I’m excited to share today’s recipe for Cashew Coffee Chia Seed Pudding with y’all!
Have y’all heard of Juice from the Raw? If not, it’s an organic, cold pressed, raw juice company that was founded in 2005 and still going strong. Instead of juicing the fruits and veggies that go into their juices, they press the foods – this helps to ensure that the enzymes and nutrients found in the whole version of foods are still intact.
Juice from the RAW is known for their array of juice cleanses that they do. You’ll never find me doing a juice cleanse (homegirl loves food too much), but that doesn’t mean that I can’t find a way to incorporate these juices into my normal meals and snacks as an additional source of fruits, veggies, and nutrients.
Just look at how awesome these flavor combinations are!
- Root veggies (carrot, apple ,beet, lemon & ginger)
- Pineapple mint (pineapple, apple, mint
- Spicy lemonade (water, lemon, agave nectar, & cayenne pepper)
- Detox greens (apple, celery, cucumber, dandelion, watercress, wild arugula, lemon & ginger)
- Coconut fusion (organic Thai coconut water & flesh)
- Cashew Coffee (purified water, cashews, agave, pure vanilla extract, cinnamon & coffee)
Other than chugging it straight from the bottle, I’ve also whipped up a classic chia pudding, subbing in their Cashew Coffee juice as the liquid. Made with purified water, cashews, agave, pure vanilla extract, cinnamon and coffee, this flavor is packed with heart-healthy mono- and poly-unsaturated fats, along with copper, zinc, and magnesium.
I made this as an afternoon snack, but it would be an awesome, filling breakfast as well. I’m envisioning it layered with a PB banana smoothie….swoon. I loved the subtle coffee flavor, and it was the perfect afternoon caffeine boost to get me through the rest of the day’s activities.
It’s super easy to throw this chia seed pudding together in the evening, stash it in the fridge overnight, and pull it out all ready to go for those mornings that you need something with minimal to no hands-on time.
Don’t want it for breakfast? This chia seed pudding would also make a killer after dinner dessert!
Store leftovers covered, up to 3-4 days for the best quality.
- 1 banana
- 1 Cashew Coffee Juice from the RAW bottle, thawed
- 1/2 cup chia seeds
- Ground cinnamon, to taste
- Add banana, juice, chia seeds, and cinnamon to blender. Blend just until all ingredients are well incorporated.
- Transfer to bowl, cover, and allow to sit in fridge for at least 4 hours, or overnight.
- Top with fresh fruit of choice, a spoonful of almond butter, a sprinkle of granola...whatever you want!
Which Juice from the RAW would you experiment with? Are you a fan of fresh juices?