Raw Pumpkin Chia Seed Pudding

1/2 cup raw cashews, soaked for 4 to 6 hours and rinsed
3 Medjool dates, pits removed, cut in quarters, soaked in 2 cups water (reserve soaking water)
1/2 teaspoon pumpkin pie spice
1/4 teaspoon ground cinnamon
1 teaspoon vanilla extract *
2 packets stevia extract, or to taste *
1 large carrot, peeled
1/4 cup dried chia seeds
1/4 cup chopped, raw pecans
* For gluten free, make sure vanilla and stevia are gluten free


Place soaked cashews in a Vitamix or other high speed blender. Add soaked dates and the reserved soaking water, pumpkin pie spice, cinnamon, vanilla extract and stevia to the blender.
Using a potato peeler, shave the outer part of the carrot into the blender until you get to the pithy center. Discard the center.
Blend until smooth and creamy.



You will need a very good blender, like a Vitamix, to make a smooth and creamy nut milk. The carrot gives the milk a nice, orange color.


Pour the cashew-carrot milk into a one quart container.
Add the dried chia seeds to the milk and stir vigorously with a fork for at least a minute.
Let sit for 15 minutes and stir again until the chia seeds are well blended and no longer clump together.



Stir chia seeds into the cashew carrot milk until well blended.


Cover and refrigerate for at least 6 to 8 hours. I usually make this a day before I serve it. The longer it sits, the creamier it gets!
Serve in small bowls and top each with 1 tablespoon of chopped pecans.


Per serving: 235.1 calories, 14 g fat, 1.8 g saturated fat, 1.8 g omega-3 and 3.1 g omega-6 fatty acids, 0 mg cholesterol, 5.0 g protein, 25.9 g carbohydrates, 7.2 g dietary fiber and 16.3 g sodium.