Creamy Vanilla Bean Chia Custard

Posted by Hilda

I seem to be working on quite a few different cookbooks at the moment, which may mean that it will be some time before this wonderful recipe is in print. I will be nice and share it on here now.

This is a healthy and filling snack or dessert with the delicious taste of real vanilla and a decadent creamy mouthfeel. It takes very little actual kitchen time – just put a couple of ingredients on to soak for a while, then add some extra ingredients and blend it up.

Gluten-free, soy-free, under 45 minutes option

Kitchen time 5 minutes
Serves 2

Ingredients:

3 tablespoons chia seeds
6 tablespoons raw cashews
1 1/2 cups vegan milk (for best results use homemade unsweetened almond, cashew or sunflower seed milk)
2 tablespoons agave syrup
pulp from one vanilla bean (or 3 teaspoons high quality real vanilla extract)
a pinch of salt
optional 1/2 teaspoon maca powder

Method:

Combine the chia seeds, cashews and vegan milk in a bowl. Cover and leave to soak in the fridge for at least 10 minutes, preferably over 2 hours or overnight.

Add this to a blender along with the agave, vanilla bean pulp, salt and optional maca powder.

Blend until smooth and enjoy right away, or refrigerate and enjoy later (it will thicken in the fridge).

This post is a part of Wellness Weekend, Healthy Vegan Fridays, Pennywise Platter, Raw Foods Thursdays, Wheat Free Wednesdays,

Posted on March 4, 2013, in recipes and tagged agave, dairy-free, egg-free, gluten-free, paleo, quick recipes, raw, recipes, soy-free, vegan, vegetarian. Bookmark the permalink. 18 Comments.

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Comments 15

janet @ the taste space | March 4, 2013 at 1:20 pm

Looks great! What is your next cookbook about? I just got your HPV cookbook and excited to try some of the recipes. 🙂

Reply
- Hilda | March 4, 2013 at 9:46 pm
  
  Thanks 🙂
  
  I keep getting more ideas for books, and working on some of them, but one I have been slowly working on since 2011 is a baking/desserts book – here are some of the photos: https://www.facebook.com/media/set/?set=a.382315725146778.97033.382307171814300&type=3 – it’s all in my usual style of whole foods/whole grains/natural healthy oils/unrefined sugars, and really incredibly tasty special desserts, I would really like to publish it this year but I don’t have that much time to bake at the moment so maybe I will get another book out before this one.
  
  Reply
  - janet @ the taste space | March 4, 2013 at 10:48 pm
    
    Sounds delicious. I can understand why it could take years to build up a dessert cookbook. I eat savoury foods every day, but sweets not so much. 🙂
    
    Reply
  - Miachel | March 13, 2013 at 6:29 pm
    
    That sounds amazing! I just found your site via Wheat-Free Wednesdays.
    
    I love this simple, sweet recipe and can’t wait to read more. 🙂
    
    Reply
heathergfc | March 7, 2013 at 1:33 am

I’m so glad you shared this at Raw Foods Thursdays! I’m highlighting your pudding this week for my “simply delicious” post. Thanks so much for joining in the fun!

Reply
- Hilda | March 7, 2013 at 3:50 am
  
  thank you 🙂
  
  Reply
Sabrina | March 7, 2013 at 5:50 am

This is delicious! I didn’t have any vanilla beans on hand so I just used a good vanilla extract and it worked out fine. Thanks for the recipe!

Reply
- Hilda | March 7, 2013 at 7:01 am
  
  I’m glad to hear it worked for you with vanilla extract. How much did you use?
  
  Reply
  - Sabrina | March 7, 2013 at 7:14 am
    
    I used three teaspoons.
    
    Reply
    - Hilda | March 7, 2013 at 8:41 am
      
      Thanks for letting me know, I’ll add this as an option on the recipe
      
      Reply
Katherine Natalia @ Green Thickies | March 7, 2013 at 9:33 pm

Wow, this looks gorgeous and so quick and simple (my kind of recipe!) Thank you for sharing this with Healthy Vegan Fridays. Check back on Friday to see if you were one of the Top 3! We hope to see you again this week. You can submit a post from Friday to end of Tuesday:
http://www.greenthickies.com/healthy-vegan-friday

Reply
Barbara | March 24, 2013 at 8:46 pm

is there any way to substitute the cashews? I’m highly allergic to nuts.

Reply
- Hilda | March 25, 2013 at 2:47 am
  
  Hulled hemp seeds and sunflower seeds might work (although they would change the taste a bit), sunflower seeds would need to be soaked for around 8 hours, and hemp seeds don’t need much soaking at all. If you’re OK with almonds then they might work as well, after soaking for 8 hours.
  
  Reply
Ann | June 18, 2013 at 4:29 am

Looks good! I wish there was a way for me to pin this recipe…I also don’t see a print button. Thanks for the recipe. I appreciate it.

Reply
- Hilda | June 18, 2013 at 9:13 am
  
  You can find all the recipes from this blog on pinterest here: http://pinterest.com/source/triumphofthelentilblog.wordpress.com/ and pin it that way.
  
  Reply