
125g almond milk
15ml vanilla extract
1/2 vanilla pod, split and scraped
30g agave
1 small pinch of salt
1 small pinch of ground cardamom
20g yogurt
250g of mixed frozen berries
15g agave
30ml lemon juice + 1 microplaned lemon zest
30g oats
Puree the above and pass through a fine sieve.
Mix the almond milk, cardamom, agave, vanilla with chia seeds and whisk thoroughly. Rest for 30 minutes at room temperature, whisking every 5 minutes.
Refrigerate for at least 3 hours or better still overnight. Before using, give the chia a good stir.
Put the almonds in a bowl and cover them with water to soak for at least three hours but preferably overnight. Drain and rinse the almonds and put them in a blender with the 500ml of water along with the vanilla. Blend on high for 2-3 minutes with the salt, until you have a finely smooth puree.
Drain and rinse the soaked cashew nuts and add to the blender along with the milk, honey, yogurt and vanilla.
Blend until the cashews are liquefied and have a very smooth texture.
Place the chia pudding into the bottom of the glass, followed by fruit puree then cashew cream and then some sliced pistachios.
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