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Vanilla Chia Pudding with Rosemary Apricots

A delicious creamy summer-time dessert, or even an indulgent breakfast treat! Shared by Gillian.

Time 20 minutes, plus overnight soaking
Skill Level Easy

Ingredients List


Serves 4
  • 99 g cashew nuts , soaked overnight in cold water and rinsed
  • 28 g chia seeds
  • ¼ tsp vanilla extract
  • 2 tbsp honey
  • ½ tsp salt
  • 6-8 apricots , ripe but firm
  • ½ tsp soft brown sugar
  • 1 tsp fresh rosemary , finely chopped
  • 57 g chopped nuts of choice , e.g. almonds or pistachios
  • 4 tbsp Plant-based plain yoghurt


  1. Blend the drained cashew nuts with 300 ml / 10 fl oz of cold water until creamy and smooth.
  2. In a bowl, add the chia seeds, vanilla, honey and salt to the cashew milk, whisking with a fork until well combined.
  3. Cover and refrigerate for at least 4 hours until the pudding has thickened.
  4. Preheat the grill to medium-high. Cut the apricots into quarters removing the stone.  Place on a shallow baking tray lined with foil, and sprinkle with the sugar and rosemary.
  5. Grill for around 5 minutes until the apricots start to slightly caramelise.  Keep an eye on them so they don’t burn!
  6. To serve, divide the chia pudding between 4 glasses or bowls, top with the yoghurt, apricot quarters and a sprinkling of chopped nuts.


Remember to soak the cashews overnight, the day before you want to make it. 

You will need a high-speed liquidiser to make the cashew milk.

The pudding will keep for 3 days in the fridge, so you could double up the quantities to enjoy another day!

If you don’t have a blender to make your own cashew milk, you could use ready-made unsweetened cashew milk.

Try using peaches or nectarines instead of apricots and fresh thyme instead of fresh rosemary.