Ingredients

Instructions

1. 1
   Place cashews in a bowl and cover with water. Place in the refrigerator for at least 3 hours.
2. 2
   To prepare the pudding: Whisk together chia seeds, almond milk, vanilla extract and stevia. Let sit for 5 minutes and whisk again. Let sit for 10 minutes and whisk again. Cover and place in the refrigerator for at least 3 hours.
3. 3
   To prepare the cream: Set aside 2 oz. raspberries for garnish. Drain and rinse the cashews. Place the cashews, 4 oz. raspberries, cold water, vanilla extract and stevia in a blender. Puree until smooth.
4. 4
   Scoop chia pudding in to dessert glasses and top with raspberry-cashew cream. Garnish with raspberries and enjoy!