Mango & PassionFruit Coconut Chia Seed Pudding with Cashew Cream

Blogging has not been top of my list lately. Not on purpose, I  just had some things get in the way. I'm hoping to be back for a while. What I noticed was that once I got through the life situation interfering with my ability to focus on writing and sharing recipes I still felt blocked. I never stopped cooking, I'm always in the kitchen! I just could not bring myself to sit down and type up a recipe.

I remembered the quote "the hardest part about digging a hole is picking up the shovel". So here I am picking up my shovel. Back to wanting to document the recipes that I so love. The food that keeps me nourished and able to stay strong and focused. Thank god for my Job. I get paid to make amazing food and the benefit is I get to eat really really well. 

My newest obsession has been this mango chia seed pudding. I know, I know, chia seeds are so yesterday BUT I never liked them until now. I loved the idea of them. A little seed that would provide you with massive amounts of nutrients with very few calories. Tiny seeds that pack a powerful punch of fiber, protein, calcium, manganese, magnesium, phosphorus, zinc and B vitamins. Back in the day these little seeds were an important food for the Aztecs and Mayans. They prized them for their ability to provide sustainable energy. 

Despite their ancient health food history only recently have they become recognized as a modern day super food.

For the last few years they can be seen everywhere in health food stores sold in bulk or in little cups called "chia Pods".

 I'm all about trying anything that is good for you but I could not get myself to enjoy the chia pods at all. The consistency was gelatinous and for me not palatable. I would do my best to choke it down because it was good for me. I could not do it.
I declared myself to be that person who did not like chia seed puddings. So I put them in smoothies, muffins, pancakes and breads. Until the day I discovered this pudding. At a local cafe. I tried it thinking there is no way I would like it but I was instantly obsessed. I had to go home and make it. And Now I make it every other week. It can be a dessert but I prefer to eat it for breakfast. It is light and refreshing and also filling. Excellent before or after a run. This would also be great layered in a dish with granola or toasted nuts and toasted coconut. I make a batch at a time and pack into individual servings for the week. Even if you think you don't like chia seed pudding try this one. You might change your mind like I did.

Recipe

Chia Seed Layer
1/2 cup Chia Seeds
2 cups light coconut milk
1 Tbs of maple syrup or honey

Cashew Cream
2 cups of raw cashews soaked overnight
1/2 to 1 can of light coconut milk
1 Tbs of maple syrup

Mango Layer
Cut mango into small bite sized pieces mix with puree of passion fruit.
If you cannot find it pureed you can buy your own and make in a vita mixer. Or you can skip the passion fruit all together and just use mango. honestly you can skip mango and do berries. Do what appeals to you.

Directions

1. Mix the chia seeds together with the coconut milk and the sweetener. Mix with a whisk and then put in a bowl in the fridge overnight or for at least 4 hours.
2. To make the cashew cream add the ingredients into a vita mixer to blend. Start with half can of coconut milk but if it seems to thick use the whole can. You want it to have a yogurt consistency .
3. Layer in a bowl the chia seed pudding, cashew cream with the mango on top. Sprinkle with toasted coconut or nuts for a crunchy texture.