Sugar-Free Coconut Cashew Chia Pudding

Valentine’s Day is around the corner. Though a somewhat cliche holiday, I love taking part in the festivities in one way or another. Usually it’s with themed baked goodies or chocolate covered strawberries and champagne, but this year I’m on such a strict anti-candida diet that those activities are quite unfortunately a no-go. So for all you candida sufferers out there, consider this my Valentine’s gift to you.

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Instead, here’s the tasty treat that’s been keeping me sane. It’s made with chia seeds, a good source of omega-3 fatty acids (“good fats”), fiber, calcium, and even protein. Mixed with coconut milk, it’s a creamy, delicious dish that’ll keep you satisfied throughout the day.

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Even if you don’t make this for Valentine’s, it’s a great dessert to have on hand when cravings strike! Let it set in a small canning jar and you’ll have the perfect on-the-go breakfast or snack. So tasty, so versatile — all you need is a spoon.

Sugar-Free Coconut Cashew Chia Pudding // Naturally Lindsey

Sugar-Free Coconut Cashew Chia Pudding (serves 2)
grain-free, gluten-free, dairy-free, casein-free, soy-free, sugar-free, Paleo, vegan

  • 3 tablespoons ground chia seeds
  • 2 tablespoons ground flaxseed meal
  • 3 tablespoons unsweetened shredded coconut, plus more for garnish
  • 1 tablespoon cinnamon
  • 1/3 cup coconut milk
  • 1/3 cup filtered water
  • about 20 drops stevia (or 2 tablespoons maple syrup)
  • 1 teaspoon vanilla extract
  • 1/4 cup cashews, chopped, plus more for garnish

1. Combine chia seeds, flaxseed, coconut, and cinnamon together in a small bowl. Add coconut milk, water, vanilla extract, and stevia. Whisk to combine.
2. Let sit for 20 minutes. You’ll want the pudding to congeal slightly before adding the cashews in, otherwise they’ll all just sink to the bottom. Once the 20 minutes is up, add the cashews. Divide the mixture between two containers of your choice. Place in refrigerator until set, about 1 hour. You can also leave these overnight.
3. Once set, top with more shredded coconut and cashews. Serve and enjoy!

This pudding is really filling — I definitely wouldn’t consider it a “light” snack, though it is healthy! I absolutely love the coconut milk and chia seed combo. Have you tried making chia seed pudding? What are your favorite toppings?

This post is part of the following blog linkups: Whole Food Fridays

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