Roasted Grape & Cashew Chia Seed Pudding {dairy-free}

Grapes are my jam. And I say this mostly because I munch on them cold, day after day.

But, if you throw them in the oven and roast them, they develop an even deeper (and juicier) grape flavor.

You can then add the roasted grapes to ice cream, yogurt, salads or oatmeal.

Here, I roasted them before mixing into a chia seed pudding. 

Just let the mixture set in the refrigerator for at least 30 minutes and you have yourself a healthy and dairy-free, scoopable dessert or snack! 

Roasted Grape & Cashew Chia Seed Pudding 

(Makes about 2-3 servings) 

• 2 cups unsweetened, light coconut milk
• 1/2 cup chia seeds
• 1 tablespoon honey  
• 1/4 tsp vanilla extract
• 1/4 tsp. cinnamon  
• pinch of sea salt  
• 1 healing tablespoon natural cashew butter (any other nut butter also works) 
• 1 cup grapes, roasted

Directions: 

1. Roast whole or halved grapes in the oven at 400 degrees until slightly blistered and softened, about 10 minutes or so, but keep checking.
2. In a large mason jar or bowl, whisk together the coconut milk with all of the ingredients, except the grapes. You can also do this in a blender or maqic bullet to ensure the cashew butter is blended.  
3. Add the roasted grapes to the milk mixture, reserving some grapes for the topping.  
4. Let set in the refrigerator for at least 30 minutes (or up to overnight). Scoop into small jars and top with roasted grapes, chopped roasted cashews and extra chia seeds, for crunch. I also like to top it with fresh basil or mint.