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    Serves 4

    Active time: 25 minutes
    Total time: 3.5 hours


    For the pudding:
    2 1/2 cups unsweetened almond milk
    1/2 cup bing cherries, pitted and halved
    1/2 teaspoon ground cardamom
    1 teaspoon SweetLeaf Stevia
    1 teaspoon vanilla extract
    1/2 cup chia seeds

    For the cashew cream:
    1/4 cup of cashews
    1/4 cup bing cherries, pitted and halved
    2 tablespoons cold water
    1/4 teaspoon vanilla extract
    1/8 teaspoon SweetLeaf Stevia


    1. Blend milk, cherries, cardamom, Stevia and vanilla together in a blender on high until smooth. Pour the cherry mixture over chia seeds and whisk thoroughly. Let rest for 5 minutes then stir again. After 10 minutes, stir again. Cover and refrigerate at least 3 hours or overnight.
    2. Soak the cashews in water and also refrigerate for at least 3 hours or overnight.
    3. To make the cream, blend the cherries in a blender until you have a smooth puree. Drain and rinse the soaked cashews and add to the blender along with cold water. Blend until the cashews are liquefied, and have a smooth texture. Add vanilla and Stevia and blend until well combined.
    4. Before serving, give the pudding a good stir and divide into 4 cups; top with cream and more cherries.


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