You’ll want to do a little dance after you taste the coconut/cashew cream with berries and the homemade chia pudding covered with strawberry preserves. Chia is loaded fiber, protein, omega 3 fatty acids, calcium, and the berries are full of antioxidants and vitamins. So go ahead, indulge yourself!
Here’s what you’ll need:
3/4 cup raw cashes soaked for a few hours in filtered water to soften
One 12-ounce can coconut milk
3/4 cup of filtered water or your homemade cashew milk
1 Tbs vanilla extract
3 Tbs agave or 2 Tbs coconut palm sugar
pinch of sea salt
Your favorite berries
How to prepare cream: Blend cashew, coconut milk, water (or cashew milk), vanilla extract, agave & salt in a hight-speed blender until smooth. (If you leave it in the fridge for a few hours after blending, it looks more like whipped cream)!
Place your favorite berries in a bowl and top with your freshly made cream.
Homemade Cashew Milk:
1 cup raw cashews (soaked for several hours)
2-3 cups filtered water or raw coconut water
3 dates or 1 Tbs maple syrup
dash of cinammon
Blend all your ingredients in a high speed blender; pour milk through a nut bag for a smoother consistency. Store in the fridge for up to 3 days.
1/2 pound of fresh, organic strawberries
1/8 cup filtered water
1/2 Tbs arrowroot powder
1/2 Tbs water
1/8-1/4 cup coconut palm sugar or 1/8 cup of agave syrup
Mash strawberries in a food processor or by hand (with a fork). Put strawberries in a sauce pan add 1/8 cup of water and bring mixture to a boil. Simmer for another 10-15 minutes, (add your sweetener of choice the last 7-5 minutes of cooking time) stirring occasionally.
Mix arrow root powder with 1/2 Tbs of water, pour into strawberry mixture and allow to thicken for approximately 30 seconds. Remove from heat immediately after it thickens. Strawberry mixture will continue to thicken as it cools. Store in the fridge for approximately 4 days.
Cashew Chia Pudding:
1 cup homemade cashew milk
1/4 – 1/3 chia seeds
Pour homemade cashew milk in a large bowl, add chia seeds and mix well with fork. Allow to gel in the fridge for at least 2 hours. Serve with strawberry jam and coconut whipped cream on top.
Coconut Whipped Cream:
1 can organic coconut milk, chilled in the fridge overnight
2 tsp maple or agave syurp
Turn the can upside down, open and pour out the coconut milk and save it for your smoothies. Take the hardened coconut cream left behind and put it in a large (previously chilled) bowl, add your sweetener of choice and whip the cream with a hand mixer or stand mixer until its nice and fluffy. Serve with your fresh berries, chia pudding, or on anything where a little sweetness is desired!