Slightly reminiscent of a mango lassi and slightly reminiscent of rice pudding, this breakfast pudding is filling, delicious and delightfully satisfying.
Step 1 -
1/4 C Flax Seeds
1/4 C Chia Seeds
2 C Coconut Milk
Combine and let soak 15 minutes.
Step 2-
1/3 C Raw Cashews
5 Cardamom Seeds
Grind well in a food processor fitted with an "S" blade the add:
2T Coconut Butter (not oil)
8 Pitted Dates
1/2 t. Vanilla
Grind again for a 30 seconds or so then add:
1/2 Ripe Mango - peeled and sliced
Grind until you have a very smooth, thick paste.
Step 3 -
Add the Coconut Milk and Seed mixture and blend really well until you have a nice, creamy pudding.
This recipe serves 4 or you can store it in the refrigerator for up to 5 days - so you have a ready made, healthy, delicious, raw, vegan breakfast!
Serve with mango slices or fresh raspberries.
