Prep time: 
Total time: 
Serves: 2
  • Cream chia pudding
  • Makes about 1 cup of pudding
  • ⅓ cup soaked cashews (a little bit less than ⅓ cup raw cashews)
  • ⅓ cup coconut cream (1 can of chilled coconut milk should be enough, and some cream is left for the topping, too)
  • ⅓ cup plant-based milk (I used oat milk)
  • 1,5 tbsp chia seeds
  • 1 tsp vanilla extract
  • 1 tsp light agave nectar (or sweetener of choice)
  • pinch of salt
  • Chocolate cookie crumble
  • Makes about 1 cup of cookie crumble
  • ⅓ cup almonds
  • ¼ cup buckwheat groats
  • 3 tbsp almond butter (I use unsweetened)
  • 1,5 tbsp dark cocoa powder
  • 1,5 tbsp coconut oil, room temperature (soft)
  • 3 tsp maple syrup (or sweetener of choice)
  • two pinches of salt
  • Optional toppings
  • Whipped coconut cream
  • A few strawberries
  1. Preparations for Cream chia pudding: Chill a can of coconut milk in the fridge overnight. Soak cashews for 2-4 hours before blending the pudding.
  2. Cream chia pudding: Rinse and drain cashews.
  3. Scoop out the creamy part of the coconut milk can (coconut cream).
  4. Mix all pudding ingredients in a high-speed blender or a food processor until completely smooth. The more powerful the kitchen gadget, the smoother the pudding will be.
  5. Cover pudding and put in the fridge while you make the cookie crumble.
  6. Chocolate cookie crumble: in a food processor blend almonds and buckwheat groats first until crumbly (but not flour like consistency).
  7. Add all other cookie crumble ingredients in the food processor and blend until a dough like consistency is formed. It is quite crumbly, but also firm enough to be pressed into small pieces (for the cream pudding).
  8. Layering the Cookies 'n Cream Chia Pudding: Take about ¼ cup of the cookie crumble and shape into about 10 small pieces (round or square). Mix a few of these pieces into the creamy chia pudding.
  9. Divide the rest of the choco cookie crumble in half.
  10. Press a thick "cookie" layer to the bottom of a small jar (the jars I use are about 1 cup). Leave about half of the cookie layer for the top, too. Add half of the creamy pudding layer on top of the cookie layer.
  11. Optional: push a few tiny cookie crumble squares or balls into the creamy pudding so that you can see cookie pieces in the pudding.
  12. Add the rest of the cookie crumble on top of the pudding. Repeat for the other jar.
  13. Optional toppings: Whip up coconut cream with a hand mixer (you can use what is left of the cream from the chilled coconut milk can). I didn't add any sweetener to the cream but you can add some if you wish.
  14. Add a dollop of whipped coconut cream on top of the pudding jar and serve with fresh strawberries.
Coconut milk: It depends on the brand and the chilling time how much coconut cream will be in the can after chilling. I usually chill for at least overnight, and I use a brand which gives me enough cream for these two jars + whipped coconut cream on top (1/2 cup-1 cup/one can).

Soaking cashews:I usually soak more than required in the recipe, because I like to use the remaining soaked cashews to make cashew milk or cashew cream. You can find some soaking tips and recipes in this post about nuts and seeds.
Recipe by My Berry Forest at