Why do the black sesame seeds and cashews need to be soaked for so long?

Soaking the black sesame seeds for 8 hours and cashews for 2-4 hours helps to soften them, making them easier to blend into a smooth, creamy pudding base and improving digestibility.

How do I ensure my chia pudding sets properly?

After blending all ingredients except the chia seeds, add the chia seeds and blend on the lowest speed just until the mixture starts to gel. Then, refrigerate for 2-4 hours to allow it to fully set.

What does black sesame chia pudding taste like?

This pudding has a distinct, nutty, and slightly earthy flavor from the black sesame seeds, balanced by the natural sweetness of dates and maple syrup, with a creamy, rich texture.

Is the Vanilla Cashew Cream topping essential for this recipe?

No, the Vanilla Cashew Cream is optional but highly recommended. It adds an extra layer of creamy texture and sweet vanilla flavor that beautifully complements the black sesame pudding.

How should I store leftover Raw Black Sesame Chia Pudding?

Store the chia pudding in an airtight container in the refrigerator for up to 3-4 days. The optional cashew cream topping can also be stored separately and added just before serving.

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Raw Black Sesame Chia Pudding
[Vegan, Gluten-Free]

MS By: Mariko Sakata

Author Bio

Mariko Sakata is a raw food chef and educator. She has a passion for creating... Read More

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A serving of dark, creamy raw black sesame chia pudding in a glass, topped with a swirl of light vanilla cashew cream and a sprinkle of whole black sesame seeds.

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Chia Seeds

Raw Black Sesame Chia Pudding [Vegan, Gluten-Free]

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"What in the world is this thing? It's a pretty picture, but is it even edible?" Before you close your browser and merrily skip away, give this a chance. This is a raw vegan black sesame chia pudding, a take on a popular Japanese dessert, black sesame pudding. Black sesame... Read More

Ingredients You Need for Raw Black Sesame Chia Pudding [Vegan, Gluten-Free]

For the Chia Pudding:

1/3 cups cashews
2 dates
1 cup water
3/4 cups black sesame seeds
3 tablespoons chia seeds
2 1/2 tablespoons maple syrup
1 tablespoon non-alcohol vanilla extract
1 pinch of salt

For the Vanilla Cashew Cream Topping (optional)

1/2 cup cashews
1/2 teaspoons lemon juice
2 teaspoons maple syrup
1 tablespoons non-alcohol vanilla extract
1/4 cup water

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How to Prepare Raw Black Sesame Chia Pudding [Vegan, Gluten-Free]

To Make the Chia Pudding:

Soak the black sesame seeds for 8 hours and cashews for 24 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 24 hours.
Sprinkle some black sesame seeds on top and serve.

To Make the Vanilla Cashew Cream (Optional):

After you put the chia pudding in the refrigerator to set, start soaking the cashews. Soak for 24 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.

Notes

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.