3–4 tablespoons chia seeds
1 cup milk unsweetened almond milk
1/2 tablespoon honey
2 teaspoons freshly crushed cardamom
1/2 cup almond flour
1 tablespoon honey
1 drop of bitter almond extract
2 tablespoons coconut milk
1 cup raw, unsalted cashews
1/2 cup water
Warm almond milk
Almond flakes
Bread crumbs (optional, recipe here)
In a bowl, stir together chia seeds, milk, honey and cardamom. Once the chia pudding mixture is well combined, put the mixture in the fridge to “set” for 1-2 hours or overnight. The chia pudding should be nice and thick, not liquidy.
In a bowl, stir the ingredients for the almond paste together.
Soak the cashews – place the cashews in a bowl and add water. Set aside uncovered at room temperature for at least 4 hours. Drain the soaking water from the cashews. Add the drained cashews and 1/2 cup water to a blender. Blend on high speed until completely smooth.
Place the chia pudding, almond paste and cashew cream in two bowls. Top with warm almond milk, almond flakes and bread crumbs (optional).