Spirulina Chia Pudding and Cashew Yogurt Parfait

  • Prep Time: 15 minutes



Spirulina Chia Pudding 

  • 2 tbsp chia seeds
  • 1/2 cup almond milk
  • ½ tsp spirulina
  • ½ tsp maca (optional)
  • ¼ tsp vanilla extract

Cashew Yogurt (second layer):

  • 1 cup cashews (soaked in filtered water for at least 2 hours or overnight)
  • ¾ cup almond milk 
  • 12 tbsp coconut butter (optional)
  • Squeeze of fresh lemon
  • ½ tsp vanilla extract
  • 1 tsp maple syrup
  • Pinch of pink sea salt

Toppings (third layer):

  • 1/4 cup raw buckwheat granola (adds an amazing crunch)
  • Fresh berries
  • Sprinkle of hemp seeds
  • Bee pollen, goji berries and mulberries


  1. Make the spirulina chia pudding by stirring all the chia pudding ingredients together, cover in an airtight container and let sit in refrigerator overnight to thicken.
  2. Blend all above ingredients for the cashew cream in a high-speed blender on high until you have a thick consistency (about 1 to 2 minutes).
  3. Pour about 4 tbsp’s (or desired amount) of the cashew cream over the Spirulina Chia Pudding. Reserve the remainder of your cashew yogurt for other meals – you can have it with berries and granola one morning!

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