Cocoa Cashew Coconut Chia Cream (Printable Version)

Rich cocoa cashew cream layered over coconut chia pudding for a wholesome, plant-based treat.

# Ingredient List:

→ Base

01 - 1 cup raw cashews, soaked in water for 2 hours, then drained
02 - 1 cup full-fat canned coconut milk, shaken well
03 - 2 tablespoons unsweetened cocoa powder
04 - 1/4 cup pure maple syrup or agave syrup
05 - 1 teaspoon pure vanilla extract
06 - Pinch of sea salt

→ Chia Layer

07 - 1/4 cup chia seeds
08 - 1 cup unsweetened coconut milk or any plant-based milk

→ Toppings

09 - 2 tablespoons unsweetened shredded coconut
10 - 1 tablespoon cacao nibs or dark chocolate shavings
11 - Fresh berries or sliced banana

# How to Make It:

01 - In a mixing bowl, whisk together the chia seeds and 1 cup of unsweetened coconut milk until thoroughly combined. Refrigerate for at least 2 hours, stirring once after the first 30 minutes to prevent clumping and ensure an even gel-like consistency.
02 - Place the raw cashews in a bowl and cover with hot water. Let them soak for 2 hours, then drain and rinse thoroughly before use.
03 - Add the soaked and drained cashews, 1 cup of full-fat canned coconut milk, cocoa powder, maple syrup, vanilla extract, and sea salt to a high-speed blender. Blend on high until completely smooth, silky, and free of any grainy texture, scraping down the sides as needed.
04 - Taste the cocoa cashew cream and stir in additional maple syrup if a sweeter profile is desired, blending briefly to incorporate.
05 - Divide the thickened chia pudding evenly among 4 serving glasses or jars. Spoon the cocoa cashew coconut cream over the chia layer, smoothing the top gently.
06 - Refrigerate the assembled parfaits for at least 30 minutes to allow the layers to set and the flavors to meld for optimal texture.
07 - Top each parfait with shredded coconut, cacao nibs or dark chocolate shavings, and fresh berries or sliced banana just before serving.

# Expert Advice:

01 -
  • The cocoa cashew cream is so velvety you will catch yourself licking the blender clean before it even reaches the glass.
  • It doubles as a dessert and a breakfast, which means zero guilt when you go back for seconds at 8 AM.
  • Everything comes together with no cooking, no baking, and no fancy techniques whatsoever.
02 -
  • Skip the soaking step and your cream will be gritty, which is the single biggest mistake I made before learning patience pays off here.
  • Stirring the chia mixture halfway through chilling is the difference between smooth pudding and a lumpy mess with dry spots.
03 -
  • Pour boiling water over the cashews instead of room temperature water to cut soaking time down to 30 minutes if you are in a hurry.
  • Freeze leftover coconut milk in ice cube trays so you always have some ready for the next batch.

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