Lavender Chia Pudding + Vanilla Bean Cashew Cream

I love the subtle floral flavor of this recipe! It's not too sweet, so it's nice as a light breakfast, or it can also be prepared in advanced and served as a dessert. Refer to my recent recipes for instructions on Homemade Nut Milks and Vanilla Bean Cashew Cream.

INGREDIENTS:
» ¾ cup lavender tea (steeped)
» ¼ cup almond milk (homemade, if possible!)
» 1 teaspoon wildflower honey (agave for vegan)
» 3 tablespoons chia seeds
» 2 tablespoons cashew cream

Steep about 1-2 teaspoons of organic food-grade lavender flowers in ¾-cup boiling water.

Stir in sweetener while it's still hot, then allow to cool.

Add almond milk and chia seeds. Stir well to break up clumps of chia seeds then refrigerate for about 2 hours (or longer) to set up. Once the chia has soaked up the liquid, it should have a pudding-like consistency.

Add a dollop or two of cashew cream to the top just before eating/serving. Garnish with edible flowers if you happen to have them!