CHIA BREAKFAST PUDDING
3 cups water
3 tbsp hemp seeds
1 medjool date (or 3 small dates)
6 tbsp chia seeds
1/2 tsp cinnamon
pinch sea salt
fresh fruit optional
nuts (walnuts, almonds, pecans, etc.) optional
nut butter (sunflower, almond, cashew, etc.) optional
coconut butter optional
unsweetened coconut optional
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.