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Saffron Chia Pudding

It requires no more than a few strands to infuse any dish with its warm aroma and hues of yellow-gold.
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The delicate golden strands of saffron add decadence to any dessert, lending it richness of flavor, depth of color and an aura of celebration. It requires no more than a few strands to infuse any dish with its warm aroma and hues of yellow-gold.

The soaked cashews provide creaminess, the dates add a caramel-like sweetness and the chia seeds fill up and soak in all that saffron. While this can be made as a breakfast or snack pot, the addition of the luxuriant spice makes it perfect as a dessert option, all the more alluring with the garnishing of goji berries, or sprinkle of chopped pistachios, almonds and cardamom powder.

What makes it even more satisfying to eat this saffron chia pudding is that it is super healthy - Chia seeds are brimming with omega-3 fatty acids, a wealth of antioxidants and minerals, and are a complete source of protein. Dates are rich in iron and dietary fiber, and, like cashews, have a whole array of health benefits.

Makes 4 small dessert pots

25g chia seeds
15 cashews
100ml almond milk
50ml water
few strands saffron
2 dates
1 teaspoon flax seeds

Cardamom powder
Chopped pistachios and almonds
Goji berries


Start by soaking the cashews and dates in a few tablespoons of hot water along with the almond milk, saffron strands and flax seeds. Let this soak for at least 20 minutes or longer. In another small bowl, soak the chia seeds in 80ml hot water - they should take only 10 minutes to expand and form a gel-like consistency. Blend the mix of cashews, dates, almond milk, saffron and flax seeds in a high-speed blender. Add this into the chia seeds and keep stirring. Sprinkle a pinch of cardamom powder and a few goji berries for garnishing, or chopped pistachios and almonds.