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Roasted Peach and Ginger Chia Pudding


  • 2 ripe yellow peaches halved and pitted
  • 2 tbsp coconut crystals or cane sugar
  • 2 tbsp coconut oil
  • 1 2/3 cups almond milk homemade or storebought
  • 1/2 cup cashews soaked for at least two hours (or overnight) and drained
  • 4 pitted medjool dates
  • 1 tsp vanilla extract
  • 1 tsp powdered ginger
  • 1 tsp cinnamon
  • 6 tbsp chia seeds


  • 1. Preheat oven to 400 degrees. Toss whole peach halves in coconut oil and sugar. Lay halves, cut side up, on a baking sheet and roast for 35 minutes or so, or slightly browning and very tender. Allow to cool, and cut into small chunks. Set aside.
  • 2. Blend almond milk, cashews, dates, vanilla, ginger, and cinnamon in a high speed blender till smooth. Pour over chia seeds. Wait five minutes, and stir with a fork. Wait another five minutes, and stir again. Stir ten minutes later and then allow pudding to sit for at least several hours, or overnight. I much prefer the texture of chia pudding once it has sat for a full 12-24 hours!
  • As the chia pudding sits, it may thicken up considerably. Add more almond milk as needed.
  • 3. When pudding is ready, stir in peaches. Serve!