Creamy Cashew Chia Pudding + Raspberry Mousse Parfaits

 
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This is the chia pudding to end all chia puddings. Adapted from Amy Chaplin’s version served at the (dearly missed) Angelica Kitchen in NYC, this pudding uses thick homemade cashew milk as its liquid, which results in a much creamier, richer dessert than storebought nut milk.

The avocado mousse couldn’t be simpler: simply blend avocado and frozen berries, then sweeten to your liking. I’ve made this avocado mousse with all kinds of berries, but I like raspberry the best for its flavor and intense color.


Creamy Cashew Chia Pudding + Raspberry Mousse Parfait
Serves 6
Active time: 20 minutes
Total time:  6 1/2 hours or overnight 
Special equipment: High powered blender and/or food processor


Ingredients:  

Pudding
1 ¼ cups raw cashews, soaked overnight unless using a Vitamix
3 ½ cups water
6 pitted Medjool dates (or 8 pitted Deglet)
1 tablespoon coconut oil
¾ teaspoon fine sea salt
½ teaspoon vanilla extract
½ cup chia seeds

Mousse
1 ripe avocado
7 ounces / 1 ½ cups  frozen raspberries 
1 tablespoon maple syrup, plus more to taste 

Garnishes / Layers
1 cup fresh fruit, like berries or chopped mango
½ cup toasted coconut flakes 


Directions:

  1. Blend cashews, water, dates, coconut oil, sea salt, cinnamon, and vanilla extract until completely smooth, about 2 minutes. Transfer cashew milk to a large bowl and whisk in chia seeds until smooth. 

  2. Cover with plastic and place in the refrigerator at least 6 hours or overnight. 

  3. In a food processor or blend, puree avocado with raspberries and maple syrup. Taste for sweetness and add more maple syrup if desired. It should be a bit tart, since you’re layering it with the sweet pudding. 

  4. Re-whisk chia pudding until smooth. To assemble the parfaits, fill a jar or cup about ⅓ full with chia pudding, then spoon about ¼ cup raspberry mousse on top. Add 2-3 tablespoons fresh fruit, then repeat until the cup is full. Garnish with fresh fruit and toasted coconut flakes. Repeat with remaining cups (you should have enough to make 2-3, depending on the size of the cups). Enjoy!

 
Kelsey LelandComment