INGREDIENTS

3 cups water

12 cashews

3 tbsp hemp seeds

1 medjool date (or 3 small dates)

6 tbsp chia seeds

1/2 tsp cinnamon

pinch sea salt

TOPICS

fresh fruit optional

nuts (walnuts, almonds, pecans, etc.) optional

nut butter (sunflower, almond, cashew, etc.) optional

coconut butter optional

unsweetened coconut optional

INSTRUCTIONS

1.  Add 1 cup of water, hemp seeds, cashews and dates to a blender. Blend on high speed for 2-3 minutes, until a smooth milk is made.

Add 2 more cups of water, chia seeds, cinnamon and sea salt, and pulse until combined, leaving chia seeds whole.

Refrigerate for at least 1 hour. Keeps well in fridge for 3-4 days.

Top with fresh fruit, nuts, coconut, nut butters or coconut butter. See photos for some of my favorite combos.

2.  TIP: Some readers have found that using this recipe exactly as written results in a runny pudding. I have retested this recipe, and found it to work perfectly for me. My best suggestion is to start with 1/2 cup less water, and after an hour, stir your pudding to see if it's the right consistency. Add more water if you'd like to thin it out.

Source:  https://sunkissedkitchen.com/chia-breakfast-pudding-whole30/