Go Back
+ servings

Vanilla Chia Pudding with Fig and Raspberry

Reprinted with permission from Modern Raw by Rachel Carr, Page Street Publishing Co. 2019. Photo credit: Rachel Carr.

Course Breakfast
Servings 2 servings


  • 1 cup 236 ml unsweetened Cashew Milk (page 18) or other nut milk
  • ¼ cup 30 g chia seeds
  • 1 tbsp 15 ml agave nectar or maple syrup (optional)
  • ¼ tsp vanilla extract
  • Pinch of salt
  • 2 to 3 fresh figs sliced, for garnish
  • ½ cup 61 g raspberries, for garnish
  • ¼ cup 30 g raw granola, for garnish


  1. In a glass, combine the cashew milk and chia seeds and stir. Add the agave (if using), vanilla and salt and stir again. Taste and adjust the seasoning, if desired. Allow the mixture to stand for 30 minutes to thicken. Refrigerate for 1 hour to chill, or overnight.
  2. To serve, garnish with the sliced figs, raspberries and granola.