Slow-Roasted Strawberry-Vanilla Bean Chia Pudding
For the record, my favorite strawberry varietal is the TriStar, which I had the pleasure of tasting my first summer in Stone Ridge, New York. Lazy, hot summer days spent cooling down our body temperature in local swimming holes, picnicking in the shaded woods behind our home and taking turns riding the unicorn float in our well-worn, much-loved above-ground pool. Those were the simple days, the good days, made especially delicious with strawberries bursting with sweetness only summer could bring.
Hand-picked at the peak of ripeness, this varietal has an unparalleled intense strawberry flavor and are imperfectly shaped and sized—just like us humans, which I find entirely endearing. In the hopes of coming even close to the flavor of in-season strawberries, off-season I use the simple roasting technique to yield bold rewards.
Slow-Roasting strawberries concentrates and caramelizes their natural sugars while reducing water content. TRanslation? the Strawberry flavor intensifies—even without sprinkling the berries with sugar before roasting.
Roasted strawberries add a burst of BRIGHT, Fresh flavor to otherwise neutral-tasting Chia pudding.
I love chia pudding for its health benefits: chia seeds are loaded with omega-3 fatty acids, gut-friendly fiber and antioxidants, including anti-inflammatory, anti-viral quercetin. They’re also a complete protein—meaning they contain all nine essential amino acids.
Honestly, chia seeds don’t add much in terms of flavor and because everything I make needs to comply to my unrelenting need of flavor-packed freshness, I decided to slow-roast my store-bought strawberries.
I know you’ll be happy I did, too.
Until we eat again,
Slow-roasted Strawberry-vanilla bean chia puddinG
This dessert is only sweetened by the roasted strawberries. If you prefer your chia pudding a bit sweeter, drizzle in date syrup or maple syrup to taste. Don’t skip the vanilla bean—it adds a deliciously rich, buttery depth of flavor. This recipe was inspired by the roasted strawberry ice cream recipe from my friend and fellow baker Zoë François and Angelica Kitchen’s former executive chef and cookbook author Amy Chaplin.
PALEo ≈ gluten-free ≈ dairy-free ≈ sugar-free
SERVES 4 to 6
Prep Time 15 minutes
Cook Time 50 MINUTES
INGREDIENTS
For the roasted strawberries:
680g (1½ pounds) fresh strawberries, hulled and halved
For the strawberry compote (optional):
1 cup fresh or frozen strawberries
2 tablespoons water
For the chia pudding:
360g (1½ cups) homemade cashew milk (recipe below) or dairy-free milk, such as Malk unsweetened almond milk
65g (½ cup) raw cashews, soaked for at least 4 hours or overnight, rinsed and drained, or cashew butter
1 teaspoon ground vanilla bean, such as Lafaza, or 2 teaspoons pure vanilla extract
80g (½ cup) black chia seeds
DIRECTIONS
1. Make the roasted strawberries: Preheat the oven to 300ºF and line a baking sheet with parchment paper. Scatter the strawberries on the parchment paper and cook until the natural juices are released, about 40 minutes; let cool slightly.
2. Meanwhile, make the strawberry compote (if using): Add the strawberries and water to a small saucepan and cook over medium heat, stirring and mashing occasionally, until combined and thickened, about 10 minutes; let cool completely.
3. Make the chia pudding: Transfer the roasted strawberries to a high-speed blender or food processor. Add the milk, drained cashews and vanilla; process until smooth. Transfer to a medium mixing bowl. Stir in the chia seeds and let sit for about 15 minutes, stirring occasionally to prevent chia seeds from clumping; refrigerate for about 1 hour before serving with the strawberry compote, if using.
HOMEMADE CASHEW MILK
The milk keeps, refrigerated, in a resealable container for up to 1 week. If you want to mimic the natural sugars in cow’s milk, add up to 2 tablespoons date syrup, agave syrup, maple syrup or your preferred refined sugar-free sweetener.
dairy-free ≈ sugar-free
Makes About 4 cups
Prep Time 5 minutes
1 cup raw cashews, soaked for at least 4 hours or overnight, rinsed and drained
3 cups water
Pinch salt, preferably flake sea salt or Himalayan pink salt (optional)
Add the cashews, water and salt, if using, to a high-speed blender and process on high speed until smooth, about 1 minute. Pour through a sieve.
RECIPE NOTES
If you’re short on time, soak the raw cashews in boiling water to soften for creamier results.
I prefer black chia seeds, which contain more protein and fiber than white chia seeds.
Store the chia pudding and strawberry compote separately in the fridge for up to 1 week.
