Ok, I know what you are thinking. “What in the world is this thing? It’s a pretty picture, but is this even edible?” Before you close the browser and skip merrily away, give it a chance. I would never post a recipe I don’t stand by, so all I ask is a little faith. Now, the only people who would be able to guess what this is immediately, are probably Japanese or someone who’s deeply into Japanese food. This is a raw vegan black sesame chia pudding, a take on a popular Japanese dessert, black sesame pudding. Black sesame flavored desserts are very popular in Japan. Two of the most popular being the black sesame pudding and black sesame ice cream. If you ever had either at a Japanese restaurant, you’d know exactly where I’m going for with this. It’s actually a pretty universal flavor though. And since everyone who has tried my raw vegan black sesame bliss balls, (or “musket balls” as my husband named them), has absolutely loved them, it made sense. Frankly, I missed black sesame pudding to, and with this being one of my favorite flavors, it just had to be chia pudding! Because I just love making variations of my basic chia pudding, like my chocolate hazelnut chia pudding and pumpkin chia pudding.
Black sesame seeds are commonly used in Asian cuisine. It’s packed with calcium, magnesium, and anti-oxidants. Asian markets carry toasted black sesame seeds, but it can be hard to find them raw and organic in stores. The best way to get them is ordering online. I order them from Amazon. This Kevala Organic Black Sesame Seeds 1 Lb (RAW) is what I use, but I usually get the 4lb bucket because it’s a better deal.
To make this monochromatic beauty, you start by soaking the black sesame seeds and cashews. Soak the sesame seeds for 8 hours, and cashews for 2-4 hours. Rinse well and drain.
Then, we make the cashew milk in the blender. Add the cashews, dates, and water and blend until smooth. Once you have a nice smooth milk, add in the black sesame seeds, maple syrup, vanilla extract, and salt. Blend again until smooth. If you don’t have a high speed blender like a Vitamix or Blendtec, the black sesame milk might not get as smooth and may remain slightly grainy. Just do your best, but be careful not to overheat your blender. Throw in the chia seeds and run it on the lowest speed until the mixture starts to gel.
Pour it into the glass or bowl of your choice, and let it set in the refrigerator for 2-4 hours.
Once it’s set, whip up some vanilla cashew cream in the blender. Pour it over the pudding, and garnish with some sesame seeds.
If you are pressed for time, you don’t have to make the cashew cream. Just sprinkle some black sesame seeds for garnish and enjoy! I don’t always make the cashew cream with it either.
But if you do take the extra step, the contrast with the cashew cream and black sesame chia pudding is simply stunning and it adds even more creamy sweetness. Super easy, just throw the ingredients into the blender and blend away!
Give it try, cause you’ll never know what you’re missing out on. It’s worth it, trust me! Once you try them you’ll be wanting more:)
- ⅓ cups cashews
- 2 dates
- 1 cup water
- ¾ cups black sesame seeds
- 3 Tablespoons chia seeds
- 2½ Tablespoons maple syrup
- 1 Tablespoon non-alcohol vanilla extract
- 1 pinch of salt
- ½ cup cashews
- ½ teaspoons lemon juice
- 2 teaspoons maple syrup
- 1 Tablespoons non-alcohol vanilla extract
- ¼ cup water
- Soak the black sesame seeds for 8 hours and cashews for 2-4 hours. Rinse well and drain.
- Add the cashews, dates, and water into the blender, and blend until smooth.
- Add in the black sesame seeds, maple syrup, vanilla extract, and salt. Blend until smooth.
- Throw in the chia seeds and run it on the lowest speed until the mixture starts to gel. Pour it into the glass or bowl of your choice, and let it set in the refrigerator for 2-4 hours.
- Sprinkle some black sesame seeds on top and serve.
- After you put the chia pudding in the refrigerator to set, start soaking the cashews. Soak for 2-4 hours. Once the chia pudding is set, rinse the cashews well and drain.
- Add all the ingredients for the Vanilla cashew cream into the blender, and blend until smooth.
- Pour some over the black sesame chia pudding and garnish with black sesame seeds.
You can skip the vanilla cashew cream if you are pressed for time.
Keeps in the refrigerator for 3 days.