Who doesn’t like flowers, especially edible ones? This chia pudding bowl is a perfect breakfast to wow your family and friends, or simply for yourself. Using our organic Cashew butter for the creamiest perfection. Vegan, Gluten-Free, Whole30 friendly.
In a bowl, whisk together the chia seeds, coconut milk, maple syrup, cashew butter and pink pitaya powder until very well combined.
Let the mixture rest for 5 minutes then whisk again to remove any lumps.
Cover and refrigerate for 1 hour or if prepping, overnight.
Once the pudding has set, grab some fruits.
If creating some fun fruit flowers, slice the fruit thinly into strips. Cut your fruit of choice lengthwise, removing any pits or seeds. Make sure to remove the skin, too. Start at one end and curl the slices inward. Continue to curl/fold until you have a perfect little fruit rose.
Serve the pudding in a shallow bowl and top with fruit flowers, cashew nut butter (or use our macadamia butter) and fresh mint for garnish.
Recipe Note
**Fruit flowers are 100% optional. Simple dice and chop and omit steps if not wanting this.
