Raspberry Coconut Chia Seed Pudding with Mint Cashew Crumble. I know it’s a mouthful, but trust me, it’s a tasty mouthful! I have been living on this chia seed pudding lately. Breakfast, snacks, treats, this dish is perfect for all of them! I have started making double, or even triple, batches of this recipe just so that it lasts longer. It’s just that good!
So first of all I must say sorry for my lack of post last week. I had some major computer issues that I needed help with. You see, I decided it would be a good idea to upload my photos from my computer into iCloud. Well, I had no idea that this would then automatically sync all of my photos onto my phone. So suddenly I had like 19,000 photos on my phone. And my poor little iPhone 5S could definitely not handle that. So like any logical person I started deleting them. Little did I know that this would then somehow delete them from the hard drive of my computer! Seriously, what the hell? How is the iCloud allowed to do that? My computer files are my files. Don’t touch them! (If you can’t tell I am still pretty angry about it).
Anyways, long story short I lost about 400 recipe photos. I managed to get about 100 of them recovered but the rest are just lost. They have somehow disappeared into the iCloud abyss (what is that even???). It is beyond frustrating! Apple, I am not impressed. Not. One. Little. Bit.
I honestly still do not understand any of this but all I know is that it has made me pretty darn angry. And to make matters worse, it turns out the external hard drive I had been using to backup my computer wasn’t working properly so I couldn’t even get my photos back from that. All, in all a total nightmare and I have spent so many days dealing with this without any real solution. Here I was thinking I was dong all the right things to keep my files safe: backing them up on the time machine plus an external hard drive and uploading them into iCloud. Apparently not.
So I have since bought a new external drive and am making sure that all my photos from now on are safe on there. Grr I hate technology sometimes. And I have been slowly re-doing the photos I lost. I am guessing this has probably cost me about 20 hours worth of time between all the time I spent photographing the recipes initially, the time I spent dealing with this and the time I have spent re-photographing the recipes. So much wasted time! Oh well, I guess it’s all relative. There are much bigger life problems I could be dealing with, so I should really take a lesson from Mark Manson and do a better job of what I give a fuck about (ps. If you haven’t read that book you totally need to) (pps. sorry for the bad language but it’s Mark’s word, not mine).
Okay, enough about that. I know you guys didn’t come here to listen to me complain about my computer problems. You came here to get the recipe for this Raspberry Coconut Chia Seed Pudding with Mint Cashew Crumble. I personally love chia seed pudding recipes. They are so easy to make and they have such a unique texture. And the combination of raspberry, coconut and vanilla in this recipe tastes amazing. Like really amazing! And I personally love the addition of the mint crumble to add a little unique flavour and crunch, but you could totally leave out the crumble if you wanted. But if you are like me any love everything and anything mint flavoured I highly suggest spending the extra couple minutes to make the crumble. You won’t regret it. Promise!
I eat this chia seed pudding for breakfasts, snacks and even as a treat. I have been known to eat two servings of this recipe in one day (don’t judge me okay?). This recipe is gluten free, dairy free and safe for the paleo diet, vegan diet and it doesn’t have any artificial sugars or sweeteners. So pretty much anyone will be able to eat it.
I hope you love it!
Until next time, happy eating everyone!
Raspberry Coconut Chia Seed Pudding with Mint Cashew Crumble
(Paleo, Vegan, No Refined Sugar)
- 6 oz package raspberries, washed
- 3/4 cup full fat coconut milk
- 1 tbsp honey or maple syrup
- 1 tsp organic vanilla extract
- 2 tbsp chia seeds
- 1/2 cup raw cashews preferably soaked and dehydrated first
- 5 large mint leaves
- 2 tbsp shredded coconut
- 1 tbsp coconut oil
- 1 tbsp honey or maple syrup
Place a medium pot on the stove on medium heat
Add all the ingredients, except the chia seeds, and bring to a boil
Turn down the heat and simmer for about 5 minutes, stirring frequently to break apart the raspberries
Turn off the heat and let cool for 5-10 minutes
Transfer the mixture to a glass or ceramic bowl
Add the chia seeds and stir well to combine
Place in the fridge for at least 1 hour (or overnight for an easy breakfast)
Add the optional crumble topping
Serve and enjoy!
Place all the ingredients into your food processor
Blend until the crumble reaches your desired consistency
Add on top of your chia seed pudding
Serve and enjoy!
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