Paragon Orange Pineapple Chia Pudding

5 from 1 vote

Paragon Orange Pineapple Chia Pudding

Growing up, we didn't go out to eat much, but when we did, we went to The Paragon Chinese restaurant. Our favorite thing was dessert...a sticky neon orange tapioca with pineapple that they served in little chilled bowls with tiny coffee creamer cups of half-and-half to pour over top. This recipe replicates this childhood food memory with whole, plant-based food!

Course: Breakfast/Brunch, Dessert, Snack

Cuisine: American, Gluten-Free, Soy-Free

Keyword: Chia Seeds, dates, Orange, pineapple

Servings:

Calories: 171.2kcal

Author: Cindy Thompson, MS, NBC-HWC | Trimazing! Health & Lifestyle Coaching

Ingredients

Pudding

2 cups orange juice fresh-squeezed Mandarin juice is wonderful
1½ cups pineapple fresh, frozen, or canned, chopped or crushed, drained
3 tbsp lemon juice or juice of 1 lemon
½ cup chia seeds white chia looks more like tapioca, but brown work just as well

Cashew Cream

⅓ cup raw cashews soaked in warm water for 1 hour and drained
1 date pitted, soaked in warm water with cashews
½ cup water not soaking water

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Instructions

Combine the orange juice, pineapple, lemon juice, and chia seeds and stir well. Pour into a 4 cup container, cover, and chill overnight.
Soak the raw cashews and date in warm water for an hour. Drain. Add to blender, preferably high-speed, with ½ cup new water and blend until smooth cream. Keep refrigerated. (See note for using PB2 Cashew Powder for lower fat option.)
Stir pudding before serving in chilled bowls. Top with cashew cream to serve.

Notes

If you'd like a lower fat option for the cashew cream:

Soak one date in 1/2 cup warm water for an hour. Pour soaked date and soaking liquid into a blender. Add 6 tablespoons PB2 Cashew Powder and blend.

Nutrition