Vanilla Chia Pudding with Rosemary Apricots
A delicious creamy summer-time dessert, or even an indulgent breakfast treat! Shared by Gillian.
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Cooking tools:
- Blender
- Grill
- Baking sheet
- Aluminum foil
- Refrigerator
- Mixing bowl
- Fork
- Chef's knife
- Cutting board
- Measuring cup
- Glass
- Serving bowl
Ingredients
- 99 g cashew nuts (, soaked overnight in cold water and rinsed)
- 28 g chia seeds
- ¼ tsp vanilla extract
- 2 tbsp honey
- ½ tsp salt
- 6-8 apricots (, ripe but firm)
- ½ tsp soft brown sugar
- 1 tsp fresh rosemary (, finely chopped)
- 57 g chopped nuts of choice (, e.g. almonds or pistachios)
- 4 tbsp Plant-based plain yoghurt
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