Gluten-Free * Dairy-Free * Vegan * Absolutely Delicious *
A few months ago, I decided to run a series of plant-based cooking classes and recipe share workshops. My goodness it has been fun. Have I ever mentioned how much I love cooking and feeding people? I really do! This is one of the recipes I served at the Vegan Energy Bars and Raw Desserts class I put on last night.
I love coming up with new and interesting ways to chia seeds, but chia pudding is still one of my favourite ways to use them. There are so many different flavours to play around with. The possibilities are endless! This recipe is lemony and tangy and wonderfully refreshing on a hot summer day. Even though this isn’t really a meringue, the taste reminds me of lemon meringue pie, hence the name.
Lemon Meringue Banana Cream Chia Pudding
3 tablespoons whole chia seeds
1 cup coconut milk
1 cup raw cashews (soaked for 30 minutes)
Juice from one large lemon
Zest from one lemon
2 tablespoons maple syrup
1. Begin by adding the cashews to a bowl and fill with water. Let the cashews soak for at least 30 minutes. The longer you can soak the cashews, the smoother and creamier they will be when you blend them. I’ve gone as far as soaking them overnight. If soaking overnight, cover the bowl and place in the refrigerator. Drain before use.
2. Combine the cashews, coconut milk, banana, lemon juice and maple syrup together in a blender or food processor and process until smooth.
3. Pour mixture into a large bowl and stir in the chia seeds. Cover and let sit for at least 2 hours in the refrigerator, stirring occasionally.
4. When the chia seeds have absorbed the liquid and have become soft and plump, stir in the lemon zest.
5. Pour into serving bowls and enjoy!
Best served chilled.
* Garnished with banana slices and fresh mint.