Instructions

• If using the cashews in the pudding, make sure they were soaked in water overnight and drained before starting.
• In a small bowl, combine 1/4 cup chia seeds with 1 1/2 cups milk or water (you can also use coconut milk). Stir, then set aside for about 20 minutes, stirring once or twice, until the mixture thickens into a gel.
• While the chia is setting, preheat the oven to 325°F (163°C) and line a rimmed baking sheet with parchment paper.
• In a large bowl, combine 1 1/2 cups raw almonds, 1 1/2 cups unsweetened shredded coconut, 1 cup chopped pecans, 1 cup chopped raw Brazil nuts (or cashews), 1 cup shelled sunflower seeds, 1 teaspoon cinnamon, and a pinch of sea salt. Toss to mix.
• In a small bowl, whisk together 1/4 cup melted coconut oil, 1/4 cup raw honey or maple syrup, 3 tablespoons water, and 1 1/2 teaspoons almond extractor vanilla.
• Pour the wet mixture over the nut and seed mixture and toss until everything is evenly coated.
• Spread the coated granola in a single layer on the prepared baking sheet. Bake for 25–30 minutes, stirring once about halfway through baking, until the granola is golden brown.
• Remove the granola from the oven and immediately stir in 1 cup dried apricots (chopped if desired) and 1/2 cup chopped dried cherries or cranberries. Set the granola aside to cool on the baking sheet for 15 minutes. Store cooled granola in a sealed container in the refrigerator for 3–5 days.
• Return to the chia gel. Measure out half of the chia gel and add it to a high-speed blender along with 2/3 cup soaked, drained raw cashews, 6 pitted dates, 1/2 teaspoon cinnamon, 1/2 teaspoon vanilla, and a pinch of salt.
• Puree the mixture in the blender until smooth, stopping to scrape down the sides as needed. Transfer the puree to a medium bowl.
• Stir the remaining half of the chia gel into the cashew-date puree until well combined.
• Serve the chia pudding immediately or refrigerate until ready to eat. Top each serving with the grain-free granola and fresh fruit before serving.