Chia Pudding With Cashew Milk

I know that there are a lot of chia pudding recipes out there. What makes mine different is I use homemade cashew milk. In this recipe I will share not only how to make a rich and creamy cashew milk, but also a decadent chia pudding. I have always been a big fan of tapioca pudding but when I discovered my lactose intolerance I couldn’t gorge on Cozy Shack tapioca anymore. I have tried vegan ones but they are very sugary and all that sugar gives me a belly ache. I have found that homemade chia pudding is the best substitute for me. A note about this recipe, if you choose not to use cashew milk then I recommend full fat coconut milk. When I used full fat coconut milk it had a similar consistency to the cashew milk, but obviously takes on a strong coconut taste. I found when I used almond milk this recipe did not thicken up all the way. If all you have is almond milk I recommend adding 2-3 more tablespoons of chia seeds.

Chia Pudding With Cashew Milk

  • Servings: 4
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Prep Time: 30 minutes

Set Time: 1 hour-overnight


1 cup of raw Cashews

1 cup of Boiling Water

3 cups of Filtered Water

1 Tsp Vanilla Extract

1/4 cup Chia Seeds

1/2 Tsp Vanilla Extract

1 cup Homemade Cashew Milk (or full fat coconut milk)

1 TBSP Maple Syrup

Fruit of Choice (for topping)


  1. Place raw cashews in a large bowl.
  2. Boil 1-1 1/2 cups water and pour boiling water over the cashews.
  3. Let the cashews sit for 20 minutes.
  4. When cashews have soaked, put them in a blender with 3 cups of filtered water, and vanilla. Blend the cashew mixture for 1 1/2 minutes. Your mixture should be smooth with no chunks at all.
  5. In a medium size bowl combine the chia seeds, a cup of cashew milk, vanilla, and maple syrup. Stir to combine.
  6. Place in the fridge for 1 hour.
  7. After 1 hour transfer the pudding into small personal size containers. I usually use 8 ounce mason jars.
  8. You can prepare chia parfaits now, leave the chia overnight, or eat it straight up.
  9. This lasts 3-4 days in the fridge.

Paleo Horchata

I have spent the last several months during the lock down walking my neighborhood. During one of my walks in April I thought about what were some of my favorite things to drink on Cinco de Mayo that I could make a paleo version of. Horchata was the first thing that came to my mind! Last summer I ordered some Horchata at a restaurant forgetting that it has dairy in it and dairy poisoned myself. This version is not only dairy free but rice free as well. It takes over a day to make because you need to let the mixture sit overnight. I would recommend using a high powered blender because grinding nuts is not easy.

Paleo Horchata

  • Servings: about 3 cups
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Prep Time: 45 minutes

Rest Time: 8-12 hours

Servings: Makes about 750 ML or a little over 3 cups


1 ½ cups raw cashews

½ cup chopped almonds

2 cinnamon sticks broken into chunks

4 cups of cold water

1 can coconut milk

3-4 tablespoons maple syrup (add 3 and then taste for sweetness)


  1. Soak cashews in boiling water for 30 minutes.
  2. Put cashews, almonds, and cinnamon in the blender and blend on high for 60 seconds. This will make a thick paste.
  3. Add 2 cups of cold water and blend for 30 seconds.
  4.  Add a can of coconut milk, last 2 cups of water, and maple syrup.
  5. Stir a couple times to dislodge any of the almond and cashew paste that may be stuck to the bottom.
  6. Let this mixture sit in the fridge for 8-12 hours.
  7. When ready to drink strain the mixture through a mesh sieve or 2 layers of cheesecloth.
  8. Store in the fridge for up to 1 week.

Apricot Blackberry Crisp

I really can’t get enough of local fruit and berries this summer. Between the farmers market and my weekly produce box, my fridge is exploding with local veggies and fruit. For some silly reason I thought it would be a fantastic idea to buy 15 pounds of apricots from the farm I purchase my produce from. After making 15 jars of apricot jam, I still had half of the box left. After eating a ton of them I decided it was time to finally make a crisp. Conveniently I also had a large amount of blackberries from another local farm (Marionberries work too). Personally stone fruit and blackberries are my favorite combo.

My husband is seriously obsessed with all things Crisps. He will eat them for breakfast with yogurt, for desert with ice cream, and probably as a snack too if I let him. I like to make my crisps with Gluten Free Rolled oats. If you can’t do oats then I recommend using Autumns Gold Grain Free Granola as your topping. I am very allergic to dairy and intolerant to gluten so all my recipes will always be free of those things, however I do eat some grains.

I usually use two big bowls when making this, one for the berry mixture and one for the topping. I also like to use a 9×13 glass baking dish to cook this in. When the berry mixture is done i spread it out in an even layer in the glass pan and then top it with the topping mixture. It helps if the topping is also in an even layer.

This takes awhile to bake and cool so I recommend making this ahead of time and reheating in the oven or microwave if you want it hot. I actually like my crisp at room temperature so that the ice cream doesn’t completely melt.

Apricot Blackberry Crisp

  • Servings: 8
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Prep Time: 20 minutes

Cook Time:  40 minutes

Servings: 8 servings


3 ½ cups apricots cut into chunks

2 cups blackberries

½ cup coconut sugar

1 TBSP tapioca starch

2 tsp lemon juice

1 tsp lemon zest


1 cup of oats

1/3 cup coconut flakes

¼ cup almond flour

¼ coconut sugar

½ cup chopped walnuts

1 tsp cinnamon

½ teaspoon cardamom

¼ tsp salt

1/8 tsp nutmeg

½ cup melted coconut oil


  1. Preheat the oven to 375 degrees.
  2. Combine blackberries and apricots into a large mixing bowl.
  3. Add lemon juice, lemon zest, tapioca starch, and coconut sugar.
  4. Mix till combined and add to a 9X13 glass baking dish.
  5. In a large bowl add oats, coconut flakes, walnuts, almond flour, coconut sugar, and spices.
  6. Mix together to combine.
  7. Pour half of the melted coconut oil over the oat mixture.
  8. Mix to combine and then pour the rest of the coconut oil over the mixture.
  9. Spread the oat mixture over the top of the apricot mixture.
  10. Bake for 40 minutes till the top is browned and the inside is bubbling up the sides.

Let sit for 1 hour to cool then enjoy!