Ingredients
Chia Pudding Layer
- 1/4 Cup Chia Seeds
- 1 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/4 Teaspoon Vanilla Extract
- 1/4 Teaspoon Sea Salt
Blackberry Cream Pudding Layer
- 1 Cup Raw Cashews (soaked for one hour in hot water and drained)
- 1/2 Cup Oat Milk
- 2 Tablespoons Maple Syrup
- 1/2 cup blackberries, fresh or frozen
Other Ingredients
- 1/4 cup blackberry preserves
- 1/4 cup gluten free granola
Instructions
- Mix all the chia pudding layer ingredients in a bowl. Whisk together for about a minute until everything is evenly combined.
- Place the chia pudding mixture in the fridge and let it set for about 1 to 3 hours (or overnight).
- Ensure you soaked your raw cashews for 30 minutes in boiling water (or overnight in room temp water), then drain.
- Combine all of the blackberry cream pudding ingredients in your blender and blend on high until evenly combined and silky smooth.
- Evenly split the chia pudding mixture into thirds.
- Layer the blackberry cream pudding mix, chia pudding mix, and blackberry preserves in small jars
- Place the jars in the fridge to set for 2 to 3 hours before eating.
