Raspberry & Cardamom Cream Chia Pudding

I think that if you love someone, whether it’s a family member, a friend, or your sweetheart, you should serve them healthy treats for Valentine’s Day. Nothing says “I care” like recipes that promote a long, vibrant life. This delicious Whole Food of the Month recipe takes no time at all to make (love that), but thanks to the exotic flavor of cardamom and the almost heart-shaped and juicy red raspberries, your recipients will be feeling well taken care of this Valentine’s Day.

Makes: 2-4 servings
Time: 15 minutes

* Make this recipe raw (or highly raw) by using all raw ingredients

Large glass bowl

Try to buy everything organic. Here’s why.
1/2 cup chia seeds
6 0z. (3/4 cup raspberries)

Cardamom Cream
2 cups pure water
1/4 cup cashews
6 dates
1/4 tsp vanilla extract
1/2-1 tsp ground cardamom (optional, but I recommend it and add as much as you’d like)
Teeny pinch salt

*Don’t have cashews on hand, but have a can of coconut milk, or almond, rice, or hemp milk? Blend 2 cups of that with the dates, vanilla, cardamom and salt instead of the cashews and water (which is basically a homemade cashew milk).


Let’s get started.
Wash your raspberries.

(Hearts upon hearts upon hearts. See ’em?)

Place your chia seeds in a large glass bowl.

Blend together Cardamom Cream ingredients until super smooth and add to the bowl of chia. Stir well and allow to sit on the counter, or in the fridge, for about 15 minutes until the mixture thickens.

If creme brulee and tapioca pudding had a baby, it would taste like this recipe—amazing!

Add your fresh raspberries and enjoy.

Serve chilled or room temperature. Store in an airtight glass container in the fridge for up to one week.

Substitutions: Add more berries—strawberries, blueberries and/or blackberries! Or try this recipe with fresh peaches, sliced banana, toasted almonds or pepitas.

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  1. bobbie Joh

    i just want to point out the typo at the top of the recipe: it says it makes 2-4 servings… in reality, it makes only enough for one…


  2. Naomi

    I’m staring at my second batch (this week) sitting on my counter waiting for it to thicken. Torture.

    P.S. I threw a banana in the mixture this time. I think it is going to go well.

  3. Ilka

    I prepared this for breakfast. This pudding is SOOO yummy! It is even better than I expected. I wanted to taste this badly, but I was not able to get the chia seeds, so I used barley instead. I let the barley soaking overnight and cooked it for 15 minutes (until it was almost dry), and then added the cream and let it rest. I made a mistake: I thought I had cardamom and I noticed at the last moment I did not have any left, so I used cinnamon instead. It worked perfectly. I did not even want to add the fruits on top. I served the fruit on the side. Thank you for this recipe.

  4. Christy

    Is there anything that I can use to substitute for the dates?

    • Heather Crosby

      Hi Christy, you can use any sweetener you like—maple syrup, honey, sucanat. I sometimes make this recipe with coconut milk and skip the dates since the milk is a touch sweet already. Just sweeten to taste—you can’t go wrong.

      • Christy

        Thanks, Heather! I just finished pouring the cream on the chia seeds. I did find and use the dates. Now is the hard part: waiting. hope it tastes just as good as it smells. It smells like a chai latte! Let’s hope the family loves it.

        • Heather Crosby

          Oh wonderful, Christy 🙂 I hope you all like it. And if you are chocolate lovers—try the Mexican Chocolate Chia Pudding recipe, too (just leave out the cayenne if you/kiddos don’t like spicy).

  5. Lynn

    Do you think this could be made into a creamy popsicle? Sounds delicious!

    • Heather Crosby

      I don’t see why not! Great idea, give it a try and let us know how it goes 😉

  6. Bettina

    I wonder if I could let it sit over night, so it would be ready in the morning.

    Also, is the chia at its most nutritional point after only 15 mins?

    I think my hubby will be so glad I finally found a recipe that is a healthy sweet treat for him since he is milk and gluten intolerant.

    • Heather Crosby

      Yes, yes! Absolutely go ahead and prepare this overnight—I do this often. Chia seeds will simply plumpen up more the longer they sit in liquid—the only change may be textural, slightly more thickness. And you can always stir in more liquid to thin it out at any point. Chia is nutritious whenever you eat it, too 😉

  7. Kat

    I’m on an elimination diet right now and really needed something sweet and yummy. This is perfect, as always!

  8. Ana

    I just made it and it is delicious!!! Thank you so much for the recipe!

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