Black Sesame Chia Pudding
Prep time
Cook time
Total time
Cuisine: raw food, raw vegan, gluten-free
Serves: 2-3
  • 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
Vanilla cashew cream for topping (optional)
  • ½ cup cashews
  • ½ teaspoons lemon juice
  • 2 teaspoons maple syrup
  • 1 Tablespoons non-alcohol vanilla extract
  • ¼ cup water
  1. Soak the black sesame seeds for 8 hours and cashews for 2-4 hours. Rinse well and drain.
  2. Add the cashews, dates, and water into the blender, and blend until smooth.
  3. Add in the black sesame seeds, maple syrup, vanilla extract, and salt. Blend until smooth.
  4. 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.
  5. Sprinkle some black sesame seeds on top and serve.
Vanilla cashew cream for topping (optional)
  1. 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.
  2. Add all the ingredients for the Vanilla cashew cream into the blender, and blend until smooth.
  3. Pour some over the black sesame chia pudding and garnish with black sesame seeds.
If you don't have a high speed blender like Vitamix or Blendtec, the black sesame milk might not get as smooth and remain slightly grainy. Just do your best, without overheating your blender.

You can skip the vanilla cashew cream if you are pressed for time.

Keeps in the refrigerator for 3 days.
Recipe by Mariko Sakata | Raw Food and Plant-based Recipes at