Build Chia Pudding with Grain Free Granola. Step by Step

• In a mixing bowl, combine the chia seeds and milk (or water) and stir well. Let the mixture sit for about 10 minutes to allow the chia seeds to absorb the liquid. Stir again to prevent clumping.
• In a blender, combine the soaked cashews, pitted dates, cinnamon, vanilla extract, and a pinch of salt. Blend until smooth and creamy. You may need to add a little water to achieve your desired consistency.
• Fold the cashew cream into the chia mixture until fully incorporated. Taste and adjust sweetness if necessary. Cover the bowl and refrigerate for at least 2 hours or overnight.
• Preheat your oven to 350°F (175°C). On a baking sheet, combine the raw almonds, shredded coconut, chopped pecans, chopped Brazil nuts, and sunflower seeds. Sprinkle with cinnamon and a pinch of sea salt.
• In a small bowl, whisk together the melted coconut oil, honey (or maple syrup), 3 tablespoons of water, and almond extract (or vanilla extract). Pour this mixture over the nut blend and toss everything together until well-coated.
• Spread the granola mixture evenly on the baking sheet. Bake for about 15-20 minutes, stirring halfway through, until golden brown. Remove from the oven and let it cool completely.
• To serve, layer the chia pudding in a bowl or jar, top with a generous amount of grain-free granola, and finish with your choice of fresh fruit and dried fruits like apricots and cherries.