Vegan Strawberry Chia Pudding

Just in time for Valentine’s day! This festive pink cashew-based, date-sweetened vegan strawberry chia pudding is so fresh and creamy. The flavors are brought together with just a hint of lemon and the pink color is enhanced with beetroot powder. Enjoy this pudding on it’s own or top with fresh fruit, chopped nuts, or toasted coconut for an extra special healthy dessert!

I loved pudding as a kid. I loved the thickness, the creaminess and just the overall experience of eating pudding. It’s fun to eat! But as I have become more conscious of the food that I’m putting in my body, I am so much more aware not only what food tastes like, but what it makes me feel like. And processed food really doesn’t make me feel good. Pudding included.

Storebought, premade puddings are processed and overloaded with sugar. There is nothing to be said of health benefits when talking about these kinds of puddings. They literally do nothing for your body–at least in the positive benefit department.

Don’t get me wrong, I still have quite a sweet-tooth, but I have come to really love healthy treats. And when I discovered the creaminess of blended cashews and the expanding quality of chia seeds, I just had to try them together. It’s a match made in heaven! Creamy cashews with chia seeds makes for the perfect base of chia pudding. Add in a few other ingredients for a pudding packed with flavor and nutrition.

This is a pudding that my kids love too! They top it with raspberries and will eat it any time of the day.

You’ll never know when you take a bite that you’re indulging in a superfood treat. But the combination of cashew, strawberries, medjool dates, lemon juice, chia seeds, and beetroot powder is just that. There’s nothing to be guilty about with this anti-inflammatory, antioxidant-rich recipe.

Ingredients

Cashews-Soaking raw cashews and then blending them provides the creamiest vegan base for this pudding. I shared more about the benefits of soaking cashews in my chocolate cashew chia pudding recipe.

Medjool dates-Naturally sweet and full of benefits. These small sweet treats reduce inflammation, boost digestion, and promote healthy heart function.

Strawberries-On the dirty dozen list, so organic is best, but any strawberries will work. If you’d can’t get organic, then try this. With some vinegar or baking soda, you can clean your strawberries and reduce traces of pesticides.

Lemon juice-Just a little in this recipe for the perfect tanginess. Also, this is another ingredient that boosts immunity and digestive function.

Chia seeds-Such tiny seeds, but when placed in the creamy, strawberry mixture, they expand and give this pudding its thick texture. Chia seeds are rich in antioxidants, fiber, and minerals. Antioxidants are so important for good health as they help your body neutralize free radicals. Free radicals contribute to many health problems and can even lead to cancer. Read more about the science and health benefits of chia seeds here.

Beetroot Powder-Beets have all kinds of benefits! I love that something natural can give such a beautiful color to food without the use of dyes. Beets are also full of antioxidants and help in aiding the body fight diseases and boost immunity. They also reduce inflammation in the body and keep your heart healthy. I love using beetroot powder in smoothies and chia pudding like this. It is a very convenient way to boost nutrition!

Water-Alkaline water is my favorite!

Sea Salt

How to Make Vegan Strawberry Chia Pudding

• Soak cashews for 6-8 hours or overnight. This makes them easier to digest and softens them for smooth blending.
• Strain and Rinse cashews. Add them to a high-speed blender along with the pitted Medjool dates, clean strawberries, water, lemon juice, and beetroot powder. Blend for 1-2 minutes, or until smooth, scraping the sides as needed.
• Pour the cashew strawberry mixture into a glass bowl or mason jar.

• Sprinkle chia seeds on top and mix well. Allow to sit for 5-10 minutes and then give a second stir.

• Cover container or jar with lid and refrigerate for at least 4 hours to allow the pudding to thicken.
• Store in the fridge and enjoy within 3 days of making!