Blueberry Pie Chia Pudding

So, I probably have over 100 recipes ready to post for YU (and I will, the ideas just come faster than my hands can type), but this mornin’ I whipped up this recipe to use the remaining blueberries from my recent Dandy Blueberry Smoothie post—and it must be shared. Right now. It took me all of 15 minutes to make and not only are the colors gorgeous…

Blueberry Sauce

… but you can feel fantastic eating this pudding for breakfast or dessert. It’s EFA, fiber and antioxidant-rich, naturally sweetened and comforting like a hug.

Large glass bowl
Small skillet or
Baking sheet and unbleached parchment

Try to buy everything organic. Here’s why.
Handful of pecans*
1/2 cup chia seeds
2 1/2 cups pure water
1/4 cup cashews, soaked 2-4 hours (here’s why/how)
1/4 cup sunflower seeds, soaked 4-6 hours (here’s why/how)
1 tbsp grade B maple syrup
1/4 tsp vanilla extract
Pinch ground cardamom (optional)
Pinch ground cinnamon (optional)
Teeny pinch salt

Blueberry Sauce
1 cup blueberries
1/4 cup pure water
1 tbsp maple syrup
1/4 tsp fresh lemon juice
Pinch fine ground sea salt

*This recipe calls for toasting pecans which neutralizes some of the enzyme inhibitors, but brings out great flavor. If you have trouble digesting nuts, you may want to soak them first for 8 hours, let them dry, then toast for optimal assimilation.

Let’s get started.
Place your chia seeds in a large glass bowl.

Chia Seeds

Blend together 2 1/2 cups water, cashews, sunflower seeds, 1 tbsp maple syrup, vanilla, cardamom, cinnamon and a teeny pinch of salt until super smooth. Add to the bowl of chia. Stir well and allow to sit on the counter, or in the fridge, for about 15 minutes…

Chia Pudding

… until the mixture thickens.

Chia Pudding

Now, toss all blueberry sauce ingredients into the saucepan and warm over medium-high heat, stirring occasionally, until a boil begins. Reduce heat and simmer for 5 minutes until berries pop and break open a bit. Remove from heat.

Either on a parchment-lined baking sheet (oven set to 350°F) or in a small un-greased skillet, toast pecans for 5-7 minutes, then chop.


Once Blueberry Sauce has cooled a bit to a warm temp, your pudding has probably set. So as quickly as possible (because YU don’t want to wait a second longer to enjoy this treat), put some pudding in a sweet dish and top with sauce and then pecans (the more pecans, the more of a “pie crust” experience you will have). Enjoy!

You can store ingredients together, or separately (if you want to rewarm any sauce), in air tight containers in the fridge for up to 10 days. I bet you eat it all by tomorrow though.

Try the Blueberry Sauce with toasted pecans on homemade Raw Vanilla Ice Cream

Raw Vanilla Ice Cream

… or on Buckwheat Blender Pancakes!

Buckwheat Blender Pancakes
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Do you like this recipe?
Be a doll and Tweet about it, Pin it and/or share it on Facebook
(I bet some folks out there in the world will be thankful you did).
Sharing rules and I sure do appreciate it.

I Almond-Heart YU

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