Honey-Roasted Plum & Raspberry Chia Pudding

Great recipe for reducing balancing blood sugar.
Publish date:
  • 6Servings


  • 1/2 cup raw cashews
  • 3 large (1/4 lb.) red plums, pitted and quartered
  • 3 Tbs. honey, plus more to taste
  • 1 1/2 cups fresh raspberries, plus more for garnish
  • 2 tsp. vanilla extract
  • 3 Tbs. coconut butter
  • 6 Tbs. chia seeds


Soak cashews in large bowl of cold water, 2–4 hours. Drain, rinse, and drain again. Preheat oven to 400°F. Arrange plum quarters in single layer in baking dish, drizzle with honey, and roast 20 minutes, or until soft and juicy. Set aside and allow to cool.

Blend raspberries, vanilla, and 1½ cups water in blender until smooth. Transfer to strainer, and strain out raspberry seeds.

Add plums and coconut butter to blender along with strained raspberry mixture and drained cashews, and blend until completely smooth. Transfer to bowl, and whisk in chia seeds. Refrigerate 2–3 hours, or until chilled. Serve garnished with raspberries.

Nutrition Information

  • Calories: 220
  • Carbohydrate Content: 25 g
  • Fat Content: 12 g
  • Fiber Content: 7 g
  • Protein Content: 5 g
  • Saturated Fat Content: 5 g
  • Sodium Content: 5 mg
  • Sugar Content: 15 g

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